Food Loss and Waste in the Halal Supply Chain: A Systematic Literature Review
jhsr.220005
Raihana Mohd Raffi*
Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Brunei Darussalam
Hadia Fauza Khairon
Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali, Brunei Darussalam
*Corresponding author: raihana.raffi@unissa.edu.bn
Abstract
Food loss and waste have been a point of discussion since a decade ago. In fact, it has been a highlight recently due to the increasing global food crisis as well as the COVID-19 pandemic. It is found many works of literature define food loss and waste individually and interchangeably. The 2019 report from the Food and Agriculture Organization (FAO) of the United Nations defines food loss as the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain, excluding retail, food service providers, and consumers. Food loss and waste reflect the complex inefficiencies throughout the food supply chain. The conventional understanding of food loss and waste focuses mainly on disposed of or unused foods. However, understanding what constitutes food loss and waste is rather complex, as it comprises several dimensions. The halal supply chain can be an important instrument in managing loss and waste by adopting a more detailed approach from the traditional supply chain. Therefore, the objective of this study is to provide findings based on the systematic literature review presented by reviewing 20 articles, which are relevant to the study.
Keywords: Food Loss, Food Waste, Food Supply Chain, Halal