Abstract
Implementing the concept of sustainable development of the food economy requires profound and rapid changes in this area of economic activity. Following the current path may intensify the already existing problem of the declining biological and health quality of food. The aim of the paper is to define the essence and specificity of eco-innovations as a factor of sustainable development of agriculture and food processing. Bibliometric analysis based on a review of literature and an analysis of its content showed a systematic increase in the interest of scientists in the theory and practice of eco-innovations. They will be of particular importance in the evolution of food production and processing towards methods guaranteeing the highest biological and health quality of food products. The following conclusions can be drawn: the European food economy needs a paradigm shift, i.e. it is necessary to restore and use agricultural and processing methods which will allow the return to a high content of nutrients in food. This need stems both from the very low biological and health quality of many products and also from a need to protect the agricultural environment in an effective manner. A basic instrument fostering positive evolution is the use of eco-innovations, including solutions known as traditiovations; the objectives of the European Green Deal will strongly favor the support of eco-innovations in food production and processing.
Highlights
The last decades, and especially the second half of the 20th century, have been a period of continuous and significant deterioration in the quality of food produced by industrial methods
Existing innovations in agriculture, which can be blamed for the current situation, may be quickly and effectively replaced by a new category – eco-innovations, which certainly include the solutions defined as traditiovations
It has been stated that traditiovations, which have many positive features, fit the logic of functioning of a new paradigm of the economy – based on wisdom
Summary
The last decades, and especially the second half of the 20th century, have been a period of continuous and significant deterioration in the quality of food produced by industrial methods. Hawken (1996), an insecticide applied kills only a small percentage of insects considered pests It kills all forms of life, pollutes water and soil, and causes many diseases in humans, including tumors. The last decades have witnessed a continuous decline in the amount of most nutrients necessary for humans in crops, resulting from the removal of nutrients along with yields and the lack of compensation, the application of nitrogen only, the lack of organic matter in the soil, soil acidification, etc.
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