Sustainable Development of Food Processing Enterprises in China

Shuai Cao, Dong Tian, Xiaoshuan Zhang and Yunxian Hou
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Shuai Cao: College of Economics and Management, China Agricultural University, Beijing 100083, China
Dong Tian: College of Economics and Management, China Agricultural University, Beijing 100083, China
Xiaoshuan Zhang: College of Economics and Management, China Agricultural University, Beijing 100083, China
Yunxian Hou: College of Economics and Management, China Agricultural University, Beijing 100083, China

Sustainability, 2019, vol. 11, issue 5, 1-20

Abstract: Sustainable development is an eternal topic in the development of human society. The paper seeks to contribute to the adoption of sustainable development practices in the food processing enterprises of China by fostering the capacities of the enterprises. Moreover, the paper aims to contribute to the promotion of sustainable consumption by helping and encouraging consumers in making informed choices of sustainable and eco-efficient produced foodstuffs. We combined with 1015 survey data in 28 areas of China by using AHP model analysis of the sustainable development of food processing enterprises. The results show that, the overall level of sustainable development ability of food processing enterprises in China is not high; paying attention to economic is significantly more important than paying attention to social and environmental aspects. Chinese food processing entities have an acceptable basis for the implementation of sustainable development. But there are still some problems. Finally, some suggestions are put forward to promote the sustainable development of Chinese food processing enterprises.

Keywords: Sustainability Development; Food Processing Enterprise; China (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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