https://irek.ase.md:443/xmlui/handle/123456789/14 2026-05-31T08:20:26Z 2026-05-31T08:20:26Z Stoian, Eugeniu Perciun, Rodica https://irek.ase.md:443/xmlui/handle/123456789/4905 2026-05-21T08:41:30Z 2026-01-01T00:00:00Z

The Phenomenon of Greenwashing and its Impact on the Perception and Reality of Food Safety Stoian, Eugeniu; Perciun, Rodica Greenwashing is the practice of making false or exaggerated claims about a product, service, or company to make it appear more environmentally friendly than it actually is. The term "greenwashing" comes from combining the words "green" (associated with environmentalism) and "whitewashing" (which means to cover up or hide something negative). The first clear examples of greenwashing appeared in the 1960s in the US. One example is the campaign by a hotel chain which, under the pretext of protecting the environment by saving water, asked guests to reuse their towels. In reality, the aim was to reduce laundry costs. In the 1980s, the term "greenwashing" entered public and media usage for good. Green markets, logos, and packaging are widespread. Many experts point out that these may just be a marketing ploy, suggesting that what is "green" is automatically "natural." However, not all companies that use such symbols can be accused of greenwashing. The main problem is the difficulty consumers have in distinguishing between a manufacturer with genuine sustainability practices and one that only pretends to comply with them. A study conducted in the Netherlands shows that the price of sustainable products is, on average, 75–85% higher than that of similar products without certification, which amplifies consumer scepticism and suspicion. To avoid confusion and protect consumers, there are a number of safety standards and certifications in the food sector, including: ISO 22000:2018 – applicable to all companies in the food sector, from production and distribution to storage and serving; ISO 9001:2015 – focused on organizational process management and customer satisfaction; SQF Standard – focused on product quality and food safety. The certifications obtained by organizations demonstrate that their products comply with the international standards required in the field. There are two bodies in the Republic of Moldova that inspect and certify agricultural products as organic: Certificat-Eco LLC and Control Union Dnjestr LLC. The list of certified farmers can be found on the website of the Ministry of Agriculture and Food Industry. However, holding an ecological certificate does not yet give Moldovan producers the right to apply a special ecological label on their packaging. This possibility will be regulated by a law that is due to come into force in April. Currently, only imported products on store shelves in the Republic of Moldova have organic labels. JEL: M14, M31, Q18, D18, Q56 STOIAN, Eugeniu and Rodica PERCIUN. The Phenomenon of Greenwashing and its Impact on the Perception and Reality of Food Safety. Online. In: Proceedings of the 29th International Scientific Conference Competitiveness and Innovation in the Knowledge Economy, Chișinău, Moldova, September 26-27, 2025. București: Editura ASE, 2026, pp. 110-117. ISSN 3100-5527. Disponibil: https://doi.org/10.24818/cike2025.13

2026-01-01T00:00:00Z Tabunscic, Olga Lazur, Victoria https://irek.ase.md:443/xmlui/handle/123456789/4902 2026-05-21T08:36:12Z 2026-01-01T00:00:00Z

Making a Gluten and Sugar-Free Dessert Tabunscic, Olga; Lazur, Victoria In recent years, there has been a significant increase in consumer demand for healthier food products, which has encouraged research and innovation in the field of sugar- and gluten-free alternatives. Responding to this trend, the present study focuses on the elaboration of a lemon tart that excludes both gluten and refined sugar, while maintaining the sensory and nutritional qualities expected from a traditional dessert. The formulation of the tart dough and filling was based on carefully selected ingredients, including almond flour, rice flour, erythritol, stevia, eggs, and butter. These components were chosen not only for their functional properties, but also for their ability to ensure an optimal balance between taste, texture, and nutritional value. Almond and rice flours contributed to a gluten-free structure with desirable consistency, while erythritol and stevia provided natural sweetness without raising caloric content. To evaluate the quality of the developed product, a comparative sensory analysis was carried out in relation to a classic lemon tart. A structured questionnaire was administered to 10 participants, who assessed key parameters such as appearance, texture, taste, flavor, and overall acceptability. The analysis revealed that the sugar- and gluten-free tart achieved a reduced energy value and obtained higher scores in most sensory categories, particularly in terms of freshness of flavor and pleasant aftertaste. The findings demonstrate that it is possible to create a confectionery product that aligns with modern nutritional requirements without compromising sensory appeal. This dessert has the potential to become a viable healthy alternative in professional confectionery practices. JEL: Q18, I12, L66, O13, D12 TABUNSCIC, Olga and Victoria LAZUR. Making a Gluten and Sugar-Free Dessert. Online. In: Proceedings of the 29th International Scientific Conference Competitiveness and Innovation in the Knowledge Economy, Chișinău, Moldova, September 26-27, 2025. București: Editura ASE, 2026, pp. 106-109. ISSN 3100-5527. Disponibil: https://doi.org/10.24818/cike2025.12

2026-01-01T00:00:00Z Stănilă, Manuel-Victoraș Burlacu, Sorin Bokor, Edita Profiroiu, Constantin Marius https://irek.ase.md:443/xmlui/handle/123456789/4899 2026-05-21T08:29:52Z 2026-01-01T00:00:00Z

Beyond the Private Sector: A Bibliometric Analysis of Corporate Governance in Public Services Stănilă, Manuel-Victoraș; Burlacu, Sorin; Bokor, Edita; Profiroiu, Constantin Marius The study focuses on the theoretical framework and dynamic evolution of corporate governance in the public sector and offers a comprehensive analysis of corporate governance. The main objective of the research was to systematically review the main governance theories applied to public services to clarify the developments in concepts and identify emerging trends. Using VOSviewer software, bibliometric methods have been used. Data from the Web of Science Core Collection was collected and strict filters were used to narrow the initial set to 196 relevant publications over the past two years. The analysis included co-citation, keyword co-occurrence, network analysis, and mapping influential works, dominant themes, and research relationships. The results show a clear shift from the traditional efficiency-oriented model to a more holistic approach to governance paradigms. Although agency theory has an impact, it is now supplemented by stakeholder theory and management theory that emphasize ethical leadership and social responsibility. The study found that academic contributions are concentrated in the United States, the United Kingdom and Germany, although emerging contributions from Latin America and other regions show growing diversification. A key discovery is the increasing relevance of sustainability and social responsibility in the research on the governance of the public sector. JEL: G34, H83, M14, L38 STĂNILĂ, Manuel-Victoraș; Sorin BURLACU; Edita BOKOR and Constantin Marius PROFIROIU. Beyond the Private Sector: A Bibliometric Analysis of Corporate Governance in Public Services. Online. In: Proceedings of the 29th International Scientific Conference Competitiveness and Innovation in the Knowledge Economy, Chișinău, Moldova, September 26-27, 2025. București: Editura ASE, 2026, pp. 94-105. ISSN 3100-5527. Disponibil: https://doi.org/10.24818/cike2025.11

2026-01-01T00:00:00Z Popovici, Angela https://irek.ase.md:443/xmlui/handle/123456789/4897 2026-05-21T08:21:06Z 2026-01-01T00:00:00Z

Mentoring as a Tool for Career Development in Public Administration Popovici, Angela This paper investigates the role and potential of the mentoring program in making public service more attractive and strengthening human resources within public administration. The study begins from the premise that public institutions need to adapt to a continuously changing professional context, with increasing demands regarding employees' skills, efficiency, and innovation capacity. The object of the research is mentoring, namely the structured support process based on knowledge, experience, and best practices transferred between experienced professionals and those at the beginning of their careers or in professional development. The analysis draws on both specialized studies and comparative data of best practices applied in various European public administrations. The methodology included a review of the specialized literature, the analysis of institutional documents, and-as far as possible-the consultation of practical experiences reported by administrations that have implemented mentoring programs. The results of the research testify that mentoring is actually a critical tool for career development in public administration, offering continuous training, fast integration, and professional promotion to the staff, while this tool also proves to be fundamental for the staff's retention, diversification of profiles, reduction of gender or opportunities disparities. Such conclusions highlight that mentoring not only serves as an individual support mechanism but also as an institutional strategy to strengthen human resources and enhance an organizational culture based on collaboration and mutual learning. Accordingly, the development and consolidation of mentoring programs within public administration emerge as a priority direction in modernizing and professionalizing public service. JEL: J24 POPOVICI, Angela. Mentoring as a Tool for Career Development in Public Administration. Online. In: Proceedings of the 29th International Scientific Conference Competitiveness and Innovation in the Knowledge Economy, Chișinău, Moldova, September 26-27, 2025. București: Editura ASE, 2026, pp. 88-93. ISSN 3100-5527. Disponibil: https://doi.org/10.24818/cike2025.10

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