BASIC INSTITUTIONAL AND TECHNOLOGICAL FACTORS OF FOOD SECURITY

Abstract

Subject. Food security is the state's ability to provide its population with sufficient quantities of food that meet scientifically based norms, ensuring the availability of essential resources and capacities for domestic production, regardless of internal or external challenges and threats. This encompasses maintaining positive demographic dynamics, preserving the national gene pool, fostering sustainable development, supporting integration into the global economy, and safeguarding sovereignty and independence. The article examines the interrelation between food security and the institutional, technological, and regulatory solutions required to sustain it, particularly during emergencies. Purpose. To identify institutional and technological factors influencing food security and develop recommendations to enhance the resilience and sustainability of food systems. This includes analyzing the modernization of the agricultural sector, expanding processing capacities, and promoting local food production. The study also emphasizes raising public awareness about food safety and sustainable consumption practices, as well as implementing early warning systems and social support programs to protect vulnerable populations. Methods. The study employs a systematic approach to analyze the current food security context, combining data analysis with the evaluation of innovative technologies and international cooperation frameworks. The research integrates statistical data, case studies, and regulatory reviews to draw comprehensive conclusions. Results. The findings underline that food security demands a multi-dimensional approach, integrating advanced technologies, sustainable practices, and coordinated efforts at state, local, and international levels. The study highlights disparities in food security indicators across income levels, emphasizing the need for tailored strategies. Scope of results. The results are aimed at supporting policymakers, researchers, and practitioners in creating resilient and sustainable food systems capable of adapting to future crises and promoting equitable access to safe and nutritious food.