Ecological and economic aspects of the functioning of the bakery industry in Kharkiv region under current challenges
Abstract
Purpose. To identify the ecological and economic features of the bakery industry in Kharkiv region by analyzing production dynamics, sales channels, logistics, storage conditions, packaging and safety indicators of bakery products, and by outlining practical measures to improve resource efficiency and environmental safety.
Methods. The research is based on systematic, comparative, statistical-analytical and structural-logical methods. Production and sales statistics were used to assess ecological and economic trends, while the production and sales chain was examined through the sequence “production - storage - packaging - transportation - sale”. This made it possible to distinguish resource-related, logistics, sanitary-hygienic and waste-generating factors.
Results. The study shows that the environmental dimension of the bakery industry is formed throughout the product chain, from the use of raw materials, energy and water to packaging, delivery, storage and sale. The main factors include energy and water consumption, sanitary treatment of equipment and vehicles, short shelf life, generation of organic and packaging waste, and the need for regular road transportation. The reduction in specialized bakery retail outlets may affect product accessibility, complicate distribution planning and contribute to finished product losses and food waste; the actual effect on transport burden requires a separate assessment based on freight turnover, trip frequency and route length.
Conclusions. The environmental improvement of the bakery industry in Kharkiv region requires coordinated technological, logistics and retail measures. Priority directions include energy-efficient equipment, rational water use, optimized delivery routes, reduced losses of unsold products, safe and recyclable packaging, stronger control of raw material and finished product safety indicators, and the introduction of environmental management elements at bakery enterprises.
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