HALAL FOOD SELECTION AMONG MUSLIMS AND ITS EFFECT ON COMMUNITY INTEGRATION IN SINGAPORE

Abstract

This study looks at the intricate problems related to the Muslim minority group in Singapore's need for food with Halal certification and its wider effects on social integration. Sharia law is the source of the phrase "halal," which designates what is acceptable for Muslims to eat. "Halal toyyiban" is the term for food that is both healthy and legal. Getting access to Halal food may be quite difficult for Muslim minority, particularly in mixed environments like Singapore. Halal guarantee has been given by the founding of the MUIS, although concerns regarding the over-commercialization of halal food and its effects on religious practices still exist. The sociocultural aspects of eating halal cuisine and how it affects community integration are explored in this research. It examines how Muslims' defensive eating techniques impact their relationships with non-Muslims and emphasizes the tactics Muslims use to follow dietary constraints. A critical analysis is conducted on the dependence on halal accreditation and its consequences for societal cohesiveness. The study also looks at how Muslims feel excluded from larger society and alienated in social situations as a result of their dietary restrictions. The study highlights the dietary differences that may impede social integration even if halal cuisine acts as an avenue for socializing using a qualitative method utilizing document analysis. The results imply that cultivating inclusion requires encouraging respect and understanding for one another's food patterns. The report promotes more collaboration to close the gap between various religious groups through community gatherings, public education initiatives, and candid discussions. A more cohesive and integrated society may be fostered in Singapore by acknowledging and addressing the Halal dietary requirements of Muslims.