Dietary laws

The Basis of Kashrut

The Jewish dietary laws, known collectively as kashrut, form a central element of Jewish identity and religious practice. The term kashrut derives from the Hebrew word kasher (or kosher), meaning “fit” or “proper,” and it refers to food that is permissible for Jews to eat under halakhic law.

The foundations of these laws are found primarily in the Torah, particularly in Leviticus 11 and Deuteronomy 14, which specify which animals may be eaten and how they must be prepared. For instance, land animals must both chew the cud and have cloven hooves (thus excluding pigs), while sea creatures must have both fins and scales. Birds of prey are prohibited, and insects are generally forbidden. These regulations are part of the covenantal relationship between God and the Jewish people, marking them as holy and distinct.

Furthermore, Exodus 23:19 forbids the boiling of a kid in its mother’s milk—a commandment that has led to the separation of meat and dairy products, one of the defining features of kashrut observance. This separation extends to the use of distinct utensils, cookware, and even storage, ensuring that no contamination occurs between the two categories.

Religious and Spiritual Significance

The observance of dietary laws serves several important purposes within Judaism. Firstly, it is an act of obedience to God’s commandments, demonstrating reverence for divine law and a commitment to holiness: “You shall be holy, for I am holy” (Leviticus 11:44). Secondly, kashrut is a daily discipline that sanctifies ordinary activities—such as eating—by infusing them with spiritual significance.

Many rabbis and Jewish philosophers have interpreted kashrut as a means of moral and spiritual elevation. By restricting certain foods and requiring careful attention to preparation, Jews are constantly reminded of their distinctiveness as a people chosen to live according to God’s will. The dietary code, therefore, becomes a form of avodah(service to God) embedded in everyday life.

Practical Observance and Certification

For Orthodox Jews, keeping kosher involves strict adherence to the detailed requirements of halakhah. All food consumed must be approved and certified by a competent rabbinic authority. In Britain, the Kashrut Division of the London Beth Din (KLBD) oversees this process, supervising food manufacturing and awarding kosher certification.

This process ensures that all stages—from sourcing ingredients to production and packaging—comply with Jewish law. Certified kosher foods bear a recognizable symbol, often a “hechsher,” that allows observant Jews to identify approved products easily. However, not all products available in British supermarkets carry such certification, particularly in areas with small Jewish populations. As a result, access to a wide variety of kosher foods can be limited.

Eating outside the home presents additional challenges. Orthodox Jews typically cannot eat in non-kosher restaurants or private homes unless the kitchen and ingredients are supervised by a shomer, a kosher supervisor. The KLBD occasionally provides such supervision, but it requires great time, effort, and expense, making it impractical in many circumstances. Consequently, Orthodox Jews often restrict their dining to certified kosher establishments or home-prepared meals.

The Role of the Butcher and Food Preparation

A key feature of kashrut is the manner in which animals are slaughtered and prepared. The process, known as shechitah, must be carried out by a trained and licensed shochet under rabbinic supervision. The act itself must be swift and humane, ensuring minimal suffering and allowing the complete drainage of blood, which is forbidden for consumption (Leviticus 17:10–14).

Kosher butchers (kasher butchers) are therefore subject to strict licensing and oversight by rabbinic boards. However, such butchers are often only found within close-knit Jewish communities, making access difficult for Jews living in more dispersed areas.

Challenges in Modern Society

Maintaining kashrut within a predominantly non-Jewish society presents significant practical and social challenges. In Britain, for example, kosher-certified products are less readily available outside major Jewish centres such as London or Manchester. As a result, observant Jews may need to travel considerable distances or rely on online suppliers to maintain their dietary observance.

For Jewish children attending non-Jewish schools, the dietary restrictions can create feelings of exclusion, as they may be unable to share food with their peers or participate in communal meals. Similarly, in the workplace, maintaining a kosher diet can be difficult when colleagues organize social events or meals at non-kosher venues. Many Jews address these issues by bringing their own food, seeking vegetarian or vegan alternatives (which can more easily comply with kosher principles), or avoiding communal dining altogether.

Divergent Approaches: Orthodox and Reform Judaism

There are marked denominational differences in the interpretation and observance of kashrut.

• Orthodox Judaism regards kashrut as divinely mandated and therefore binding on all Jews. Observance is seen as a matter of obedience to God rather than personal choice. Every aspect—from the slaughter of animals to the separation of milk and meat—is strictly regulated by halakhah.

• Reform and Liberal Judaism, by contrast, tend to interpret the dietary laws as symbolic rather than obligatory. Reform Jews often focus on the ethical and spiritual principles underlying kashrut—such as mindfulness, gratitude, and compassion for animals—rather than the literal application of the laws. Some Reform Jews may choose to avoid certain foods (e.g. pork) or maintain ethical eating practices in keeping with Jewish values, but strict observance is not required.

The Continuing Relevance of Kashrut

Despite modern challenges, the observance of kashrut remains a vital expression of Jewish identity and faithfulness. It reinforces communal cohesion, links Jews across generations, and transforms the act of eating into a reflection of divine holiness.

Even for those who do not keep kosher in the traditional sense, kashrut continues to serve as a cultural and ethical touchstone, reminding Jews of their covenantal duty to sanctify all aspects of life. As such, the dietary laws of Judaism remain one of the most enduring and distinctive features of the faith, bridging the spiritual and the everyday in a single, unified act of devotion.