Formation of the alternative food sector: advanced foreign experience and opportunities for energy-efficient food production

Abstract

The article considers innovative directions of food production, which are actively researched in foreign science and mastered in practice in order to achieve food, energy, climate and environmental goals. The spheres of appli cation and the main producers of alternative food products are determined, the sources of energy efficiency improvement of agro-food systems arising from the replacement of traditional industries by alternative ones are identified. The key factors determining the formation and development of the alternative food sector have been identified, and the common features and distinctive features of the directions that have become widespread have been established. The prospects of alternative food products application in the Republic of Belarus are highlighted.