Diseño de un modelo de negocio sostenible para reducir el desperdicio de alimentos en restaurantes de Guayaquil.

Abstract

Each year, 1.3 billion tons of food are wasted globally. In Ecuador, 2/3 of the food that is wasted comes from family homes and restaurants. Food waste per capita is 72 Kg a year, all the while around 41% of homes in Ecuador has difficulty getting food every day. On this project, a sustainable business model is posed to reduce food waste from restaurants in the canton of Guayaquil. The model is based on a platform presented as a mobile app and a website, both free, in which customers will be able to make a reservation for a surprise meal, which would include random ingredients from the ones used by each restaurant. The customer is responsible for their own transportation to pick up their order within a given time limit, and to pay for it directly to the restaurant they placed their order from, making No Lo Tires an intermediary in the transaction. The model benefits solely from the revenue obtained from the sales of publicity space within the platform. The investigation allowed for a confirmation that restaurants don’t practice an appropriate management of their perfectly usable organic residues, and that they would be willing to classify their residues for them to be promptly sold to the final consumers. The feasibility study demonstrated that the model is viable, with its results of a 31% IRR and a $997 NPV, obtained from the projected cash flow for the next 5 periods.