Sustainable resource management as a factor in enhancing the competitiveness of food industry enterprises

Анотація

Introduction. The article examines the role of sustainable resource management in improving the competitiveness of food industry enterprises. Particular attention is given to the impact of environmental challenges, increasing efficiency requirements in production processes, and the need for business greening in the context of globalization. Objective. This study aims to analyse the concept of sustainable resource management in the food industry, determine its impact on enterprise competitiveness, and develop recommendations for improving resource efficiency in the sector. Methodology. The study applies a comprehensive approach that includes an analysis of legal frameworks, statistical data, international best practices in sustainable resource management, and comparative analysis, as well as systematic and case study methods to assess the implementation of resource-saving technologies in food enterprises. Results. The findings confirm that a sustainable approach to resource management helps optimize costs, increase energy efficiency, and reduce environmental impact. Key barriers to implementing sustainable technologies in the Ukrainian food industry have been identified, including outdated equipment, insufficient innovation funding, and information asymmetry regarding global best practices. Mechanisms to encourage businesses to adopt environmentally friendly practices have been proposed, including financial instruments, public-private partnerships, and the use of digital technologies for resource consumption monitoring.

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