ABSTRACT

Food is the most basic of human needs and some people have dietary restrictions in accordance with their religion and beliefs. Religious foodways can have profound implications for the economic sustainability of the hospitality and tourism businesses but just as importantly being able to satisfy such foodways also acts to further the cultural sustainability of different communities and ways of being. Although there is clear recognition of the regulatory and institutional issues surrounding the role of certification for organics, Genetic Engineering (GE) free and food miles in food supply chains for the tourism and hospitality industries (see Chapter 1 above), there is much less awareness of the significance of religious food certification.