ECONOMIC EFFICIENCY OF PROCESSING ECO-CERTIFIED BRANDED FOOD PRODUCTS UNDER GREEN ECONOMY CONDITIONS
Received: 2026-05-31
Published: 2026-06-06
Abstract
The article examines the economic efficiency of processing eco-certified branded food products in the context of the transition to a green economy. The author analyzes mechanisms for integrating resource-saving technologies and environmental certification standards into the production processes of food industry enterprises. Based on a comparative analysis of production costs and market performance, the study identifies the correlation between the level of green branding, optimization of resource consumption, and increased product profitability. Financial, technological, and institutional factors influencing the economic outcomes of eco-raw material processing are examined. Practical recommendations are formulated to enhance the competitiveness of branded food products through the implementation of circular models and ESG-oriented management strategies. The findings can be utilized by enterprise management, industry regulators, and investment funds in developing sustainable food production programs.
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