Diseño de una propuesta de sostenibilidad y posicionamiento verde para el emprendimiento “Delicias de Arcabuco”, basada en modelos gerenciales para la optimización de recursos.

Abstract

This research study proposes a sustainability and green positioning strategy for the “Delicias Arcabuco” business, located in Arcabuco, Boyacá, which specializes in the artisanal production of dairy products and corn-based goods. It is identified that the central problem lies in the lack of a comprehensive managerial approach that integrates environmental sustainability with strategic management, as evidenced by the inefficient handling of whey and the non-standardized use of water and energy. The methodology employed was a mixed approach with a descriptive-propositional scope, utilizing tools such as PESTEL, MPC, SWOT, and the PDCA cycle for organizational diagnosis. The results reveal that Delicias Arcabuco operates in an intuitive and reactive manner, with an informal structure that limits operational and environmental efficiency. As a solution, the integration of strategic planning and total quality management models is proposed, supported by tools such as the Balanced Scorecard and the Ishikawa diagram. The proposal concludes that the implementation of these strategies, together with the adoption of low-cost technologies, allows for the optimization of resources, the mitigation of environmental impact, and the consolidation of a competitive advantage based on rural identity and sustainable responsibility.