Mahalliy oziq-ovqat mahsulotlaridan foydalangan holda mehmonxonalarda ovqatlantirish tizimini ekologik barqarorlik asosida rivojlantirish
DOI:
https://doi.org/10.5281/zenodo.15289292Keywords:
mehmonxona xo‘jaligi, ekologik barqarorlik, mahalliy mahsulotlar, chiqindilarni kamaytirish, yashil iqtisodiyot.Abstract
Ushbu maqolada mehmonxona xo‘jaliklarida oziq-ovqat xizmatlarini mahalliy
mahsulotlar asosida ekologik barqarorlik tamoyillariga muvofiq tashkil etish zarurati yoritilgan.
Xalqaro tajriba va O‘zbekiston amaliyoti asosida sohaning hozirgi holati tahlil qilinib, asosiy
muammolar, ularning sabablari va yechim yo‘llari ko‘rsatib o‘tilgan. Mahalliy ishlab chiqaruvchilar
bilan uzviy hamkorlik, chiqindilarni qayta ishlash, barqaror menyular joriy etish bo‘yicha takliflar
ishlab chiqilgan.
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