Održivi razvoj prehrambene industrije

master's thesis

• Title (english): Sustainable development of the food industry
• Author: Laura Verk
• Mentor: Andrija Sabol (mentor)
• Committee member: Davor Zoričić (predsjednik povjerenstva)
• Committee member: Denis Dolinar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Economics and Business; (Department of Managerial Economics); Zagreb
• Defense date and country: 2019-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: SOCIAL SCIENCES; Economics; Economics of Entrepreneurship

Abstract

Koncept održivog razvoja počinje se implementirati u svaki dio lanca stvaranja vrijednosti modernog poduzeća. Svrha ovog rada je prikazati kako se održivost implementirala u poslovanje prehrambene industrije, te njenu ekološku, socijalnu i ekonomsku komponentu. Održivi razvoj postaje nužnost u poslovanju na globalnoj, lokalnoj i institucionalnoj razini, imajući u vidu dobrobit budućih generacija i planeta Zemlje.

Osnovni cilj prehrambene industrije je zadovoljenje prehrambenih potreba ljudi. U prirodi njenog poslovanja na prvom mjestu trebalo bi biti poboljšanje kvalitete života ljudi, uklanjanje socijalnih i ekonomskih nejednakosti koji onemogućuju jednaku dostupnost njezinih proizvoda za sve potrošače, briga za okoliš i korištenje sigurnih izvora namirnica i dodataka hrani koji ne predstavljaju prijetnju za čovjeka i prirodu. Stvarnost je ipak drugačija, a prehrambena industrija za pokretač svog poslovanja ima isključivo ekonomsku dobrobit - profit. Ta činjenica za posljedicu ima stvaranje bolesti 21. stoljeća, veliki jaz između bogatih i siromašnih u dostupnosti hrane, kao i probleme odlaganja prehrambenog otpada i prekomjerno zagađenje okoliša. Prehrambena industrija nije na putu održivog razvoja, što predstavlja veliki problem s obzirom na njenu funkciju i važnost u društvu.

Abstract (english)

The concept of sustainable development begins to be implemented in every part of the value chain activities of a modern enterprises. The purpose of this paper is to show how sustainability has been implemented in the business of the food industry, as well as its ecological, social and economic component. Sustainable development becomes a necessity in business at a global, local and institutional level, keeping in mind the welfare of future generations and the planet Earth.

The primary goal of the food industry is to meet the nutritional needs of humans. In the nature of its business in the first place would be to improve the quality of life of people, remove social and economic inequalities that prevent the equal availability of its products to all consumers, care for the environment and the use of safe sources of food and food supplements that do not pose a threat to man and nature. The reality is, however, different, and the food industry for its business owner has only economic benefit - profit. This fact for the result has generation of the 21st century diseases, the big gap between the rich and the poor in the availability of food, as well as the problems of food waste disposal and over-pollution of the environment. The food industry is not on the road to sustainable development, which is a major problem with regard to its function and importance in society.

• Keywords: održivi razvoj; prehrambena industrija; razvoj bolesti; zagađenje okoliša; profit
• Keywords (english): sustainable development; food industry; development of the diseases; environmental pollution; profit
• Language: croatian
• URN:NBN: urn:nbn:hr:148:364143
• Study programme: Title: Business Economics; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra ekonomije (magistar/magistra ekonomije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-25 11:24:42