Speaker
Description
The use of Artificial Intelligence (AI) to create sustainability for non-halal food and beverage (F&B) businesses has various strategic and operational advantages. These benefits promote environmental, economic, and social sustainability, enabling these businesses to remain competitive while aligning with global sustainable development goals. This article focuses on the findings of a study conducted among 362 business operators surveyed in Melaka and Penang World Heritage Sites, examining how the application of AI can promote sustainability in non-halal food and beverage businesses and the challenges they face in their non-halal operations. The findings of the study show that AI empowers non-halal F&B businesses to meet sustainability goals while increasing efficiency, compliance, and consumer trust. By automating operations and enabling data-driven decisions, AI supports long-term viability in a competitive, sustainability-focused global market. However, the challenges of non-halal food and beverage businesses can be categorised into several factors, namely things related to perception (business owner and customers), cost factors and fierce competition. AI enables non-halal F&B firms to achieve sustainability objectives while improving efficiency, compliance, and consumer confidence. By automating operations and enabling data-driven decisions, AI contributes to long-term viability in a competitive, sustainability-focused global market.
