The theoretical positions concerning the systematization of capitalization forms depending on the mechanism of building up are researched; types of capitalization by subjects, objects, forms of manifestation, instruments; forms of investment by sources of environmental capitalization and their main features are highlighted. Quantitative and qualitative signs of indicators of environmental capitalization are systematized according to the following forms of capitalization: market capitalization, financial, non-material, marketing, corporative, fictitious. Improved systematization of the functional features of the food industry, which affects the content of the ecological capitalization of food enterprises, which include: significant export potential; significant amount of fixed capital investment, aimed at maintaining operating capacities; narrowed possibilities of searching for the latest market-oriented innovations; lack of financial resources and insufficient diversification of sources of financing of the industry; active lending industry; transformation of depreciation into the most important renovating resource. The algorithm of action of ecologically oriented enterprise of food industry for effective implementation of economic activity and implementation of ecological capitalization is established.
The system of measures for prevention of contamination by bakery enterprises of the environment is defined, which, in contrast to the existing one, includes a complex of measures for prevention of soil and sewage pollution, wastewater treatment by classification and activities groups; and a complex system of methods and methods for soil clearing (physical: electrochemical, electrokinetic, chemical - washing method, biological methods: phytoextraction, phytothermation), the atmosphere (mechanical, physical, chemical, physical and chemical methods), sewage (mechanical, biological, physical -chemical methods) from contamination of bakery enterprises.
The systematization of causes and consequences of the attraction of food additives and enhancers to review the peculiarities of the operation of the bakery industry, which cause the necessity of using nutritional additives and enhancers, is substantiated, which, in their turn, solves a number of tasks aimed at improving the efficient functioning of the bakery industry. It is proposed to systematize measures on the effective use of eco-technologies through the introduction of specialized eco-production programs in the bakery enterprises, which includes such measures for the application of eco-technologies in baking enterprises: development of the system of ecological management of the enterprise, establishment of correspondence between energy costs and total production, development of optimal operating modes of baking ovens, narrowing the tolerance interval for defective products, project Reference production of bread with all the possible impacts on the environment. The essence of a number of goals of the ecologically oriented enterprise of the bakery industry in the market is determined depending on the stage of the life cycle of the bakery: development, production of raw materials, production of bakery products, packaging, distribution, exchange, consumption, recycling and utilization. The research of the experience of foreign "green companies" concerning the attraction of environmental innovations was conducted. It is proposed to systematize the tools of attracting financial resources to green projects in Ukraine, which includes the following possible measures: lending to the Ukrainian bank, involvement of EPC-contractors, formation of energy co-operatives, obtaining «green bonds», investing in International Financial Institutions (IFI) in obtaining grants from international donors, credit agencies.
