Transformation of the food industry in Ukraine through eco-innovation and digitalization

Abstract

Goal. To perform a comprehensive analysis of the processes of green and digital transformation of the food industry of Ukraine from the standpoint of the formation of sustainable production systems and increasing the competitiveness of the industry. Methods. Methods for analysis and synthesis — for identification of transformation processes in the industry; grouping, comparison and generalization — to establish the relationship between digitalization indicators and the achievement of the Sustainable Development Goals in the field of food production and consumption; indicative method — to form a system of indicators for assessing the progress of creating sustainable production systems; tabular-analytical approach — for systematization and comparative analysis of the dynamics of digitization of the food industry. Results. The relationship between the processes of digital transformation and the achievement of Sustainable Development Goals was established, in particular, task 2.3 to increase the productivity of agri-food systems. The key directions of development of the food industry to accelerate the double (green and digital) transition were determined. It was shown that the dynamics of the use of information and communication technologies differed significantly in the types of digital solutions, and this forms the heterogeneity of the digital transformation of the industry. Conclusions. The effective use of digital technologies in the food industry is a necessary prerequisite for reducing the environmental burden and integrating the industry into the global, environmentally sustainable digital economy. Transformation of the food industry through eco-innovation and digitalization will increase the competitiveness of domestic enterprises in international markets and ensure the sustainable development of the industry.