SUSTAINABILITY BUSINESS MODELS IN MILK PROCESSING. CONSIDERATIONS BASED ON THE POLISH EXPERIENCE
Abstract
The objective of this paper was to present the activities undertaken in selected dairy plants in Poland as part of sustainability business models to address and reduce food losses in economic, environmental and social dimensions. Therefore, a case study method was used in three dairy plants of different production volume and structure, as well as in ten agricultural holdings supplying these plants with raw milk. The study indicates that in the last two decades of modernization, Polish dairy plants have aligned their operations with the sustainability business model focused on maximizing material and energy efficiency. This is evidenced by such activities as the optimal use of resources at different production stages, lower water and energy consumption and reduced emissions
of pollutants. Opportunities for further development of dairy companies lie in activities consistent with other sustainability business models which are not only technological, but also social and organizational in nature. Their implementation may provide new sources of competitive advantages for companies in the era of growing competition. This is true not only for the dairy industry but also for other agri-food sub-sectors.
Keywords
sustainable developmen; Polish dairy industry; food losses
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1Institute of Agricultural and Food Economics – National Research Institute Poland
Institute of Agricultural and Food Economics – National Research Institute Poland
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