Managing Sustainable Development Projects in the Field of Nutrition

In modern times, more attention is paid to solving social and environmental problems. Interest is shown not only by researchers but also by ordinary consumers of services. Commercial organizations receive most of their profits from consumers of their services and goods. This fact makes it necessary for commercial organizations to adjust their policies to the needs of consumers. The right balance between the goals of generating commercial value from their business and the social and environmental goals of the Sustainable Development Goals program will enable foodservice organizations to achieve customer satisfaction, attract new customers and contribute to the achievement of global social goals. The purpose of the work is to identify ways of balanced management of organizations related to the catering industry, their activities by the principles of sustainable development and their promotion of the achievement of the Sustainable Development Goals with the simultaneous benefit for their commercial goals by managing sustainable development projects. The structure of the work consists of an introduction, three chapters, a conclusion and an appendix. The first chapter is devoted to the theoretical disclosure of the concept of sustainable development, its history. Based on the characteristics of the concept of sustainable development, its principles are highlighted, which should be used in the conduct of their activities by various organizations. The second chapter examines a specific project based on the application of the principles of sustainable development - the implementation of foodsharing in an organization operating in the food industry. This project contributes to the achievement of the Sustainable Development Goals and also helps to achieve the benefits indicated in the third chapter. Examples of successful practices of these projects are considered and a mechanism for introducing these projects into the food industry is provided in the form of four stages of project management. The third chapter examines the types of benefits that can be brought from doing business with sustainability to foodservice companies. The practical significance of the work and its results lies in obtaining an assessment of the benefits for a commercial organization in the food industry from the introduction of the principles of Sustainable Development into its activities. With the help of this study, companies will be able to assess the need (or lack thereof) to implement the principles of Sustainable Development in their activities. Interested organizations will be able to use this study as a guide to the implementation of these principles in their activities, by introducing a specific project in the form of food sharing.