1. Družbena odgovornost in trajnostni razvoj v slovenskih bankahLucija Glavič, Žiga Čepar, 2025, professional article Abstract: Članek obravnava izjemno aktualno problematiko trajnostnega razvoja in družbene odgovornosti na primeru bančnega sektorja v Sloveniji. Njegov namen je na primeru raziskave slovenskih bank ugotoviti, katere so tiste bistvene vsebine, ki jih naslavljajo banke, ko govorimo o družbeni odgovornosti in trajnostnem razvoju, ter kakšna so pričakovanja deležnikov in družbe do bank glede teh vsebin, ter ta pričakovanja primerjati z dejanskimi aktivnostmi bank. Da bi dosegli namen raziskave ter odgovorili na postavljeno raziskovalno vprašanje, smo preučili relevantno litera turo, povezano z družbeno odgovornostjo ter s trajnostnim razvojem v slovenskih bankah, opravili analizo letnih poročil 12 slovenskih bank ter v okviru raziskave na podlagi polstrukturiranih intervjujev z devetimi predstavniki deležniških skupin bank pridobili primarne podatke, ki smo jih analizirali s pomočjo metode analize vsebine. Ugotovitve raziskave kažejo na določena razhajanja med odnosom bank in pričakovanji njihovih deležnikov na tem področju ter lahko služijo tudi kot pripomoček pri pripravi trajnostnih poročil in strategij bank v bodoče.
Keywords: trajnostni razvoj, pomen posameznih vsebin, družbena odgovornost, banke, deležniki bank, Slovenija
Published in RUP: 11.03.2026; Views: 247; Downloads: 16
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2. Reducing Food Waste and Boosting Profits through Inventory Management : The Case of Small Slovenian BakeriesŠpela Lipnik, Žiga Čepar, 2025, original scientific article Abstract: This article explores the role of inventory management in reducing food waste and improving economic performance in selected Slovenian bakeries, contributing to a more efficient, environmentally responsible and sustainable economy. Using semi-structured interviews with key bakery personnel and an in-depth analysis of business documentation, our study applies the Economic Order Quantity (EOQ) model and News vendor model to test the following two hypotheses: (H1) improving inventory management at Bakery 1 can reduce total annual procurement costs by more than 15% without causing spoilage or raw material waste, and (H2) minimizing food waste at Bakery 2 may not necessarily align with maximizing profit. The findings confirm that applying these models can enhance production and procurement planning, demonstrating that while cost reductions and waste minimization are achievable, they may not always be fully aligned. The study underscores the importance of strategic inventory management in balancing financial and environmental objectives in small bakeries.
Keywords: EOQ and Newsvendor inventory management models, inventory optimization, food waste minimization, sustainable economy
Published in RUP: 18.12.2025; Views: 501; Downloads: 1
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10. The consequences of the Russo-Ukrainian war on the food supply : final diploma projektDaria Eftimova, 2023, undergraduate thesis Keywords: war, Russia, Ukraine, European union, food prices, market, export, sanctions
Published in RUP: 24.11.2023; Views: 3343; Downloads: 36
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