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Theoretical Aspects of the Food Sphere Enterprises Functioning on the Basis of Sustainable Development
Synytsyna H. A., Zubkov S. O.

Synytsyna, Halyna A., and Zubkov, Serhii O. (2020) “Theoretical Aspects of the Food Sphere Enterprises Functioning on the Basis of Sustainable Development.” Business Inform 3:208–216.
https://doi.org/10.32983/2222-4459-2020-3-208-216

Section: Economics of Enterprise

UDC 640.45:005.41

Abstract:
The article addresses the important scientific-practical task: defining the functions of enterprises of the food industry sphere and researching the tendencies of their development in the context of sustainable development strategy. Generalizing the scientific approaches of domestic and foreign scholars to define the functions of food sphere enterprises, it was found out that they are interpreted as functions of economic entities in the context of interaction of the socio-economic and industrial infrastructures of AIC. It is proved that the system of functions of enterprises in the food sphere is advisable to consider in accordance with the provisions of the conception of sustainable development. It is proposed that these functions be divided into economic, social and ecological. The indicators of activities of the «food chain» industries for 2016–2019 are analyzed in order to determine perspectives of their balanced socio-ecological-economic development. As a result of the research, it is defined that modern State policy as to development of agrarian sector is directed towards creation of organizational, legal and economic conditions for development of farm economies and agricultural cooperation, improvement of the processes of land relations management. The necessity of modernization and reconstruction of the food industry enterprises on the basis of the innovative-investment model of development, implementation of competitive clusters is substantiated. According to the results of theoretical analysis and marketing researches, the priority tasks for the sustainable development of the components of consumer market are determined, as well as promising for Ukraine directions of development in the sphere of restaurant business. The system of measures for sustainable development of food enterprises is proposed, focused on achieving the main goal – ensuring the food security of the country, high level and quality of life of the population.

Keywords: food industry sphere, enterprises, functions, sustainable development, strategy, system of measures.

Fig.: 2. Bibl.: 16.

Synytsyna Halyna A. – Candidate of Sciences (Economics), Associate Professor, Professor, Department of Trade, Hotel and Restaurant and Customs Affairs, State Biotechnological University (44 Alchevskykh Str., Kharkiv, 61002, Ukraine)
Email: [email protected]
Zubkov Serhii O. – Candidate of Sciences (Economics), Associate Professor, Professor, Department of Economics and Management, Kharkiv State University of Food Technology and Trade (333 Klochkіvska Str., Kharkіv, 61051, Ukraine)
Email: [email protected]

List of references in article

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