Sustainable Halal? The Intersection of Halal, Organic and Genetically Engineered Food in Turkey

Abstract

Despite standardization initiatives among states, businesses and non-profit agencies, the understanding and practice of halal requirements vary. This fragmentation of halal certification is particularly significant in terms of genetically engineered food. Studies in both global North and South show that women consumers are more concerned about food choices. This paper examines the convergence of halal and organic through genetically engineered food with recourse to women consumers’ definitions of ‘wholesome food’ in Turkey. Using data from a total 13 focus groups carried in the cities of Ankara and Konya in the summer of 2015, and in the cities of Ankara and Balikesir in the summer of 2019, the paper examines the concerns of women consumers about food in a Muslim majority country fully integrated into globalized markets. It also questions how women consumers negotiate their food choices particularly in relation to genetically engineered food, halal and organic food. The paper argues that both secular and devout Muslim women consumers as mothers have growing concerns in feeding their family with clean and healthy food. However, halal certified food does not address their expectations about ‘wholesome food’. The discussions about the convergence of halal, organic and genetically engineered food highlight the tensions in the alternative food movement about what clean and good food look like.