El presente trabajo de investigación evalúa la viabilidad de ejecutar un modelo de negocio basado en la oferta de cremoladas saludables, con pulpa de fruta, 50% menos azúcar y elaboradas con agua osmotizada en Lima Metropolitana. El proyecto de negocio denominado Frutti787 nace con el objetivo de satisfacer una creciente demanda de productos saludables, es decir, es un postre frío para todas aquellas personas que desean o llevan un estilo de vida y alimentación saludable pero que también buscan que el producto sea de buen sabor. Con el fin de confirmar la viabilidad del negocio se llevaron a cabo diversos experimentos para validar el concepto del proyecto, acompañado de diversas entrevistas a especialistas en el rubro y personas dentro del rubro de clientes potenciales. Asimismo, se creó un plan estratégico para diversas áreas claves de la empresa en donde se expone el análisis, acciones programadas por periodos y estrategias que aseguren el crecimiento constante del negocio. A continuación, se expondrá todo el análisis realizado durante meses para asegurar que la idea de negocio al ser ejecutada a cabalidad con toda la inversión que amerita sea un negocio viable, escalable y que asegure la rentabilidad para sus inversionistas. / This research work assesses the viability of executing a business model based one the supply of healthy cremoladas, with fruit pulp, 50% less sugar and made with osmotic water in Lima Metropolitana. The business project called Frutti787 was created with the objective of satisfying a growing demand for healthy products, which means that it is a cold dessert for all those who want or lead a healthy lifestyle and diet but who also want the producto to be of good taste. In order to confirm the viability of the business, some experiments were carried out to validate the project concept, accompanied by interviews with specialists in the industry and people who could be potential customers. Likewise, a strategic plan was created for some key areas of the company where the analysis, actions scheduled for periods and strategies that ensure the constant growth of the business are exposed. Next, all the analysis carried out during months will be exposed to ensure that the business idea , when completely executed with all the investment it deserves, is a viable, scalable business that ensures profitability for its investors. / Trabajo de investigación

El trabajo de investigación se basa principalmente en el desarrollo de la marca Wayu, la cual consiste en la producción y comercialización vía online y en tiendas especializadas de granola de cereales andinos con fruta liofilizada. Esto en respuesta a la problemática de no encontrar un snack saludable que brinde las energías necesarias para realizar sus actividades diarias a nuestro público objetivo, el cual está compuesto por hombres y mujeres entre 18 y 35 años de Lima Metropolitana de los niveles socioeconómicos A y B que llevan un estilo de vida saludable. Para ello, el trabajo busca solucionar la problemática de nuestros consumidores mientras que consideramos una cuota de responsabilidad social al trabajar de cerca con las comunidades andinas de la zona Puerto Inca de Huancayo. Los experimentos realizados nos permitieron validar la intención de los consumidores finales mediante sus comentarios en las publicaciones de redes sociales y mensajes directos, asimismo, se validó el interés por parte de las tiendas especializadas de contar con nuestro producto como parte de su catálogo de bienes ofrecido al público objetivo que apuntamos. La estructura del trabajo se divide inicialmente en la descripción de la problemática a solucionar y el respectivo diseño del modelo del negocio. Todas las fases del trabajo llegan a un punto en común: justificar la viabilidad del negocio. Por último, se quiere demostrar si la inversión del proyecto puede ser recuperada en el tiempo trazado.

Food waste is a major issue from various perspectives. During the process from harvest to the end consumer, almost one-third of food produced is wasted. It is not just the wasted food during the process that is concerning, there are issues in sustainability related to food waste that need to be considered. Moreover, there has been little attention to the issue of food waste in the downstream part of the supply chain and how specific behaviours affect the issue of wasting food.This thesis explores the food waste of fresh fruits and vegetables from a consumer´s perspective. To specify, the purpose of the study is to investigate the drivers of the disposal pattern of fresh fruit and vegetables, with an emphasis on the behaviour of "Generation Y" (born 1980 – 1995). Therefore, a revised model of the Theory of Planned Behaviour is applied. Also, to understand the behaviour of "Generation Y" regarding disposal, it is expected to identify impacts on the supply chain.A deductive approach is applied to this thesis. The qualitative study was conducted with open-ended survey questions to supplement the results with the answers of the respondents. The empirical data is collected from consumers within the “Generation Y” who usually purchase their fresh fruits and vegetables for their respective households. The data was analysed using the coding analysis which involves summarization and categorization of data.The results of the research reveal that external attitudinal factors such as price and marketing perception, storage habits, and quality consciousness and internal attitudinal factors such as sustainable environmental awareness, health consciousness, and subjective norms influence the respondents’ disposal behaviour. Moreover, the sustainable attitude of “Generation Y’’ leads to most of the consumers’ waste reduction, and highly influences the supply chain.

Este modelo de negocio se realizó con el fin de complementar un estilo de vida saludable a través de un producto 100% natural, el cual aporta diversos nutrientes y es beneficioso para la salud del consumidor. Uno de los principales problemas que se identificaron en el estudio realizado es la falta de tiempo de las personas para preparar sus propias bebidas, ya sea por trabajo, estudio u otros temas. Esto les conlleva a buscar jugos naturales que sean acorde a sus necesidades, como es el mantener un estilo de vida saludable con un producto que sea beneficioso para su salud. Es por ello, que surge la idea de Nutri Juice, el cual es un jugo 100% natural sin preservantes ni azucares añadidos, está hechos a base de Camu Camu, Aguaje, Acaí y stevia. La presentación de nuestro producto es un envase de vidrio de 300 ml. transparente, con etiquetas donde se podrá visualizar los beneficios que está aportando la fruta que se está consumiendo. Asimismo, en la etiqueta incluirá datos curiosos relacionados a la salud. Nos dirigimos a un sector socioeconómico A y B enfocado en la edad de los millennials 22 a 40 años, ubicados en los distritos más representativos de Lima. Se estima abarcar inicialmente el 7% del mercado objetivo, con un crecimiento del 25% anual en cada año. Para ejecutar el proyecto se necesita una inversión inicial de 32,904, el cual será un 80% de financiamiento de los accionistas y un 20% de financiamiento de terceros. / This business model was carried out in order to complement a healthy lifestyle through a 100% natural product, which provides various nutrients and is beneficial for the consumer's health. One of the main problems that were identified in the study carried out is the lack of time for people to prepare their own drinks, whether for work, study or other issues. This leads them to look for natural juices that are according to their needs, such as maintaining a healthy lifestyle with a product that is beneficial to their health. That is why the idea of ​​Nutri Juice arose, which is a 100% natural juice without preservatives or added sugars, it is made from Camu Camu, Aguaje, Acaí and stevia. The presentation of our product is a 300 ml glass container. transparent, with labels where you can see the benefits that the fruit is being consumed. Also, the label includes curious facts related to health. We target a socioeconomic sector A and B focused on the age of millennials 22 to 40 years old, located in the most representative districts of Lima. It is estimated to initially cover 7% of the target market, with an annual growth of 25% each year. To execute the project, an initial investment of 32,904 is needed, which will be 80% financing from shareholders and 20% financing from third parties. / Trabajo de investigación

Artea, es una empresa productora de infusiones de Té, hechos por frutos secos oriundos de la costa, sierra y selva peruana para su comercialización en la ciudad de Lima. En el modelo de negocio presentado por el equipo de trabajo, brindamos la información del estudio realizado el cual muestra un nicho de mercado en desarrollo y a su vez potencial por el nuevo comportamiento del consumidor en adquirir bebidas saludables y naturales. Los productos actualmente ofertados en el mercado tienen como característica principal su sabor y aroma. Además, son productos importados con esencias oriundas de diversos países. Por ello, Artea marca un valor agregado diferenciado añadiendo esencias con valores nutritivos que solo se encuentran en el Perú. El Camú Camú, es uno de los productos exclusivos de este País, de la zona de la selva. Es reconocida por ser el fruto de mayor concentración de Vitamina “C”, superando incluso en 5 veces al Limón. Otros productos que se suman en esta exclusividad por las características mencionadas son el arándano y la muña. Por ello, Artea los tendrá como principales esencias a comercializar diferenciándonos en el mercado. / Artea is a company that produces tea infusions, made with dried fruits from the Peruvian coast, mountains and jungle for commercialization in the city of Lima. In the business model presented by the work team, we provide the information from the study carried out which shows a developing market niche and in turn potential due to the new consumer behavior in purchasing healthy and natural beverages. The products currently offered on the market have as their main characteristic their flavor and aroma. In addition, they are imported products with essences from various countries. For this reason, Artea marks a differentiated added value by adding essences with nutritional values ​​that are only found in Peru. The Camú Camú is one of the exclusive products of this Country, from the jungle area. It is recognized for being the fruit with the highest concentration of Vitamin "C", even exceeding Lemon 5 times. Other products that are added in this exclusivity due to the characteristics mentioned are blueberry and muña. For this reason, Artea will have them as the main essences to commercialize, differentiating ourselves in the market. / Trabajo de investigación

En este proyecto se planteó una idea de negocio evaluando la viabilidad comercial y financiera aplicando todos los recursos y aprendizajes a lo largo de la carrera universitaria. Primero hemos identificado el problema, el cual existe poca oferta de complementos alimenticios en forma de golosinas saludables en el mercado peruano, el sabor no tan agradable con exceso de saborizantes, altos en químicos y los elevados precios que no motivan a las personas a adquirirlos. Por ello, analizando las tendencias de complementos alimenticios, la oferta y la demanda mediante estudios primarios y secundarios. Nuestro público objetivo seleccionado son ciudadanos de Lima Metropolitana Moderna entre 18 y 55 años de los Niveles Socioeconómicos A y B que usan complementos alimenticios. Por ello, creamos Junglamitas, el cual es un complemento alimenticio en forma de gomitas hecho a base de 100% fruta natural, orgánica y exótica de la Selva Peruana. El producto cuenta con tres presentaciones distintas: Gomitas de Aguaje con colágeno, para obtener un gran beneficio para la piel , Gomitas de Camu Camu con B12 para el sistema inmunitario y brindar energía, Gomitas de Aguaymanto y magnesio para aliviar la ansiedad y combatir el estrés. Para poner en marcha el proyecto, hemos desarrollado experimentos que validen el modelo de negocio, una proyección de ventas del producto, un desarrollo de un plan estratégico, de operaciones, de Recursos Humanos, de marketing, de Responsabilidad Social Empresarial y Financiero concluyendo que el negocio es rentable y escalable. / In this project, a business idea was proposed evaluating the commercial and financial viability applying all the resources and learning throughout the university career. First we have identified the problem, which there is little supply of food supplements in the form of healthy sweets in the Peruvian market, the not so pleasant taste with excess flavorings, high in chemicals and the high prices that do not motivate people to buy them. Therefore, analyzing the trends of food supplements, supply and demand through primary and secondary studies. Our target audience are citizens of Modern Metropolitan Lima From the NSE A and B between 18 and 55 years old who use nutritional supplements. For this reason, we created Junglamitas, which is a food supplement in the form of gummies made from 100% natural, organic and exotic fruit from the Peruvian Jungle. The product has three different presentations: Aguaje Gummies with collagen to obtain a great benefit for the skin and hair, Camu Camu Gummies with B12 for the immune system and provide energy, Aguaymanto and magnesium Gummies to relieve anxiety and combat stress. To start the project, we have developed experiments that validate the business model, a projection of product sales, a development of a strategic plan, operations, Human Resources, marketing, Corporate Social Responsibility and Financial, concluding that the business is profitable and scalable. / Trabajo de investigación

Cardiovascular disease (CVD) is a leading cause of mortality and morbidity in the United States. The prevalence of CVD will increase in conjunction with the rise in obesity and type 2 diabetes and decrease in physical activity, due to the adverse effects of adiposity and atherosclerosis associated with these syndromes. Excellent inpatient, outpatient, and community-based program s are available to educate and direct healthy behavioral changes, yet the number of programs available is not sufficient for the volume of patients, nor widely distributed in all areas (particularly rural areas). There is a lack of comprehensive education programs for adults directed toward decreasing CVD with an emphasis on food portioning skills; cooking skills; low-fat cooking techniques; increasing fruits , vegetables, and dairy products in the diet; and increasing exercise. The Cooperative Extension Healthy Beat education program and curriculum was developed and evaluated to improve the cardiovascular health of Utah residents. This curriculum focused on improving nutrition knowledge, food portioning skill, food preparation/cooking skills, regular exercise, lipid panel, anthropometric indices, and blood pressure. The program was distributed in CD format to 59 extension agents; identical CDs were used by instructors of live sessions for 43 participants in Sanpete, Washington, and Beaver counties. The CDs were also used by the instructor of a third group, consisting of 16 nutrition education assistants from the Expanded Food and Nutrition Education Program, who were also taught in a live session setting. The evaluation was done through measurement of nutrition knowledge, cooking skills, lipid panel biochemical indices, weight loss, blood pressure, and waist and hip circumferences. This study demonstrated that on completion of the heart healthy curriculum, those with CVD or those at risk for CVD appropriately altered their risk factors for a myocardial infarction (decrease in one or more of the following: serum total cholesterol, LDL cholesterol, blood pressure, weight, body mass index, and waist and hip circumferences).

The Christian History was a pro-revivalist magazine printed in Boston from 1743-1745 during what is known as the Great Awakening. It contained accounts of revivalism written by pro-revivalist ministers from throughout the American colonies, England and Scotland. These ministers believed that the Holy Spirit was being poured out upon the land in a shower of grace, causing unprecedented numbers of people to convert to Christ. In The Christian History, pro-revivalist ministers expressed their support for the revivals and shared their experiences. Thus the magazine has typically been viewed as religious propaganda advocating a single, polemical viewpoint. However, in spite of its pro-revival stance, The Christian History contains a spectrum of ideas pertaining to theology, religious history and the controversial issues that surfaced during the Awakening. For instance, although revival supporters sought to defend the Awakening as an authentic outpouring of God's grace, they did not all agree on how to handle the revivals. When it came to the "errors of doctrine" and "disorders of practice" that surfaced during the Awakening -- things like Antinomianism, bodily manifestations and itinerancy -- Christian History ministers responded differently. Though they sought to form a more uniform policy regarding these issues and others in a pro-revival ministerial meeting, in the end their opinions and reactions were shaped by their personal experiences with the revivals. In spite of their differing views regarding errors and disorders, Christian History ministers evaluated and contextualized the revivals similarly. In their revival narratives they frequently drew upon the Bible to explain and support their pro-revival stance. Some also used historical precedents as tropes for demonstrating that aspects of revivalism were perhaps unusual, but not thoroughly new. Most, however, sought to legitimize the revivals by describing their positive social qualities. For example, they wrote how tavern-going and neighborly contentions decreased, whereas occasions for religious worship multiplied. These "good fruits" of revivalism, asserted Christian History contributors, showed that the Awakening had changed the "face" of society for the better and was therefore an authentic outpouring of God's grace.

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Tesis por compendio / [ES] Los cítricos son el cultivo frutícola más importante de Uruguay en términos de producción, superficie y aporte económico. Considerando la gran contribución de los sistemas agroalimentarios a los impactos ambientales, evaluar aquellos asociados a la producción citrícola en el país cobra gran relevancia para transitar hacia sistemas alimentarios sostenibles. En esta línea, el objetivo de la presente tesis es evaluar estos impactos ambientales mediante la utilización del análisis de ciclo de vida (ACV) y estudiar aspectos metodológicos clave de su aplicación a la producción citrícola. Se lleva a cabo una revisón crítica de la literatura de ACV de cítricos y se desarrollan cuatro casos de estudio en establecimientos representativos de la región, en concreto, la producción de limones, mandarinas y naranjas, y la producción de plantones en vivero. Los impactos se evalúan de la cuna hasta la puerta del establecimiento, usando unidades funcionales tanto de masa como de área y datos primarios correspondientes a varias temporadas de cultivo. Los principales puntos críticos ambientales detectados son las emisiones de campo producto de la aplicación de fertilizantes, la irrigación, y la producción de óxidos de cobre. Desde el punto de vista metodológico, se destaca la importancia de usar distintas unidades funcionales y de abordar la variabilidad temporal y la especificidad según el sitio de los datos de inventario, así como de usar métodos de caracterización de impactos regionalizados. Se observa que la contribución de las primeras etapas del cultivo al impacto ambiental de la producción citrícola es baja. / [CA] Els cítrics són el cultiu de fruita més important de l'Uruguai en termes de producció, superfície i aportació econòmica. Considerant la gran contribució dels sistemes agroalimentaris als impactes ambientals, avaluar aquells associats a la producció citrícola del país cobra gran rellevància per a transitar cap a sistemes alimentaris sostenibles. En aquesta línia, l'objectiu de la present tesi és avaluar aquests impactes ambientals utilitzant l'anàlisi de cicle de vida (ACV) i estudiar aspectes metodològics claus de la seua aplicació a la producció citrícola. Es fa una revisió crítica de la literatura d'ACV de cítrics i es desenvolupen quatre casos d'estudi en explotacions representatives de la regió, en concret, la producció de llimes, mandarines i taronges, i la producció de plançons en viver. Els impactes s'avaluen del bressol fins a la porta de l'establiment, usant unitats funcionals tant de massa com d'àrea i dades primàries corresponents a diverses temporades de cultiu. Els principals punts crítics ambientals detectats són les emissions de camp, producte de l'aplicació de fertilitzants, la irrigació, i la producció d'òxids de coure. Des del punt de vista metodològic, es destaca la importància d'usar diferents unitats funcionals i d'abordar la variabilitat temporal i els aspectes lloc-específics de les dades d'inventari, així com d'usar mètodes de caracterització d'impactes regionalitzats. S'observa que la contribució de les primeres etapes del cultiu a l'impacte ambiental de la producció citrícola és baixa. / [EN] Citrus is the most important fruit crop in Uruguay in terms of production, area, and economy. Considering the great contribution of agri-food systems to environmental impacts, evaluating those associated with citrus production in the country becomes highly relevant to move towards sustainable food systems. In this line, the goal of this dissertation is to evaluate these environmental impacts using life cycle assessment (LCA) and to study key methodological aspects of its application to citrus production. Literature on citrus LCA is critically reviewed and four case studies are developed in representative agricultural holdings of the region, specifically, the production of lemons, mandarins and oranges, and the production of seedlings in nurseries. Impacts are assessed from cradle to gate, using both mass and area functional units and primary data for several growing seasons. The main environmental hotspots detected are on-field emissions from fertiliser application, irrigation, and copper oxides production. As to methodology, the relevance of using different functional units and addressing temporal variability and site-specificity of inventory data is highlighted, as well as using regionalised impact characterisation methods. It is observed that the contribution of the first stages of the crop to the environmental impacts of citrus production is low. / Maria Inés Cabot is the recipient of a PhD scholarship (POS_EXT_2018_1_154319) from the National Agency for Research and Innovation (ANII, Uruguay) and received a support scholarship for the completion of postgraduate studies (BFPD_2023_1#46477920) from the Postgraduate Academic Commission (CAP, University of the Republic). / Cabot Lujambio, MI. (2023). Evaluación de la sostenibilidad ambiental de la producción citrícola en el Uruguay mediante análisis de ciclo de vida [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/199490 / Compendio