Lean supply chain practices in the Halal food

Abstract

Purpose – This study aims to assess the possibility of implementing lean practices in the Halal food supply chain, and the barriers to their implementation. Design/methodology/approach – A survey was used to identify the perceived issues and attitudes towards implementing lean practices in the supply chain. The questionnaire was distributed to 300 Halal food firms in Malaysia. A total of 61 usable replies were received. Findings – More than 70 percent of the firms reported that lean supply chain (LSC) has not yet been implemented in their firm. Data analysis shows that 14 percent of non-lean firms urgently need to implement lean manufacturing. Market competition and uncertainty was highlighted as an important barrier in implementing LSC among lean firms. In contrast, lack of customer awareness of LSCM practices was recognised as a major barrier in non-lean firms. Originality/value – There is little documentation regarding the status of LSC implementation in the Halal food industries, and therefore identifying the necessity of its implementation and the important impediments was identified as a gap in the existing literature. This paper provides insightful information on the necessity of implementing lean manufacturing practices in Halal food supply chains.