THE ESSENCE OF SUSTAINABLE DIETS: FEATURES AND IMPORTANCE IN THE CONTEXT OF HEALTH ORGANIZATIONS

Abstract

This study examines the impact of food production and sales on the environment with an emphasis on reducing the carbon footprint. The paper highlights the introduction of optimized diets using products from local producers and sous- vide and «Cook and Chil» technologies in the canteen of a health resort institution to create a sustainable food system. The article presents an analysis of methods for reducing the carbon footprint at the stages of production and transportation of products, and optimized diets that take into account sustainability aspects are developed. Research results indicate more sustainable consumption and contribute to the conservation of natural resources. This article makes an important contribution to the field of environmental responsibility in the food industry, making the case for a transition to more sustainable methods of food production and consumption.