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RESOURCE-SAVING WASTE-FREE PRODUCTION AS AN INNOVATIVE METHOD OF IMPROVING ENTERPRISES' BUSINESS PERFORMANCE IN THE MEAT PRODUCTION |
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| รหัสดีโอไอ | |
| Creator | I.P. Bogomolova, A.V. Kotarev, A.N. Prostenko, A.I. Dobrunova, D. Yu. Chugay |
| Title | RESOURCE-SAVING WASTE-FREE PRODUCTION AS AN INNOVATIVE METHOD OF IMPROVING ENTERPRISES' BUSINESS PERFORMANCE IN THE MEAT PRODUCTION |
| Contributor | - |
| Publisher | TuEngr Group |
| Publication Year | 2562 |
| Journal Title | International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies |
| Journal Vol. | 10 |
| Journal No. | 12 |
| Page no. | 10A12M: 1-12 |
| Keyword | Meat management, food security, Meat production subcomplex, Food industry resource-saving, Innovative meat production, Resource efficiency management. |
| URL Website | http://tuengr.com/Vol10_12.html |
| Website title | ITJEMAST V10(12) 2019 @ TuEngr.com |
| ISSN | 2228-9860 |
| Abstract | This work explores the issues on the development of resource-saving methods and approaches of meat production, taking into account the innovation and efficiency factors. Using the synthesis, analysis, comparisons, as well as logical, process and system approaches, it is found that many scientists define the "resource-saving" concept often too narrow and trivial, using limited one-way approach to the interpretation of the substantive essence of the definitions and explications of this category. Many scientists consider only the material and financial components, without taking into account the fact the process of resource management and the very essence of a lean approach to the production management system. The resource efficiency management process can improve the quality management system of finished products and the technological process, organizing the transport and logistics and storage conditions (raw materials, food, products), as well as environmental measures. This work highlights and systematizes the main indicators of enterprise resource efficiency, and formulates the conditions for improving the resource efficiency. This study finds that modern enterprises are required to implement the principles of resource-saving: scientific substantiation, complexity, and cost-effectiveness. The resource-saving strategy gives a permanent reduction in resource consumption per unit of the resulting beneficial effect. Also, this paper elaborates the main areas of resource-saving in the agro-industrial sector. The most promising areas of processing and practical use of waste and secondary raw materials of meat production and international experience are proposed. |
