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List of publications on a keyword: «food»

  • Sustainable development of the agro-food system of the regions of the Russian Federation: opportunities and limitations

    Book Chapter
    Vectors of socio-economic development in Russia. Modern challenges and opportunities
    Author:
    Oksana S. Sausheva
    Work direction:
    Глава 3
    Abstract:
    The sustainability of the agri-food system is key to long-term food security. The objective of this study is to identify factors that can hinder the achievement of sustainability of the agri-food system and to determine the most important prospects for its development. The research methodology is based on the use of general scientific and special methods, among which is the method of standardizing indicative indicators of food security, based on calculating the deviation of actual values from their threshold values. The object of study is the agri-food system of the Republic of Mordovia. The study identifies key limitations to the sustainability of the region’s agri-food system, including the unsatisfactory state of fixed assets, insufficient innovative activity of the republic’s agricultural producers, and the complicated situation with food waste processing. Measures to neutralize these threats have been proposed, primarily in the field of digitalization of the industry.
    Keywords:
    sustainable development, food security, transformation, innovative development, an agri-food system
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  • Problems of Technological and Food Sovereignties in the Restaurant Business

    Book Chapter
    Economics and Law: problems, strategy, monitoring
    Authors:
    Svetlana L. Ziukina, Alina A. Mazikina, Natalia R. Mirzaeva
    Work direction:
    Глава 8
    Abstract:
    The chapter deals with such concepts as import substitution, food and technological sovereignties. One of the tools supporting technological and food sovereignty is software and locavore. This conceptual apparatus is analyzed. The directions of the economic development of the Russian Federation at the present time are demonstrated. The historical origins of the origin of locavorism are investigated. Its principles of action are determined, the advantages and disadvantages of this tool are demonstrated. As a result of sociological research, the motivations of consumer behavior for the use of locavore were determined, these motivations are ranked in accordance with the degree of importance for the buyer. The results of several studies conducted in America and England are given. The relevance and necessity of using the tool at the present time is proved. In addition, the role and problems of Russian farming are considered as the basis for the development of locavore. The problems in the interaction of farms with restaurants are Identified. Examples of the use of successful locavorism in the Russian and global restaurant business are given. The main advantages are generalizing given when using the tools of the program of technological and food sovereignty, which the Russian Federation has taken a course, which can lead to the socio-economic success and sustainable development of country.
    Keywords:
    import substitution, technological sovereignty, food sovereignty, locavore, farming, local products
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  • Trends and prospects for the development of retail trade in Russia

    Book Chapter
    Economics and Law
    Author:
    Andrei V. Minakov
    Work direction:
    Глава 6
    Abstract:
    The paper considers current trends in the development of retail trade in Russia and in the food and non-food segment, taking into account current problems and challenges, current trends in digitalization and the development of large networks, as well as e-commerce. The purpose of the study is to determine the prospects for further development of retail trade in Russia. Research methods: monographic analysis and synthesis, economic analysis (vertical, horizontal, coefficient), comparison and synthesis. Based on the results, a conclusion was made about the growing role of large trade networks in retail trade in Russia, although their share is not the same in all regions, about the consolidation of these networks and the creation of oligopolistic competition by them. It was also concluded that the share of Internet commerce in retail is growing, especially in the non-food segment, and the importance of large online marketplaces in retail trade in modern conditions is growing.
    Keywords:
    e-commerce, trading activity, retail business, retail, food retail, trade networks, Internet trading, marketplaces
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  • FOOD SECURITY OF THE STATE: ADVANTAGES OF PERSONAL PLANTS

    Proceeding
    Current Problems of the Humanities and Natural Sciences
    Author:
    Iuliia V. Pavlova
    Work direction:
    Тенденции развития экономики в условиях неопределённости. Экономическая безопасность организаций и государства
    Abstract:
    In the present work, a study was made of the food security of the population, taking into account the peculiarities of subsidiary farms in terms of the food supply of the population. For this purpose, an analysis of agricultural products in the production of gross agricultural products, types of agricultural products and marketable products of individual subsidiary farms is carried out. In the course of the study, we came to the conclusion about the share of the harvest of subsidiary farms in the dynamics of the food supply of the population and the preservation of the food security of the population.
    Keywords:
    agriculture, food security, agricultural products, private farming
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  • School Meals Based on the Pedagogical Model: “Cool Canteen - Canteen Is Cool!”

    Book Chapter
    Pedagogy and Psychology of Modern Education
    Author:
    Sergei L. Masanskii
    Work direction:
    Глава 3
    Abstract:
    The chapter analyses the modern approaches to the organization of school meal based on the food pedagogy model. We proved its effectiveness for achieving sustainable development goals using the results of selection, analysis, logical generalization of information presented in the online resources Elsevier, PubMed, ResearchGate, eLIBRARY.RU. It is confirmed that the implementation of the model in practice requires special measures both at the institutional level and at the level of educational institutions themselves. Collaboration and interdisciplinary approach are the base for the development of those measures.
    Keywords:
    sustainable development, school meal, food pedagogy model, pedagogical lunch, food rationing, interdisciplinarity
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  • On the issue of digital transformation of agriculture

    Proceeding
    Law, Economics and Management
    Author:
    Marina L. Vartanova
    Work direction:
    Общие вопросы экономических наук
    Abstract:
    Digital technologies are able to ensure a high increase in the efficiency of agribusiness. However, they are not being implemented as actively in the Russian agro-industrial complex as in many other industries, and in order for it to become truly digital, it is very important to stimulate communication between agricultural enterprises and innovative technology centers, and such a system should be built at a level closer to companies. The article examines the features of the application and development of digital technologies in the agro-industrial complex in Russia. It is noted that the creation of a unified information and analytical system of agriculture in the country, integrated with the information systems of Rosstat, the Federal Customs Service of the Russian Federation, Roshydromet and other departments will allow performing the functions of operational monitoring, analysis of the state and prospects of development of agricultural facilities, as well as carrying out a set of mea
    Keywords:
    agriculture, information technologies, digitalization, digital transformation, food security, blockchain, agribusiness, agro-industrial complex( AIC)
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  • Tatar Gastronomic Culture Through the Prism of Proverbs and Sayings

    Research Article
    Ethnic Culture Volume 3 No 2
    Author:
    Elena L. Iakovleva
    Work direction:
    Folklore Studies
    Abstract:
    A significant layer in the culture of an ethnic group is folklore, which includes a variety of folk art. It expresses the knowledge and experience of the people. Proverbs and sayings, where the centuries-old wisdom of the ethnic group is conveyed in a concise form, concerning different spheres of life, are of interest for learning. Thanks to proverbs and sayings, it is possible to reconstruct the national picture of the world and its components, but often this aspect remains out of the field of attention of scientists. In this regard, the aim of the study was the proverbs and sayings of the Tatar people concerning food. The hypothesis is put forward that the proverbs and sayings of the Tatar people are able to identify the characteristic features of the gastronomic culture of the Tatars, which includes culinary culture, the culture of eating and gastronomic reflection. The key research methods are analytical and hermeneutical. On their basis, the Tatar proverbs and sayings collected in the 6th volume of the publication «Tatar Folk Art» of the Academy of Sciences of the Republic of Tatarstan edited by H.Sh. Makhmutov are studied. As a result of the analysis, the respectful attitude of the ethnic group to food, the production and preparation of which is associated with hard work, was highlighted. The Tatars reflected their love for certain products and dishes, formulated tips for housewives on farming, paid attention to moderation in food and etiquette in proverbs and sayings. The study confirmed the hypothesis. It is concluded that the acquired knowledge allows us to reconstruct the national picture of the Tatars of the Middle Volga region and the Urals from a new perspective through the prism of proverbs and sayings, to interpret their national culture and many of its components, including everyday life and everyday life.
    Keywords:
    folklore, tradition, national cuisine, gastronomic culture, proverbs, sayings, Tatar culture, food
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  • Food Design and Film Art in the Preservation of Ethnic Culture

    Research Article
    Ethnic Culture No 2 (3)
    Author:
    Valeri I. Kukenkov
    Work direction:
    Problems of Ethnic Cultures Preservation
    Abstract:
    The author outlines that the study of food design and film art as part of the country's ethnic culture examines the preservation and development of traditions and interethnic ties. Given that folk traditions have a peculiarity to develop, being in constant search of new solutions, taking into account the emergence of new materials, technologies and information tools, an idea to combine the potential of film art and food design in research has started up. It is noted that the search for analogues of the issue studied has no positive effect. The purpose of the study is a theoretical justification for the possibility of using different art forms as tools to unlock the possibilities and diversity of the art of food and filmmaking. Based on the study of various sources, it has been found that the topic of preserving the ethnic cultures of Russia is relevant and new, due to the unusual combination of the art of food and filmmaking. Hypothesis. It is suggested that the preservation and development of the country's ethnic cultures and intercultural ties is possible if best practices and achievements of food design as an essential part of people's culture will be applied while modelling different forms and spaces in film art. Results. Based on the results of the study, it can be concluded that the hypothesis put forward has historical evidence in the works of such scientists as: Kostomarov N.I., Orlovskaya A.V. and Pokhlebkin V.V. Based on their experience and knowledge the following is possible: formation of new approaches, serch for new solutions and development of new forms and spaces, using advances in food design, film art and people's culture.
    Keywords:
    ethnic culture, intercultural exchange, folk traditions, film art, food design
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  • Methodological Bases of Studying National Cuisine as a Phenomenon of Gastronomic Culture

    Research Article
    Ethnic Culture No 2 (3)
    Author:
    Elena L. Iakovleva
    Work direction:
    Methodological Questions for Studying Ethnic Processes
    Abstract:
    The author outlines that in “current modernity” (Z. Bauman), among the urgent problems of research, one can name tradition, which is the foundation of culture. Many of its components are among those that are difficult to comprehend, and national cuisine is among them. Methods of research. In the presented article, national cuisine is examined through the prism of an analytical method that allows you to identify authentic ways of studying and showing its versatility. In the course of the research, a theoretical analysis of the methodological basis for the study of national cuisine as a phenomenon of gastronomic culture was carried out. It is noted that being a unique phenomenon of the traditional ethnic culture, national cuisine has its own gastronomic code and contains information about the specifics of the people’s life, encrypted through processes related to food and its preparation. The author pays special attention to the fact that the most effective methods of researching national cuisine are structural, phenomenological and hermeneutic. They help to identify designs and highlight the structural components of national cuisine (culinary culture, culture of eating and gastronomic reflection), study and analyze them with the help of feelings and experience as a direct connection to each of them, comprehend the process of cooking based on the culinary recipe and the process of tasting, reveal the symbolic meanings of the elements of national cuisine and establish their origins. Results of research. The simultaneous use of phenomenological, structural and hermeneutic methods contributes to the comprehension of the gastronomic code of the people and the peculiarities of their cuisine. The knowledge gained allows us to interpret not only the secrets of national cuisine, but also the history and culture of the ethnos from new perspectives.
    Keywords:
    tradition, national cuisine, gastronomic culture, gastronomic code, phenomenological approach, structural approach, hermeneutic approach, culinary culture, food culture, gastronomic reflection
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  • Obriad "Provodov dushi" u mordvy Povolzh'ia v seredine XIX - nachale XXI vv.

    Book Chapter
    Culture. Science. Education: Current Issues
    Author:
    Liubov N. Shchankina
    Work direction:
    Глава 1. Культура
    Abstract:
    On the basis of field researches, forwarding data of middle XX century made and collected by V.N. Belitser, stored in the archive of Institute of Ethnology and Anthropology Russian Academy of Science, as well as the analysis of published information made by culture researchers, the rites of the Mordvins associated with funerals and existed in the middle of the XIX – beginning of XXI century are examined. It is revealed that the funeral and memorial rites of the ethnic group are a synthesis of pre-Christian beliefs of the Mordvins with Christian ones. The changes that occurred in the funeral ceremonies of the Mordvins after adoption of Christianity, during the years of Soviet regime and over the past decades are described. As a result of the study, it was found that the funeral rites on the 40th day of the Mordvins, the Mokshas and the Erzi were largely identical; the differences were more regional than ethnic.
    Keywords:
    Volga region, the Mordvins, funeral rites, soul, ancestor worship, sacrifices, funeral food, the other world
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  • Sel'skokhoziaistvennaia kooperatsiia kak instrument obespecheniia syr'evoi bezopasnosti

    Book Chapter
    Management Problems in Socio-Economic Systems: Theory, Methodology, Practice
    Author:
    Galina V. Panina
    Work direction:
    Глава 3. Проблемы экологизации экономики, повышения эффективности управления и обеспечения экономической безопасности аграрного сектора
    Abstract:
    At the present stage of the agro-industrial complex development of the Republic of Kazakhstan, raw materials play a key role. The lack of raw materials is especially acute problem for enterprises that process agricultural products. The problem of providing raw materials to enterprises of the Kostanay region that process livestock products is studied at the article. The development of agricultural cooperation in the Kostanay region is one of the factors of food independence and security of the region. At the same time, the existing mechanism for the formation and functioning of agricultural cooperatives does not fully provide a solution to this problem. The model of «anchored agricultural cooperation» is proposed as a tool to ensure a stable raw material base for processers. This model provides for the partnership of small peasant (farm) holding, individual entrepreneurs with a large anchor producer or processor.
    Keywords:
    raw materials, raw material base, food security, agricultural cooperatives, livestock products, anchored agricultural cooperation
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  • Razvitie i funktsionirovanie rynka zerna - neobkhodimoe uslovie obespecheniia prodovol'stvennoi bezopasnosti gosudarstv - chlenov EAES

    Book Chapter
    Management Problems in Socio-Economic Systems: Theory, Methodology, Practice
    Author:
    Zhanna T. Kul'chikova
    Work direction:
    Глава 3. Проблемы экологизации экономики, повышения эффективности управления и обеспечения экономической безопасности аграрного сектора
    Abstract:
    Under modern conditions, the grain market of the Eurasian Economic Union, which should be a developed regional organizational and economic system, has not yet been formed. In the analyzed period, it is basically considered the purchase and sale of grain and its processed products. The problems of the effective functioning of the grain market, ways of their solutions for ensuring food security are defined in the conducted scientific study. In order to take into account the place and role of each EAEU member country, it is necessary to develop a program for the development of a broad market for grain and its processed products in the foreseeable future. In addition, it is necessary to develop a common state strategy for the development of grain export and its processed products. For this purpose it is necessary: to optimize the structure of exported grain, to unify existing domestic standards for grain and products of its processing, primarily in the EAEU member states, with the standards of grain exporting countries, to create specialized zones taking into account natural and climatic features, the availability of developed infrastructure for grain production, to reconsider at a qualitatively different level the interaction on the above mentioned problems, primarily be-tween Russia and Kazakhstan. For solving above mentioned problems during the study the following methods were applied: abstract and logical, monographic and statistical analysis.
    Keywords:
    competitiveness, food security, grain farming, grain market, EAEU member states, grain quality, infrastructure
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