Resource-Saving in Food Production: Features, Principles, Perspectives
- DOI
- 10.2991/aebmr.k.200730.062How to use a DOI?
- Keywords
- Resource-saving, food industry, food enterprises, finished products, waste, resources
- Abstract
The initiatives and business projects in the field of resource-saving and improvement of resource efficient use became particularly relevant and promising in modern economic conditions accompanied by rapid cost increase of various types of resources (raw materials, labor, production, intellectual, informational, etc.). This area of scientific research fits into the general concept of the Russian food industry strategic development in a special way. It is resource-saving that opens up new opportunities for modern food companies to increase efficiency (up to 35 %) and identify hidden reserves (up to 20 %). The subject of the study was the main features of the organization and management of the resource saving process, as well as current trends in the application of resources and wastes in domestic food production. During the research the scientific approaches as systematic, situational, logical, dialectical, and process one were used. These approaches were also implemented by using general scientific, theoretical and empirical methods. In the study some directions for resource efficiency improvement of industrial enterprises were determined as well as some principles, strategies and conditions for resource efficiency increase. General dynamics of waste generation and use in the Russian food industry was determined. It is found that food wastes are of high nutritional, energy and biological value. They are relatively harmless and easy to process by means of enzymatic and microbiological conversion or heat treatment. A very significant factor is that the potential economic benefit from the rational use of secondary resources of food production can significantly exceed the operating income from the sale of the main product.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - I.P. Bogomolova AU - E.S. Stryapchikh AU - E.I. Krivenko AU - Yu. N. Vorontsova AU - V.V. Chernikov AU - V. P. Frolova PY - 2020 DA - 2020/08/01 TI - Resource-Saving in Food Production: Features, Principles, Perspectives BT - Proceedings of the Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020) PB - Atlantis Press SP - 336 EP - 340 SN - 2352-5428 UR - https://doi.org/10.2991/aebmr.k.200730.062 DO - 10.2991/aebmr.k.200730.062 ID - Bogomolova2020 ER -