MAIN TRENDS OF SUSTAINABLE DEVELOPMENT OF THE RESTAURANT ECONOMY

Abstract

Economic growth and sustainable development of the state are impossible without an urgent reduction of anthropogenic impact on the environment through changes in the production and consumption of goods and resources. The Covid-19 pandemic not only weakened the economy, exacerbated social problems, but also affected the tastes and attitudes of consumers, causing some reaction from restaurateurs. Certain trends have already been identified that will promote the growth of the restaurant industry in the context of sustainable development based on the optimal use of energy, raw materials, labor, etc. The Covid-19 pandemic not only weakened the state’s economy, exacerbated societal problems, and adjusted the correctives in forming of tastes and attitudes of consumers, but caused some reaction from restaurateurs. Certain trends have already emerged that contribute to the growth of the restaurant industry in the context of sustainable development, which is based on improving the optimal use of energy, raw materials, labor, etc. The purpose of the article is to highlight current and future trends in the restaurant industry, implemented on the basis of analysis of existing problems and consumer demands. Among the trends of sustainable development of the restaurant industry are such as: reduction and transparency of supply chains; greening of technological processes; reduction of garbage and waste; reduction of raw material losses, saving water and energy consumption; Healthy Eating; increasing the position of vegan dishes on the menu; including vegetable substitutes of meat; personalization and personification of services; growing demand for delivery services; automation of production and management processes.