Thesis (BS Architecture) University of the Philippines Mindanao, 2018

The study was conducted to promote halal meat culture in Davao City. The study aimed to capture the meat preference of Muslim consumers, mapping of the location of supply and the halal meat production. Data collected can show the backlog between the supply production and demand of the Muslim consumers. Accessing the only supplier of Halal meat in the region can give an in depth analysis on how does Halal production system works in lieu with the International standards of producing Halal meat. All these components are prerequisite in developing a Halal Food Hub in Davao City. Photo documentation on the process of butchering meat and other process are also needed in the study to capture the space requirements in doing such activity that will narrate the story of Halal food from start to finish. Upon collecting such data, the study concluded design guidelines that can give an efficient and systematic planning and layout of spaces and considerations. These guidelines create a competitive production system that can compete in the local and global scale. The health implications that the Halal meat provides can assure a safe and healthy food supply. Upon planning the production system, other establishments are also design correlated to the overall design that is suitable to the community. The community design is based from the central and highlighted establishments which is the production houses. Furthermore, the design of the production houses and the remaining establishments will also consider the social spaces needed to create a holistic food hub. Overall, the study will design a halal meat sustainable community that forwards the Halal industry.