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Eco-innovation projects in the food sector: investment in a sustainable future

A key role in achieving global environmental and socio-economic goals in the modern world belongs to the food industry, as the agri-food sector is one of the largest sources of greenhouse gas emissions, soil degradation, and water consumption. The results of the research confirm that the further development of the food sector is impossible without a targeted eco-innovative transformation grounded in the principles of circularity, technological efficiency, and responsible consumption. The analysis of current trends has shown that the food industry is gradually transitioning to the Industry 5.0 model, in which human‒technology interaction intensifies, and product personalization, minimization of the environmental footprint, and orientation toward societal well-being become priorities. The implementation of eco-innovative projects is becoming a key condition for the competitiveness of enterprises and the long-term sustainability of agri-food systems. The study characterizes modern directions of eco-innovation in the food sector, including alternative protein production, cultivated meat, precision fermentation, 3D food printing, food-waste upcycling, and innovative packaging. Examples of the most successful innovative projects are provided; their wider adoption would enable reductions in water and energy consumption, minimize food losses, lower greenhouse gas emissions, and offer consumers safer, healthier products. These solutions demonstrate varying levels of technological maturity; however, all have high potential to reduce pressure on the natural environment. It is concluded that eco-innovations are becoming the foundation for the food industry’s transition toward a sustainable, climate-neutral, and technologically efficient development model. They set new standards for responsible production and consumption, respond to global challenges of the 21st century, and open opportunities for Ukraine to strengthen its position in the global agri-food landscape.

Keywords: eсo-innovations, eco-transformation of the food sector, eco-innovative projects, consumers, sustainability.

DYMAN T.


DYMAN N.


ZADOROZHNA R.P. https://orcid.org/0000-0003-1229-5611


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BTF №2 2025