ISSUES OF SUSTAINABLE FOOD PRODUCTION IN LATVIA

Ligita Melece, Dina Romanova

ISSUES OF SUSTAINABLE FOOD PRODUCTION IN LATVIA

The article presents main results of the first in Latvia study addressing the issues of the development of Latvia’s sustainable food production. For detailed research two main themes for Latvia’s agri-food sector’s sustainability were chosen: 1) the issues related to further development of the organic farming and processing; where the special attention has been paid to organic milk processing; and obtaining of organic pigmeat and beef in different Latvia’s regions; 2) quality and environment management systems enforcement – mandatory and voluntary and the trends of implementation of the international management standards (ISO 9001, ISO 22000; HACCP DS 3027:2002; ISO 14001). The publications, legal documents and databases of Latvia’s governmental and non-governmental institutions were used as materials and the qualitative and quantitative research methods were applied for this empirical research. The assessment of present situation and the proposals for further development has been given.

Key words: sustainable food production, organic, management systems.
JEL classification: O13, O18, M11

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