Actual problems of innovative economy and law

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Organic production and greening of technological processes in food safety management of dairy producers

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УДК: 637.11:[631.147:502.131.1]:005.334

DOI: https://doi.org/10.36887/2524-0455-2025-3-32

Voloshchuk Maksym,
Candidate of Agricultural Sciences, Doctoral Student,
Livestock Farming Institute of National Academy of Agrarian Sciences of Ukraine,
https://orcid.org/0009-0004-5605-9826

The article examines the transformation of the global food system at the beginning of 2025, focusing on the nexus between food safety and environmental sustainability within the Ukrainian dairy sector. The study highlights the transition of organic dairy production from a niche market to a comprehensive ecological model driven by the European Green Deal and the “Farm to Fork” strategy. The author analyzes the legislative milestones of 2024, specifically the mandatory state labeling for organic products and the introduction of Bill No. 13204, which simplifies certification for small-scale farmers through group models. The research substantiates the “greening” of technological processes as a strategic necessity rather than a voluntary initiative. Key technological vectors analyzed include the integration of industrial heat pumps for pasteurization decarbonization, membrane water purification (reverse osmosis) for closed-loop CIP stations, and the use of methane-reducing feed additives (such as 3-NOP). The study proves that these measures not only reduce the environmental footprint but also serve as preventive controls within safety management systems by stabilizing energy supply and minimizing microbiological risks. A core scientific contribution of the paper is the conceptualization of “Organic Critical Control Points” (OCCPs), which complement traditional HACCP protocols by ensuring organic integrity alongside biological and chemical safety. The empirical part provides a comparative analysis of the Ukrainian dairy market (2023–2025), showing a 14% increase in export revenue despite military challenges. The findings conclude that the competitiveness of Ukrainian organic milk in the EU market depends on institutional quality and digital traceability to the extent of 80%. The article emphasizes that the greening of production cycles is the foundation of a modern safety management system, enabling producers to navigate the global “green transition” effectively.

Keywords: organic dairy production, greening of technologies, HACCP, ISO 22000, food safety, Farm to Fork, OCCP, decarbonization, methane emissions, Ukraine’s agrifood sector.

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The article was received 05.05.2025

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Voloshchuk M. 05.05.2025. Organic production and greening of technological processes in food safety management of dairy producers. Actual problems of innovative economy and law. 2025. №3. 143-147 pp. https://doi.org/10.36887/2524-0455-2025-3-32

Quote article, MLA style

Voloshchuk M. Organic production and greening of technological processes in food safety management of dairy producers. Actual problems of innovative economy and law. 05.05.2025. https://doi.org/10.36887/2524-0455-2025-3-32