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Corporate Social Responsibility in Food Manufacturing Companies - Environmental Dimensions

Author

Listed:
  • Ľudmila Nagyová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

  • Mária Holienčinová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

  • Ingrida Košičiarová

    (Department of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

  • Tomáš Holota

    (Department of Quality and Engineering Technologies, Faculty of Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic)

Abstract

The degree of a company's acceptance and integration of the CSR concept is directly reflected in the fundamental principles of the company. Through the environmental sustainability, a company can make a positive contribution to the society and the natural environment. Competitive and cost pressures are the key drivers of sustainable development in the industry. Today, many international food and drink companies are delivering excellent achievements. The present paper tries to highlight how much are food manufacturing companies committed to caring for the environment as a main component of their CSR strategy. In order to fulfil the defined objectives of the paper, the primary and secondary sources of information were collected and used, as well as there was used the method of interview, using a questionnaire (total number of respondents was 100 food manufacturing companies). In our research the highest percentage of large, SMC and micro companies indicated the reduction of negative operational impacts as the most important commitment of companies in relation to environment. Most large companies invest to installing pollution reducing technology to improve environmental quality (67%) and utilizing more environmentally friendly raw materials (51%). These areas indicated the highest percentage as well as for SMC. In the case of large companies there are more visible movements in environmental practices than in micro and small-medium companies.

Suggested Citation

  • Ľudmila Nagyová & Mária Holienčinová & Ingrida Košičiarová & Tomáš Holota, 2016. "Corporate Social Responsibility in Food Manufacturing Companies - Environmental Dimensions," Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Mendel University Press, vol. 64(3), pages 1037-1043.
    • Handle: RePEc:mup:actaun:actaun_2016064031037
    DOI: 10.11118/actaun201664031037
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    References listed on IDEAS

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    1. David P. Baron, 2001. "Private Politics, Corporate Social Responsibility, and Integrated Strategy," Journal of Economics & Management Strategy, Wiley Blackwell, vol. 10(1), pages 7-45, March.
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    Cited by:

    1. Ľubica Kubicová & Zdenka Kádeková & Natália Turčeková & Peter Bielik, 2019. "Consumption of food in relation to income and saturation limit of Slovak households," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 65(12), pages 560-568.

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