Food Culture in Russia: Socio-Philosophical Content

Abstract

Introduction. The purpose of this study is to analyze the impact of the state of food culture in the Russian Federation on the quality of life of people and assess its transformations (food supply and public catering) in modern conditions. Materials and Methods. The study used structural-functional and program-targeted approaches, methods of analysis, synthesis, generalizations and axiology, as well as historical-retrospective, historical-genetic and hermeneutical methods for studying problematic issues of modern food culture in the Russian federation. Results. Various theoretical and methodological approaches to the formulation and solution of issues of the development of food culture in Russian science are identified and characterized. An assessment of the real state of the food problem in the country is given. The principles of the culture of public catering of the population are revealed. The position is substantiated that against the background of the achievement of the main quantitative indicators in solving the problem of food security of the Russian Federation, the task of guaranteeing the necessary quality of food and creating a reliable system of food supply for citizens has become on the agenda. To do this, it is proposed to eliminate the legislative conflict related to the fact that the provisions of the Federal Law “On the Quality and Safety of Food Products” dated March 01, 2020 do not directly apply to relations arising between suppliers of food products and organizations providing public catering services. A proposal has been formulated on the advisability of developing and adopting a special Federal Law “On the organization of catering for the population in the Russian Federation”. Discussion and Conclusion. On the basis of different scientific concepts (A. A. Kaufman, A. F. Fortunatov, A. V. Chayanov, M. F. Shcherbina, A. A. Chuprov, etc.), the authors have determined the models of food culture that have developed in modern conditions, and formulated the principles of organizing effective food supply.