Сучасний стан мережі об’єктів харчування у м. Києві

Abstract

За результатами проведеного в 2019 році ґрунтовного натурного обстеження у статті викладено аналіз сучасного стану мережі об’єктів харчування в житловій забудові міста Києва, сформованої у другій половині ХХ ст.; визначено основні типи об’єктів харчування; встановлено спільні та відмінні риси у розташуванні зазначених об’єктів у житлових районах, де проводилось дослідження. Проведене дослідження сприятиме вирішенню питань створення теоретичної моделі розміщення об’єктів харчування в сучасній житловій забудові.

According to the results of the substantial on-site inspection in 2019, this article shows the analysis of the current status of the network of food facilities in the uptown of Kyiv established in the latter half of the 20th century. Residential areas of Obolon, Pozniaky and Rusanivka have been developed in accordance with almost the same building regulations and have the highest density of population in Kyiv. Considering this fact, exactly these residential areas have been chosen for study. The author of this article were established the establishment of new (considering the time when residential areas were established) types of food facilities, their number, accommodation ratio and tendencies, has defined commons and differences in the accommodation of food facilities in different studied residential areas of Kyiv. In order to study the existing network of public catering facilities, we have considered food facilities forming it at the uptown level in the microdistrict as the nearest food facilities to buildings. The active types of facilities have been studied in each district. All facilities can be divided into two functional groups — by use of food facilities and by time of the food consumption: “fast food” and “leisure food”. During our study we have counted up the number of food sales facilities (food stores, supermarkets, kiosks etc.) which enabled us to specify the modern ratio between food sales facilities and out-of-door food facilities in studied areas. The analysis of the existing network of food facilities in residential areas built up in the latter half of the 20th century has shown dramatic changes in the development of this network in all studied residential areas of Kyiv. This article confirms that in residential areas habitants prefer to eat more at home than in public catering facilities. However, the ratio shows us the tendency that corresponds to the world practice of the food consumption outdoors, reduction in time required for home-based food preparation, although not in such a broad volume.