Image: Legal requirements for ritual slaughter in Europe 2018
Description: Legal requirements for ritual slaughter in Europe 2018. Stunning not required Post-cut stunning required Simultaneous stunning required Pre-cut stunning required Ritual slaughter banned No data
Title: Legal requirements for ritual slaughter in Europe 2018
Credit: Own work. Notes: Most countries that restrict or ban ritual slaughter do allow the import of meat from unstunned ritually slaughtered animals. There are many Islamic and Jewish authorities and slaughterhouses that consider meat from stunned ritually slaughtered animals to be halal or kosher, and label and sell it as such. In Belgium, the ban on unstunned ritual slaughter took effect on 1 September 2019 in Wallonia, and on 1 January 2019 in Flanders. There is no ban planned for the Brussels Capital Region yet. The Finnish autonomous province of Åland requires pre-cut stunning, whereas the rest of Finland requires simultaneous cutting and stunning (stunning starts as soon as the first cut is made). In Switzerland and Liechtenstein, poultry that is ritually slaughtered does not have to be stunned. In the Netherlands, a veterinarian needs to be present, and the animal has to die within 40 seconds. Animals that don't die within 40 seconds still need to be stunned. In the United Kingdom, about 80% of halal meat comes from stunned animals, even though stunning is legally not required in ritual slaughter in the UK. Slovenia is the only country that has banned all ritual slaughter, and only allows meat production through conventional slaughter.Main sources: Legal Restrictions on Religious Slaughter in Europe. Library of Congress (14 May 2018). Retrieved on 22 June 2018. (Map (inaccurate regarding Slovakia and Åland)) Silvio Ferrari, Rossella Bottoni (2006–2010). Legislation on religious slaughter. Factsheet. DIALREL. Retrieved on 22 June 2018. (partially outdated)
Author: Nederlandse Leeuw, based on File:Blank_map_europe.png.
Usage Terms: Creative Commons Attribution-Share Alike 4.0
License: CC BY-SA 4.0
License Link: https://creativecommons.org/licenses/by-sa/4.0
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