Relevance of the concept of sustainability in the restaurant business of the Republic of Belarus

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dc.contributor.authorYerafeyenka, D.
dc.date.accessioned2021-05-06T11:10:55Z
dc.date.available2021-05-06T11:10:55Z
dc.date.issued2021
dc.descriptionYerafeyenka D. Relevance of the concept of sustainability in the restaurant business of the Republic of Belarus / D. Yerafeyenka ; advisor : T. Rybakova // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 694–702. – Ref.: 10 tit.ru_RU
dc.description.abstractThe work examined the nutritional problems of the population, the impact of the population’s diet on the state of the environment, the application of the concept of sustainability in nutrition as a way of achieving the UN Sustainable Development Goals and the terms of the Paris Agreement. In addition, the application of the concept in catering facilities was considered. As a result of work with the help of the method of online-poll research was carried out for the creation of a portrait of consumers of «healthy food» products, estimation of the demand for said products, including in catering facilities. The results of the research confirmed the topicality and prospects of using the concept «sustainability» by catering facilities.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17613
dc.language.isoen_USru_RU
dc.subjectsustainabilityru_RU
dc.subjecthealthy eatingru_RU
dc.subjectrestaurant businessru_RU
dc.subjectsustainable dietsru_RU
dc.subjectcateringru_RU
dc.titleRelevance of the concept of sustainability in the restaurant business of the Republic of Belarusru_RU
dc.typeArticleru_RU
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