Sustainable food production and strategic management: An in-depth analysis

Abstract

An in-depth analysis of the theoretical foundations of sustainable food production was conducted, state and corporate strategies for food resource management were studied, and international initiatives, cooperation programmes and innovative technological solutions aimed at improving the efficiency and sustainability of agricultural and food systems were examined. The study established that effective strategic management contributes to the deep integration of environmental, social and economic factors into food production systems, ensuring the balanced development of the agricultural sector. A set of recommendations has been developed on adapting international experience to the conditions in Ukraine, particularly in the field of agrotechnology development, improving public administration mechanisms and training highly qualified personnel for the food sector. Successful cases from EU countries, the US and China were analysed, their effective models for implementing sustainable practices were identified, and the possibilities for application of the approaches in the domestic context were determined. At the same time, the study determined that imperfect institutional mechanisms, limited financial resources and insufficient coordination between public and private structures remain key barriers to sustainability.