Features of sustainable gastronomy development in Ukraine
Abstract
Purpose. To identify the specifics of sustainable food production and consumption in the context of Ukraine’s post-war recovery, with an emphasis on integrating the principles of the green economy into national food strategies
Methods. Dialectical method of cognition and the systematic approach, as well as methods of analysis, synthesis, systematization, and generalization, statistical analysis and comparative (GAP) analysis.
Results. The integration of sustainability into Ukraine's food sector is theoretically substantiated. The proposed concept enables the integration of environmental and social imperatives into national production and economic policy, laying the groundwork for achieving a stable balance between economic development, the preservation of natural systems, and the enhancement of public health. The study identifies potential for exploring innovative models that combine technological, social, and environmental factors, supported by principles of corporate responsibility and mechanisms of public policy. An important aspect is the integration of sustainable production with responsible consumption, which creates a synergistic effect that stimulates structural transformations within the food system.
Conclusions. The recovery of the food sector should not rely on reproducing outdated models but rather on implementing innovative practices aligned with the principles of the circular economy, regenerative agriculture, and the ecosystem-based approach, a long-term political program, digital transformation tools, the promotion of sustainable production, and environmentally conscious food consumption within the context of post-war recovery.
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