https://irek.ase.md:443/xmlui/handle/123456789/14 Tue, 04 Aug 2026 16:09:27 GMT 2026-08-04T16:09:27Z https://irek.ase.md:443/xmlui/handle/123456789/5185 Direcții de asigurare a sustenabilității în sectorul turistic Slutu, Rodica; Suslenco, Alina Lucrarea abordează principalele direcții, strategii și măsuri privind asigurarea sustenabilității în sectorul turistic. Obiectivul general al cercetării se rezumă la evidențierea posibilităților de aliniere a sectorului turistic la dimensiunile sustenabilității. În vederea atingerii obiectivului propus, a fost utilizată o metodologie de cercetare complexă, ce include metode precum: analiza, sinteza, inducția, deducția, abducția, abstracția științifică, documentarea, analiza de conținut etc. Ca urmare a studiilor efectuate, se evidențiază faptul că alinierea sectorului turistic la direcțiile de atingere a sustenabilității reprezintă o adevărată provocare, deoarece, de cele mai dese ori, valorificarea potențialului turistic implică efecte negative asupra mediului înconjurător, fapt ce afectează procesul de realizare a obiectivelor de sustenabilitate. CZU: 338.48:502.131.1; JEL: Q01, Q56, Z32. ************************************************************************************************************************************* This paper examines the most important approaches, strategies, and measures aimed at achieving sustainability within the tourism sector. The main objective of the research is to identify opportunities for aligning the tourism sector with principles of sustainability. To achieve the general objective of the research, we focused on a comprehensive research methodology, which includes methods such as: analysis, synthesis, induction, deduction, abduction, scientific abstraction, documentation, content analysis, etc. The findings indicate that aligning the tourism sector with sustainability objectives remains a significant challenge, as the exploitation of tourism potential often generates adverse environmental impacts, thereby impeding the implementation of sustainable development principles. UDC: 338.48:502.131.1; JEL: Q01, Q56, Z32. SLUTU, Rodica și Alina SUSLENCO. Direcții de asigurare a sustenabilității în sectorul turistic = Directions for Ensuring Sustainability in the Tourism Sector. Economica. Online. 2026, nr. 2, pp. 34-47. ISSN 1810-9136. Disponibil: https://doi.org/10.53486/econ.2026.136.34 Mon, 01 Jun 2026 00:00:00 GMT https://irek.ase.md:443/xmlui/handle/123456789/5185 2026-06-01T00:00:00Z https://irek.ase.md:443/xmlui/handle/123456789/5184 Piața produselor fără gluten și oportunitatea lansării lor în Republica Moldova Fedorciucova, Svetlana; Calmas, Valentina; Parfentieva, Liuba Lucrarea analizează piața produselor fără gluten și evaluează oportunitatea lansării pe piața Republicii Moldova a tortului de tip „Napoleon‖, în contextul creșterii cererii pentru alimente destinate persoanelor cu restricții alimentare și consumatorilor orientați spre un stil de viață sănătos. Studiul integrează analiza documentară, evaluarea concurențială, examinarea conformității etichetării produselor și cercetarea de marketing realizată pe un eșantion de 97 respondenți. Rezultatele evidențiază un interes crescut pentru produsele fără gluten, precum și existența unei nișe insuficient valorificate în segmentul deserturilor clasice adaptate. Analiza prețurilor și a ofertei existente confirmă premise favorabile pentru lansarea produsului, sugerând oportunitatea unei poziționări strategice adecvate pe piață. CZU: [339.138+336.1]:[664.683+613.2:664.236](478); JEL: L66, L81, M31, D12, Q18. ************************************************************************************************************************************* The paper analyses the gluten-free products market and assesses the opportunity of introducing the - Napoleon cake on the Moldovan market, in the context of the growing demand for foods intended for people with dietary restrictions, as well as consumers who are increasingly oriented towards a healthy lifestyle. The study integrates documentary analysis, competitive assessment, an examination of compliance with product-labelling requirements, and marketing research conducted on a sample of 97 respondents. The results highlight an increased interest in glutenfree products, as well as the existence of an insufficiently exploited market niche in the segment of adapted traditional desserts. The analysis of prices and the existing offer confirms favourable premises for the introduction of the product, suggesting opportunities for appropriate strategic positioning within the market. UDC: [339.138+336.1]:[664.683+613.2:664.236](478); JEL: L66, L81, M31, D12, Q18. FEDORCIUCOVA, Svetlana; Valentina CALMÂȘ și Liuba PARFENTIEVA. Piața produselor fără gluten și oportunitatea lansării lor în Republica Moldova = The Gluten-free Products Market and Opportunities for their Introduction in the Republic of Moldova. Economica. Online. 2026, nr. 2, pp. 22-33. ISSN 1810-9136. Disponibil: https://doi.org/10.53486/econ.2026.136.22 Mon, 01 Jun 2026 00:00:00 GMT https://irek.ase.md:443/xmlui/handle/123456789/5184 2026-06-01T00:00:00Z https://irek.ase.md:443/xmlui/handle/123456789/4905 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 Thu, 01 Jan 2026 00:00:00 GMT https://irek.ase.md:443/xmlui/handle/123456789/4905 2026-01-01T00:00:00Z https://irek.ase.md:443/xmlui/handle/123456789/4902 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 Thu, 01 Jan 2026 00:00:00 GMT https://irek.ase.md:443/xmlui/handle/123456789/4902 2026-01-01T00:00:00Z