Elizabeth Keshchian is a graduate of Northeastern University, Boston, MA. She is a Master of Science in Business Analytics and a Project Management. Her mathematical aptitude and ability to absorb large amounts of information allow Elizabeth Keshchian to be a highly skilled professional in the market.
Elizabeth Keshchian is interested in various social topics that involve business processes, but she considers issues related to responsible food consumption and food waste management particularly important.
Good packaging can help
The common thread in these topics, according to Elizabeth Keshchian, is proper packaging. On one hand, it helps preserve products and keep them fresh for an extended period of time. On the other hand, it contributes to environmental conservation.
Furthermore, Elizabeth Keshchian is convinced that consuming food without harmful preservatives and additives significantly improves people’s health. This, too, depends largely on packaging and the storage conditions of products. For example, Elizabeth Keshchian believes that carbonated beverages and beer should only be packaged in aluminum cans. Unlike plastic, aluminum can be recycled multiple times and is less harmful to the environment.
For vegetables, fruits, and ready-to-eat food, Elizabeth Keshchian recommends establishing the production of innovative packaging that prevents condensation, which significantly reduces their shelf life.
Organic products for health
In addition, Elizabeth Keshchian actively advocates for the consumption of organic meat and functional food products enriched with vitamins and minerals. According to the business analyst, this brings significant benefits in multiple areas, including people’s health, the food industry, the country’s economy, and private entrepreneurship, especially farming.
Elizabeth Keshchian’s professional interest in the food industry is not coincidental. Her parents are medical professionals and own a restaurant. Therefore, from an early age, Elizabeth Keshchian learned that food should be tasty, beautiful, and healthy. And such food can only be made from organic ingredients. That’s why the expert insists on the benefits of organic products and applauds those who promote healthy eating on social media.
In general, with the advent of social media, culinary arts have advanced significantly, according to Elizabeth Keshchian. “Social media is like a bakery where people come to have coffee and spend time together. Here, they can showcase their own menus using stunning visual effects and create a positive image of what they eat,” says the expert.
Social media is the door to healthy eating
Additionally, social media allows people from around the world to quickly exchange various recipes, cook delicious dishes based on them, and add their own nuances. “This is how new styles and trends in culinary arts emerge, stimulating people’s desire to understand the ingredients,” claims Elizabeth Keshchian.
“The enthusiasm for organic products and the desire to save the planet from food waste is commendable. I welcome companies that produce reusable packaging. I support the industry focused on livestock development and the cultivation of organic vegetables and fruits. As a professional, I am absolutely convinced of the need for prompt solutions in all areas of the food industry, from production and packaging to responsible consumption of organic food. I believe it is essential to leverage technological progress, social media, governmental structures, and private businesses to halt the critical growth of food waste and teach people to consciously and respectfully approach what they eat. I am confident that everyone will benefit from these actions—the planet and humanity,” says Elizabeth Keshchian.
