Аналіз Сталого Споживання І Виробництва В Україні

Ivashura, Andrii; Borysenko, Oksana; Савченко, Микола; Дитиненко, Станіслав

doi:10.36074/grail-of-science.22.10.2021.33

grail-of-science

2021

DOI: 10.36074/grail-of-science.22.10.2021.33

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Аналіз Сталого Споживання І Виробництва В Україні

Andrii Ivashura¹,

Oksana Borysenko²,

Микола Савченко³

et al.

Abstract: 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 т… Show more

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Cited by 2 publications

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The Use of Nutritional-Ergonomic Strategies and Recommendations as Factors of Sustainable Nutrition in the Workplace

Ivashura

Borysenko

Severynov

2021

MEC

Self Cite

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Nutrition of the employee at work has a huge impact both on his health and labor productivity, and therefore on the financial well-being of the enterprise. But today it is wrong to limit ourselves to these factors. In today's world, it is impossible to separate human health or the well-being of an enterprise from the environmental component. Therefore the eco-consciousness and eco-choice of the worker, including in nutrition as well as carrying out the eco-policy at production is very important. The modern man spends a lot of time at work, so a healthy diet plays an important role for his health. Today healthy nutrition means ecologically conscious or in another way - sustainable. Sustainable healthy eating in the workplace should be seen as a comprehensive initiative. In today's global climate imbalance, it is nutrition awareness and sustainability that will not only improve health and business performance, but also have an impact on mitigating environmental problems. Awareness of sustainable diets and common dietary practices in the workplace are investigated. The impact of nutritional-ergonomic strategies on physical employment standards, workplace safety and productivity is analyzed. A contemporary approach to nutrition based on informed employer choices in the context of nutra-ergonomics adjusted for environmental sustainability is discussed, helping to optimize employee health and well-being. Recommendations for workplace nutrition interventions to normalize weight and improve employee health are discussed, taking into account the current requirements of the sustainability goals. Practical intra-ergonomic sustainable strategies and recommendations for employee workplace nutrition are offered. The company's eco-initiatives in sustainable nutrition for its employees help not only to show concern within the framework of production activities, but also increase the education of citizens in the issues of eco-sustainability in everyday life. This increases the eco-education of the individual, which creates conscious consumption and minimalist views in all areas of life, both for the employee and possibly for his or her environment - family and friends. Investing in nutrition in the workplace is a high return on investment for the employer, which can improve the health of workers, create comfortable working conditions, increase efficiency and productivity in the workplace. It is a direct pathway to achieving the United Nations Sustainable Development Goals (SDGs), in particular SDG 3 (good health and well-being), SDG 8 (decent work and economic growth), SDG 12 (responsible consumption and production).

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The Use of Nutritional-Ergonomic Strategies and Recommendations as Factors of Sustainable Nutrition in the Workplace

Ivashura

Borysenko

Severynov

2021

MEC

Self Cite

View full text Add to dashboard Cite

show abstract

Study of Strategies for Sustainable Production and Consumption in the Economic Conditions of Ukraine

Ivashura¹,

PROTASENKO²,

MYKHAILOVA³

et al. 2022

Economics of Development

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Modern requirements for companies and consumers include the stability of financial performance amid increasing environmental attractiveness. Companies need to cover such seemingly diverse interests as profitability for owners, concern for staff, interest for partners and consumers, and actions for environmental protection. It is essential to consider the growing role of conscious consumption, which is a direct regulator of production activity. Today, this is especially important for Ukraine, considering its transition to sustainability and the implementation of sustainable development goals in the sphere of sustainable production and consumption. The aim is to formulate a strategy and recommendations for combining sustainable initiatives in production and consumption in the context of European integration processes in Ukraine. The research object is sustainability in production and consumption. The article proposes a strategy combining sustainable production and consumption into one cluster. It will allow sustainable initiatives are focused on systemic changes and essential areas of production and consumption. The work used the method “Sustainable value of the business”. This method includes detailed reporting on the sustainable development of production with relevant ratings and indices. It’s recommended for use in decision-making, investment management for business development, comparative analysis, and communication with stakeholders; it also provides a comprehensive view of the company’s impact on six standardized parameters. The result is a proposal to create an algorithm to combine sustainable production and consumption into one cluster. It will allow sustainable initiatives to focus on systemic changes in crucial production and consumption areas – energy, transport, housing, agriculture, and food. The practical value of the approach is in a strategy that includes measures stimulating environmental and socio-economic policy of production. It will allow moving from relative disunity of actions to technological standards. The proposed approach can be implemented in recommendations for improving programs on changing behavior from a gradual transition from individual consumers to broader initiatives to change the entire system – production and consumption.

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Аналіз Сталого Споживання І Виробництва В Україні

Cited by 2 publications

References 1 publication

The Use of Nutritional-Ergonomic Strategies and Recommendations as Factors of Sustainable Nutrition in the Workplace

The Use of Nutritional-Ergonomic Strategies and Recommendations as Factors of Sustainable Nutrition in the Workplace

Study of Strategies for Sustainable Production and Consumption in the Economic Conditions of Ukraine

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