COMPETITIVENESS OF THE FOOD INDUSTRY FOR SUSTAINABLE ECONOMIC DEVELOPMENT: CRITERIA AND DIRECTIONS FOR INCREASING
DOI:
https://doi.org/10.31073/foodresources2021-16-24Keywords:
competitiveness, sustainable development, food industry, criteria, development directionsAbstract
Subject of research is theoretical, methodological and practical foundations for managing the competitiveness of the food industry, aimed at sustainable development of the economy. Purpose of the article is to substantiate the relationship between the competitiveness of the food industry with a strategic focus on sustainable development, to assess the level of competitiveness of the main branches of the food industry, identify criteria and directions for increasing the competitiveness of enterprises in the industry as the basis for ensuring sustainable development of the economy. Research methods. To achieve the goal of the study, general scientific and special methods were used: dialectical and logical – to generalize the scientific foundations of ensuring sustainable development of industries and enterprises of the economy; system analysis – to substantiate the directions of increasing competitiveness for the implementation of the principles of sustainable development; economic and statistical – for processing statistical data and assessing the competitiveness of enterprises and industries; graphic – for generalization and visual presentation of information. Results of the research. A methodological approach is proposed, with the help of which the criteria for increasing the competitiveness of the food industry in relation to the strategic directions of sustainable development of the Ukrainian economy are identified. Potentially competitive trade marks in selected food industries are identified. It is substantiated that maintaining the competitive level of the food industry in the domestic and foreign markets, aimed at strategically ensuring sustainable development of the economy, requires manufacturers to expand the range of products and constantly improve their quality, introduce new, resource-saving technologies, and provide their own production with raw materials. The main burden in this direction now falls on large agri-food enterprises that have the appropriate financial and human resources, as well as a strategic vision of the future of the domestic economy and their place in it. Scope of the results. The research results are of a scientific and practical nature and can be used by scientists in further studies of competitiveness. They can serve as a source of reference information and are used by economists, specialists from food and processing industries, government officials, researchers, teachers, graduate students and students of higher educational institutions.
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