Integrated assessment of the energy efficiency level of food production based on the use of a multi-criteria composite index

The article presents the author’s methodology for assessing the level of energy efficiency in food production using a composite index. The proposed mechanism is based on a systematized analysis of existing approaches. This made it possible to identify the main domains of energy efficiency formation, determine key criteria for them and coherent assessment indicators. Methods for detailing and presenting the assessment results are established, including integral and graphical forms that provide comprehensive visualization and quantitative assessment, which enhances the diagnostics and management of fuel and energy resources. The developed methodological approach enables a comprehensive assess of the energy efficiency of food production, helps to identify reserves for increasing and optimizing energy consumption in the agro-food sector of the economy.