Modelo conceptual para la implementación de prácticas de economía circular en la cadena de suministro farm to fork

Correa Montaño, Natalia Lucia

dc.contributor.advisor	Prieto Sandoval, Julieth Vanessa
dc.contributor.advisor	Vega Mejía, Carlos Alberto
dc.contributor.author	Correa Montaño, Natalia Lucia
dc.date.accessioned	2021-06-01T14:08:43Z
dc.date.available	2021-06-01T14:08:43Z
dc.date.issued	2021-04-09
dc.identifier.uri	http://hdl.handle.net/10818/47653
dc.description	79 páginas	es_CO
dc.description.abstract	Una de las prioridades de las Naciones Unidas enmarcadas en los objetivos de desarrollo sostenible (ODS) a 2030, es el cuidado medio ambiente. En este sentido, se han planteado estrategias y modelos económicos que permiten articular el beneficio económico y social con el medio ambiente, contribuyendo así al alcance de los ODS. Una de las estrategias que se destaca es la Economía Circular (EC), también definida como un modelo económico alternativo que por medio de diferentes prácticas de producción y consumo sostenible que cierren los ciclos de materiales y energía para alcanzar el equilibrio entre los campos financieros, ambientales y operacionales. La EC se ha venido implementando en diferentes sectores, por ejemplo, en el sector agroindustrial y de restauración, los alimentos representan recursos que pueden ser aprovechados de maneras más eficientes, y el reaprovechamiento de residuos orgánicos puede ofrecer grandes beneficios al volver a ciclos biológicos en forma de abono y energía. Este estudio analiza la cadena de suministro (CS) de los establecimientos gastronómicos, con el fin de plantear una caracterización y prácticas posibles que faciliten la implementación de la económica circular e incrementen la competitividad del sector.	es_CO
dc.description.abstract	One of the United Nations' priorities is caring for the environment. This is framed in the sustainable development goals (SDG) to 2030. Strategies and economic models have been proposed to articulate the economic and social benefit of the environment, thus contributing to the achievement of SDGs. One of the strategies that stand out is Circular Economy (CE), also defined as an alternative economic model that works through different production practices and sustainable consumption, allowing us to close the cycles of materials and energy to balance the financial, environmental, and operational fields. CE has been implemented in different sectors. For example, in the agro-industrial and catering sectors, food represents resources used in more efficient ways. The reuse of organic waste can offer great benefits by going back to biological cycles in the shape of compost and energy. This study analyzes the supply chain (SC) of gastronomic establishments to propose a characterization and practices that facilitate the implementation of the Circular economy model to increase the competitiveness of the sector.	en
dc.format	application/pdf	es_CO
dc.language.iso	spa	es_CO
dc.publisher	Universidad de La Sabana	es_CO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	*
dc.subject.other	Economía circular	spa
dc.title	Modelo conceptual para la implementación de prácticas de economía circular en la cadena de suministro farm to fork	es_CO
dc.type	masterThesis	es_CO
dc.identifier.local	281684
dc.identifier.local	TE11272
dc.type.hasVersion	publishedVersion	es_CO
dc.rights.accessRights	openAccess	es_CO
dc.subject.armarc	Desarrollo sostenible	spa
dc.subject.armarc	Cadena de suministro	spa
dc.subject.armarc	Medio ambiente	spa
dc.subject.armarc	Administración financiera
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thesis.degree.discipline	Escuela Internacional de Ciencias Económicas y Administrativas	es_CO
thesis.degree.level	Maestría en Gerencia de Operaciones	es_CO
thesis.degree.name	Magíster en Gerencia de Operaciones	es_CO