Economic efficiency of sustainable food production

The purpose of this study was to analyse the effects of implementing the principles of sustainable food production on aspects of agro-industrial enterprises. Using the example of the Ukrainian company Myronivsky Hliboproduct and the Uzbek company Toshkentvino Kombinati, the study found that the rational use of resources can substantially reduce the loss of raw materials, reduce waste, and increase the level of material reuse. The use of energy-efficient technologies helps to reduce energy costs, which ensures the growth of financial performance and increases the competitiveness of enterprises. Implementation of practices to limit the use of pesticides and chemical fertilisers positively influences the product quality and reduces the environmental impact. Social initiatives, such as supporting local farmers, developing regional communities, and creating fair labour conditions, not only strengthen the reputation of companies but also contribute to the long-term development of local economies. The study also highlighted the significance of international standards such as ISO 14001, ISO 22000, and Global Good Agricultural Practices in implementing sustainable approaches in the food industry, which ensure the unification of processes and increase trust from partners and consumers. The examples of the companies selected for the study demonstrated how the implementation of sustainable practices affects the improvement of financial performance, environmental responsibility, and social image of enterprises. The findings obtained can be employed by managers and specialists of agro-industrial companies to adapt production processes to the principles of sustainable development. Furthermore, the developed recommendations will be useful for public authorities regulating the agricultural sector, as well as for NGOs working in the field of environmental and social responsibility of business