ECO-INNOVATIONS IN THE FOOD INDUSTRY: EXPERIENCE AND PROSPECTS OF RUSSIAN ENTERPRISES

Litvinova Alina Viktorovna, Romanova Irina Matveyevna

Eco-innovations are becoming an important tool for food industry enterprises amid growing environmental problems and the need to transition to sustainable development. This article examines the experience and prospects of implementing eco-innovations in Russian companies. The method of in-depth interviews was chosen for this study, which allowed us to explore expert opinions from managers and employees involved in eco-innovation activities. The research aims to understand the types of eco-innovations, sources of information for their implementation, parties responsible for project execution, methods of disclosing project information, key factors influencing eco-innovation activities, as well as the economic, social, and environmental consequences of such projects. Key findings include the diversity of eco-innovation types, the importance of analytical data, global experience, and partnerships in decision-making, distributed responsibility for project realization, various channels for disseminating information, the influence of legislative requirements and international experience, and positive impacts on economy, society, and ecology.

Keywords:Eco-innovations; eco-innovative activities of the enterprise; factors of eco-innovative activities; methods of assessing eco-innovative activities.