BREAKING BREAD AND BARRIERS: LEVERAGING ISLAMIC LAW FOR SUSTAINABLE HALAL TOURISM THROUGH LOCAL GASTRONOMY

Abstract

This conceptual paper investigates the interaction between halal tourism, local gastronomy, and Islamic law, with a focus on sustainability and cultural sensitivity. Halal tourism is a rising market niche within the tourism industry, catering to Muslim travellers seeking sites and activities that adhere to Islamic values. Local gastronomy, which refers to the appreciating the traditional cuisine and host culture of a specific region or community, can be a major draw for halal visitors. Yet, promoting local cuisine can present obstacles in terms of authenticity, cultural sensitivity, and sustainability. The purpose of this study is to identify how Islamic law might help overcome these difficulties and promote sustainable halal tourism by promoting local gastronomy. The study took a review of the literature approach, drawing on existing research on halal tourism, local gastronomy, and Islamic law. The study highlights numerous ways in which Islamic law might assist in addressing contemporary challenges in the promotion of local gastronomy within the context of halal tourism. Stakeholders may guarantee that they are serving the requirements and expectations of their target market while also contributing to larger ethical and sustainability goals by incorporating Islamic values into their processes. Therefore, this study suggests that the intersection of halal tourism, local gastronomy, and Islamic law can be leveraged for sustainable development, cultural preservation, and social integration. By breaking down cultural barriers and promoting sustainable practices in the promotion of local gastronomy, stakeholders can ensure that their practices are consistent with the values of their target market and with broader ethical and sustainability considerations.