Technological Innovations in Food Production and Their Impact on Public Health: An Empirical Analysis of Georgian Small and Medium Enterprises
DOI:
https://doi.org/10.52340/healthecosoc.2026.10.02.14Keywords:
Agri 4.0, Digital transformation in the agricultural sector, Triple Bottom Line, The framework of Profit, Planet, and People, Sustainability Index (ISI), Integrated metric for sustainability assessment, Return on Investment (ROI), Food Fortification, Cold Chain Management, Small and Medium Enterprises in the local context, Circular EconomyAbstract
Introduction: Technological innovations in food production are one of the key components of sustainable development, which simultaneously increase product quality, economic benefits, environmental sustainability, and public health. This study aims to evaluate the effectiveness of technological innovations in Georgian small and medium-sized agri-food enterprises (SMEs) by analyzing Return on Investment (ROI) and the Integrated Sustainability Index (ISI). Methodology: The research focuses on 20–30 Georgian companies specializing in dairy, fruit, and vegetable production. Utilizing the Triple Bottom Line (TBL) framework, the study assesses economic, environmental, and social impacts. Data sources include primary interviews, technical indicators, and reports from international organizations such as FAO, WHO, and OECD. Results: Findings indicate that a high Innovation Level (IL) correlates with an 18–22% increase in ROI. The implementation of cold chain and energy-efficient technologies led to an 18% reduction in product loss and a 15–20% decrease in waste. Socially, food fortification enhanced nutritional value and increased consumer trust by 30%. Conclusion: Technological modernization (Agri 4.0) is vital for the competitiveness of the Georgian agri-food sector. Institutional support and the integrated adoption of innovations significantly improve the Sustainability Index (ISI), fostering both economic resilience and public health.
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