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Leaders around the globe are placing special emphasis and focus on 2030 Agenda for Sustainable Development. Attaining and successfully realising these Social Development Goals (SDG) will be no mean feat. With competing and an overabundance of commitments, policymakers should look to fixing global food systems as a portal for endless opportunities. According to Koehring (2019) Development Goals (DG) focusing on areas such as hunger, health and climate seem to be the obvious beneficiaries of a shift towards sustainable food systems. However, he further added, there are critical linkages between food systems and perhaps less obvious SDGs too—such as those on poverty (SDG 1), gender equality (SDG 5), and sustainable cities and communities (SDG 11)—thus demonstrating once again that food is a common thread linking all 17 SDGs. The earlier policymakers realise that reforming food systems will provide a powerful lever for sustainable development the closer we get to meeting the SDGs (Koehring, 2019).
In a recent a study by Secinaro and Calandra (2020),where the authors reviews and critiques the halal food literature, they noted that scholars should consider stressing the links among halal food and sustainability, innovation and technology. From the consumer’s perspective, Rezai et al., (2015) found the majority of consumers reported that Halal food production can be an effective vehicle to promote sustainable farming and agriculture. They added the food safety, environmentally friendly, fair trade, and animal welfare are the most likely determinants associated with Halal principles and production to support sustainable agriculture. Ali and Suleiman (2016) study provides evidence that compliance with environmental standards can go hand in hand with the meeting of other sets of production standards. The Islamic Organization for Food Security (IOFS) is a specialized institution affiliated with the Organization of Islamic Cooperation, founded in 2013. Since technology and science are closely related to food safety and development, and halal food has become one of the standards and features of healthy food. The IOFS program for food safety and halal food development came under the slogan “from genes to fork”, meaning that the halal food chain does not concern only a specific part of the food access chain. Nonetheless, starting from genes and the significance of their safety and benefit to human health, to reach the reduction of food waste and waste. IOFS claims the program aims to work closely with food manufacturers to prevent or reduce food risks and provide expertise on food chain production, organization and storage of food using non-genetically modified methods, in addition to Adopting food safety and quality standards, promoting halal food standards, and developing halal product export. Though these previous studies and scholarly reviews accentuate the progress in the field but it also highlights the missing points that need to be addressed, which in this case looks into the linkage between sustainable practices by integrating Tayyiban code of practices.