IMPLEMENTATION OF THE «LOCAL FOOD» CONCEPT IN THE MENUS OF RESTAURANT ESTABLISHMENTS OF UKRAINE

The paper presents a study on the implementation of the concept of «lokal food» in the restaurants of Ukraine. The use of beetroot (fresh beetroot) for making pizza and apple for making a mayonnaise-type sauce with an apple was suggested. Recipes of developed dishes are given in the work. The organoleptic indicators of finished products are determined.