Using Public-Private Partnership Tools to Reduce the Negative Environmental Impact of Meat Processing Plants

Saratov State Agrarian University named after N.I. Vavilov, Saratov, 410012, Russia, 1 Teatralnaya pl.

^* Corresponding author: nir@sgau.ru

Abstract

The issues of reducing the negative environmental impact of meat processing enterprises on the environment are considered. Various types of pollution are analyzed, and the most dangerous sources of pollution are identified. On the basis of the studied references, it is concluded that the solution of the problems of environmental pollution by meat processing enterprises is possible only if economic conditions are created that make environmental projects in the studied sphere of production profitable from an economic point of view. Introduction of modern technologies for processing of raw meat requires significant costs and motivation of all participants associated with production of meat products. In order to solve the problems listed above, it is offered to use tools of public-private partnership in the meat industry in implementation of environmental projects. Particular emphasis is placed on encouraging private investors from the state to reduce the environmental burden on the environment on the basis of various preferential programs and subsidies. The offered instruments of public-private partnership made it possible to achieve an optimal combination between the environmental and economic interests of all participants in the environmental protection process. It is offered to use various forms, such as concession, delegation of management, concession, and etc. as instruments of public-private partnership. It is noted that use of public-private partnerships in projects for environmental protection in the meat processing industry will minimize environmental risks, as well as reduce risks for investors. Use of public-private partnerships will also allow attracting additional sources of financing, ensuring information accessibility of production technologies and motivating meat processors to introduce resource-saving production technologies, which will ultimately affect environmental well-being.