Ezugbaia Megi (2021) Tendencies of local food consumption in Georgia and Influence of Covid-19. Külkereskedelmi Kar. (Kéziratban)
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The world has been facing unprecedented global problems which are affecting the sustainability of agri-food systems and, as a result, the life of millions of small and family farms all over the world. The pandemic had its influence on the local food markets as well. In Georgia, fertile soils, water resources, and climate provide the country with an opportunity to produce high-quality local food, however, the county is still import-dependent and consumption of local food continues to decrease, which is a big problem. This paper aims to analyze the tendencies of local food consumption between 2015-2020, focusing on the influencing factors of change to answer the following question: What actions can be taken in Georgia to reconnect consumers to the locally produced food and create a growing pattern of local food consumption? The research paper hopes to find the answer to the above question by understanding which negative and positive factors influence the local food consumption and concluding the answer based on those. The analysis in the paper is based on an in-depth review of the literature published during the last 10 years. The material has been found using such software systems as ScienceDirect, Google Scholar, and GeoStat, collecting literature from Georgian, English, and Russian sources. The data published by the Statistics Office of Georgia, the National Bank of Georgia, the Ministry of Rural Affairs and Environment, and the Ministry of Finance were studied, generalized, and analyzed. The primary data collection occurred through interviewing locally working farmers, aiming to identify the local consumption influencing factors directly from farmers. Research showed that during Covid-19, local food consumption was one of few segments of the economy which actually experienced a positive incline, resulting in higher consumption. Interviewed farmers shared the obstacles which decrease local food production, followed by lower consumption based on what they have seen. Those results were combined to identify the activities which would support the local food consumption and from the other side, actions that would minimize the negative effects.
Intézmény
Budapesti Gazdasági Egyetem
Kar
Tanszék
Nemzetközi Gazdaságtan Tanszék
Tudományterület/tudományág
NEM RÉSZLETEZETT
Szak
Konzulens(ek)
| Mű típusa: | TDK dolgozat |
|---|---|
| Kulcsszavak: | food industry, local food consumption, sustainability, sustainable development, Sustainable food consumption |
| SWORD Depositor: | Archive User |
| Felhasználói azonosító szám (ID): | Archive User |
| Rekord készítés dátuma: | 2021. Dec. 20. 12:52 |
| Utolsó módosítás: | 2021. Dec. 20. 12:52 |
| URI: | http://dolgozattar.uni-bge.hu/id/eprint/38257 |
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