Participation in food tourism promotes more responsible and sustainable tourism, benefiting both travelers and locals. In general, it is an experience in which food is used as a form of expression and connection with local culture, biodiversity, and the desire to understand local nature and ethnicity. On the basis of these acquired skills, a love for nature is formed, which is expressed through ecological thinking and lifestyle. In the context of a global, technologically rapidly changing world, gastronomy tourism is a way to contribute to local farming and food production practices for sustainable development, food security, social stability and community well-being. Tourists are active participants in the preservation of the environment, local culture and historical traditions, creating, together with local producers, opportunities for communication, outdoor activities and the exchange of regional food in various ethnic and cultural spaces. The problem with the tourism industry as a whole is that instead of moving forward towards sustainability, the industry only responds to emerging environmental problems. Thus, the game of reaction is always doomed to be untimely in matters of global solution of environmental problems. The article explores a more holistic view of both the problems of gastronomic tourism and the possibility of applying environmental solutions in gastronomic tourism to advance towards the goals of sustainable development. A proposal for the use of ecological approaches in gastronomic tourism based on sustainable nutrition is discussed to indicate real actions in achieving the greening of the tourism industry. The authors reveal the factors of the positive influence of gastronomic tourism using socio-ecological and economic approaches. Attention is focused on an integrated approach to identifying environmental problems in the field of gastronomic tourism and proposals for their solution. It is proposed to strive for sustainable nutrition in tourism and use the concept of such nutrition as a marker of the environmental friendliness of gastronomic tourism and the entire field of tourism business. However, it should be noted that further research in the field of gastronomic tourism should focus on the development of new culinary activities, culinary medicine, establishing more active stakeholder participation in the development of food tourism and the role of social networks in promoting these activities. It is argued that sustainable nutrition leads to the greening of gastronomic tourism and can be considered as an ecological marker of the results of tourism economic activities towards the achievement of sustainable development goals. Realizing the potential of gastronomy tourism requires learning to understand and predict demand, create and maintain relationships with all local stakeholders, and develop appropriate products and marketing strategies. Support is also needed for the formation of qualified employees.

Цілі сталого розвитку (ЦСР) ООН активізували широко спрямовану екологічну діяльність у всьому світі. У статті основна увага приділяється ЦСР 12 ‒ цілі, яка спрямована на забезпечення сталого споживання і виробництва. Змінення застарілих моделей споживання і виробництва розглядається як основа забезпечення сталості, оскільки вони є основними факторами істотних екологічних, економічних, виробничих і соціальних наслідків. Досягнення ЦСР 12 вимагає серйозних перетворень в Україні, включаючи економічні, виробничі та соціальні процеси. Такі перетворення є величезною проблемою. З іншого боку вони розкривають чудову можливість для сприяння сталому розвитку як для політиків, так і для всіх зацікавлених сторін.

Three-component systems constitute the physicochemical basis of most refractory materials and the analysis of their subsolidus structure makes it possible to accurately predict the areas of compositions with optimal properties, as well as give recommendations on the technological parameters of production, sintering, and operation of the materials obtained. As a result of the carried out thermodynamic analysis of the MgO – FeO – Al2O3 system, it was found that the partition of the system into elementary triangles undergoes changes in two temperature ranges: I – up to a temperature of 1141 K and II – above a temperature of 1141 K. By calculation methods, the geometrical-topological characteristics of the subsolidus structure of the system are determined MgO – FeO – Al2O3: areas of elementary triangles, degree of their asymmetry, area of regions in which phases exist, probability of phase existence in the system. It has been established that, over the entire temperature range, there is a fairly extended concentration region of spinel phases: hercynite (FeAl2O4) – noble spinel (MgAl2O4). Moreover, periclase (MgO) coexists simultaneously with both spinels only in the low-temperature region. This indicates that when obtaining periclase-spinel refractories with increased heat resistance, an important technological parameter is a cooling rate below 1141 K. To obtain periclase-spinel refractories with branched microcracking of the structure due to differences in the thermal expansion coefficients of periclase, hercynite and noble spinel, the most rational concentration region of the system under study is which is common for two elementary triangles (MgO – FeAl2O4 – MgAl2O4 and MgO – FeO – MgAl2O4) existing in different temperature ranges. At high firing temperatures, the elementary triangle MgO – FeO – MgAl2O4 has a maximum area and a minimum degree of asymmetry, and upon cooling, MgO – FeAl2O4 – MgAl2O4 is formed, which is quite large in area, but has a high degree of asymmetry. Therefore, the composition of the charge for periclase-spinel refractories should be predicted with a high dosage accuracy and with a significant homogenization time of the components during mixing, since the concentration region common for both of the above elementary triangles is significantly reduced. Thus, the division of the MgO – FeO – Al2O3 system into elementary triangles and the analysis of the geometrical-topological characteristics of the phases of the system made it possible to select in the system under study the range of compositions with optimal properties for obtaining spinel-containing materials.

The article provides a comparative analysis of the main types of printing on cloth. On the basis of analysis was revealed the meaning of the main stages for each type of printing and was systematized the used printing equipment. There are the main technical characteristics proposed for the selection of printing equipment. The technological and economic criteria for the choice of equipment for printing on cloth are examined in detail. There was carried out identification of the main criteria for the selection of equipment for printing on cloth by an expert assessment of technological and economic criteria with the assistance of operational printing centers’ staff of Ukraine and Kazakhstan. There was developed a computer decision support system “the choice of equipment for printing on cloth” with local data synchronization using the Microsoft Sync Framework.

Prediction of the phase composition is one of the most important tasks in the development of new refractory materials and their operation in thermal units. The most complete information on phase interactions and thermodynamic stability of phase combinations is contained in the phase diagrams. The article presents thermodynamic studies of the three - component system MgO – FeO – Al2O3, which is of great interest for the production of refractory materials with high performance characteristics. Based on the analysis of binary systems of this system, it was found that, the stable phases are MgO, FeO, Al2O3 and MgAl2O4, FeAl2O4. The results analysis of calculating the Gibbs energy for the reaction (FeO + MgAl2O4 = MgO + FeAl2O4) indicates the thermodynamic stability of the phases combination of MgO, FeAl2O4 to a temperature of 1141 K. Above the temperature of 1141 K FeO and MgAl2O4 are stable phases. Thus, in the system MgO – FeO – Al2O3 up to the temperature of 1141 K, the phases MgO – FeAl2O4 and MgAl2O4 – FeAl2O4 coexist, above this temperature — FeO – MgAl2O4 and MgAl2O4 – FeAl2O4. The data obtained make it possible to predict thermally stimulated phase changes that give the effect of thermoplasticity and will be important for obtaining refractory materials with high performance characteristics based on the MgO — FeO — Al2O3 system.