Halal Practices Cited as Pillar of a Sustainable Food Industry

Halal practices are no longer seen merely as compliance with product certification; they are now regarded as a key pillar for building a sustainable and competitive food industry. This was highlighted at a talk show titled Legendary Legacy, Sustainable Future in South Jakarta on Friday, 22 May 2026. PT DSI Persero will assume full export functions from January 2027. Halal Certification Director BPJPH, Yanis Naini, said the halal concept should be applied comprehensively, from raw materials to the final production process. According to her, halal application can also drive growth in industries across sectors. ‘The halal scope must include input materials from start to finish, as a driver for industrial growth across all lines,’ she said. In the same event, Marketing Manager of Kompas Flour, Dewi Ayu Putri, noted that halal practice has become part of the company’s sustainability strategy. She said the sustainable future concept is realised through steps such as more efficient milling processes, responsible procurement, and waste reduction. ‘We understand that halal reflects sustainable practice, strengthens the supply chain, and increases consumer trust. In line with what BPJPH emphasises, halal should be an important pillar in the industry, especially the flour industry,’ Dewi said. She added that applying halal principles can also strengthen the competitiveness of the Indonesian food industry amid rising consumer attention to safety and product quality. Kompas Flour currently holds several certifications, including FSSC 22000 V6, ISO 14001, ISO 45001, as well as Halal, SNI, and BPOM. The company also notes ongoing various sustainability programs covering operational aspects, energy efficiency, and environmental management. Besides discussing halal and sustainability issues, the event also featured chefs Sisca Soewitomo and Vindex Tengker in a talk show session and a live cooking demonstration.