Economic aspects of the formation of the innovative development of waste-free production of livestock products

Abstract

The article is devoted to the economic aspects of the formation of innovative development of waste-free production of animal husbandry products. The purpose of the study is to develop, based on the generalization of research by scientists, practical recommendations for stimulating the waste-free production of animal husbandry products. During the research, general scientific and special methods of economic research were used, in particular: systemic approach, dialectical and abstract-logical, etc. We believe that in order to minimize losses and effective use of by-products by the subjects of the meat product sub-complex, it is necessary to implement: optimization of the sales cycle: rejection of the existing concept of "clogged shelves" in retail chains, transfer of edible food products to charity, use of by-products in secondary food production; waste processing: the use of food waste and secondary raw materials of the food industry and agriculture for the production of animal feed, processing of organic waste into soil and fertilizers, obtaining thermal energy due to the burning of organic waste, as well as the industrial release of associated gases from them (biofuel production). Today, in the business environment, priority is given to initiatives to optimize business processes in order to increase profits and reduce financial costs. Estimating the points of occurrence of losses at all stages of the production and sales chain, determining the cause-and-effect relationships of their formation, keeping statistics and monitoring are complex, interdisciplinary and expensive processes, their economic benefit for an individual enterprise is not obvious. At the same time, for small and medium-sized businesses, many practices for reducing food losses remain inaccessible due to their high cost or the complexity of legislative procedures. In connection with this, Ukraine needs business stimulation from the state to reduce food losses along the entire production and sales chain: in rural economy, food industry, retail trade and public catering. It has been established that efforts aimed at reducing food waste must be considered from the point of view of rational use of resources and obtaining certain value from the various participants involved. For manufacturers, the advantages may be as follows: increase in economic efficiency due to the use of unsolicited by-products, their implementation by interested market participants, improvement in the quality of food products; creating reputational advantages and added value in the eyes of investors and consumers. The interests of consumers are related to increasing the availability of food products, as well as improving their quality. State authorities are interested, among other things, in reducing food losses in terms of: strengthening the country's food security; reduction of social tensions (thanks to increasing availability of food products); reduction of ecological load on the environment; preservation of land and water resources.