Nutrifish es un proyecto que nace de la idea de brindar nutrición a los consumidores, entre ellos, su principal público objetivo son las madres amas de casa encargadas de llenar las despensas del hogar. A lo largo del camino, encontramos dificultades, pros y contras de realizar la comercialización del producto, sin embargo, con las herramientas y conceptos básicos aprendidos a lo largo de la carrera, pudimos determinar que el balance era positivo y la rentabilidad atractiva. Nutrifish fue el resultado de realizar una lluvia de ideas, las cuales abarcaban desde temas de salud, hasta opciones lúdicas, por ende, los cimientos del proyecto eran bastante débiles, se fueron fortaleciendo a medida que tomábamos conocimiento sobre el mercado de productos precocinados y el manejo interno de sus marcas. A continuación, les mostraremos el camino recorrido por nuestro grupo de trabajo. / Nutrifish is a proyect born from the idea of taking nutrition to a certain number of costumers, its main target are the housewifes, in charge of filling the house storerooms. Along the way we’ve found some difficulties, pros and cons of the commercialization of the product, however, the tools and basic concepts learnt to this day, we found ourselves able to establish a positive balance and an attractive profitability. Nutrifish was the result of a brainstorming, the group went from healthy themes to playful options, thus, the foundations of the project were certainly weak, and we strengthened them by taking knowledge of the precooked food market and the internal management of their brands. In the following paragraphs, we’ll show you the way taken by our work group. / Trabajo de investigación

El presente trabajo de investigación consiste en la elaboración de un plan de negocio para el lanzamiento de una nueva compota o papilla para niños y bebés elaborada sobre la base de la denominada “Papa dulce del Perú”: el nutritivo camote peruano. Esta nueva compota llevará el nombre de “Baby Perú” y se presentará al mercado en tres sabores diferentes: “la naranjita”, “la moradita” y “la blanquita”, los cuales harán referencia a las variantes en sabores que ofrece esta raíz peruana: el camote naranja, el camote morado y el camote blanco, respectivamente. La propuesta de negocio se fundamentará en otorgar un producto de muy buena calidad, de origen e identidad propia a nivel nacional. Se encontrará dirigido hacia las madres de familia de entre 18 y 45 años que poseen hijos de hasta 5 años de edad, de nivel socioeconómico A, B y C con residencia en Lima. De acuerdo al análisis del entorno realizado, el éxito del proyecto posee bastante asidero, debido a que éste cuenta con diferentes fortalezas que permitirán su viabilidad en diferentes escenarios. Por otro lado, como resultado de la investigación de mercado, se ha determinado que actualmente sí existe demanda para este tipo de producto. Por último, la evaluación financiera de nuestra propuesta de negocio ha otorgado indicadores bastante atractivos en términos financieros: el VAN del proyecto es de S/ 69,104 y la TIR del 35%, con un periodo de recuperación de 1 año. En efecto, la presente propuesta de negocio es factible y rentable. / This research work consists in the development of a business plan for the launch of a new compote or porridge for children and babies made with the nutritious Peruvian sweet potato. This new compote will be called "Baby Peru" and will be presented to the market in three different flavors: "la naranjita", "la moradita" and "la blanquita", which will refer to the variants in flavors offered by this Peruvian root: The Orange Sweet Potato, the Purple Sweet Potato and The White Sweet Potato, respectively. The business proposal will be based on providing a product of very good quality, of its own origin and identity at the national level. It will be aimed at mothers between 18 and 45 years old who have children up to 5 years of age, of socioeconomic level A, B and C with residence in Lima. According to the analysis of the environment carried out, the chances of this project being successful are high, because it has different strengths that will allow its viability in different scenarios. Also, as a result of market research, it has been determined that there is currently a demand for this type of product. Finally, the financial evaluation of our business proposal has provided quite attractive indicators: The NPV of the project is S/ 69,104 and the IRR is 35%, with a recovery period of one year. Indeed, this business proposal is feasible and profitable. / Trabajo de investigación

Individual food choices have a considerable impact on public health and the environment. The incidence of nutrition-related diseases has been continuously increasing during the last decades. Diets higher in plant-based foods have shown to be healthier and more environmentally sustainable.Many urban social innovation projects based on citizen engagement and community building are able to influence food consumption habits. However, there is a large variety of projects, which target specific population groups and focus on different sustainability issues. To understand how social innovation projects located in Germany, and especially Berlin, use citizen engagement and community creation to encourage nutritious and sustainable food choices, the research team conducted a qualitative research study consisting of semi-structured interviews and participant observations. The results were compared and validated using different social change, social innovation, network and leadership theories. When people with various backgrounds come together over a shared purpose and interact with each other, they can influence each other’s opinions and behaviors. A physical community setting was shown to be efficient to create awareness about sustainable and nutritious food choices. In order to include all population groups, citizens need to feel heard and understood, and have to be directly engaged in the decision-making process. A need for a leadership figure or a democratic leadership group is highlighted, and a combination of ‘transformational leadership’ and ‘authentic leadership’ styles proved to be the most effective. Urban food social innovation projects tend to cooperate with each other, as well as with other leaders and organizations, influencing them and serving as role models. These findings can help social innovation projects that implement citizen engagement and community building practices to efficiently promote nutritious and plant-based food choices among an urban population. Since this study is based on a limited number of organizations in Berlin and other regions of Germany, further research in other urban and/or rural environments is needed.

El presente trabajo de investigación engloba temas para el desarrollo e implementación de la marca, tiene como objetivo adquirir un rendimiento económico y sostenible en el tiempo. Foodie Box, es un proyecto de emprendimiento dedicado a ofrecer kits personalizados, incluyendo alimentos frescos y semi preparados con las cantidades adecuadas, acompañados de un recetario para mejorar la estadía y experiencia en la cocina, con el buen sabor de la comida casera. El estudio de investigación se basa en las entrevistas, ventas realizadas en la fase de experimentación, y las hipótesis planteadas para justificar la viabilidad del negocio. Por otra parte, se definió el tamaño del mercado, teniendo en cuenta el segmento y establecer las estrategias en función al producto. Las proyecciones de ventas fueron realizadas a partir del plan de Concierge, siendo el punto de partida, para una proyección a tres años. Asimismo, se presenta el plan estratégico, plan de recursos humanos, plan de responsabilidad social, plan de marketing y plan de operaciones, de forma detallada y posicionando las propuestas de valor en el mercado. Finalmente, se realizó el plan financiero para acreditar la viabilidad del proyecto, según las ventas mensuales proyectadas, los costos fijos y variables, gastos, y capital de trabajo, cabe resaltar, que los indicadores financieros fueron de ayuda para analizar la rentabilidad del emprendimiento, siendo un producto sostenible a lo largo de los años. / This research encompasses issues for the development and implementation of the brand Foodie Box, its objective is to acquire an economic and sustainable performance over time. Foodie Box is an entrepreneurial project dedicated to offering personalized kits, including fresh and semi-prepared food with the right amounts, accompanied by a recipe book to improve the stay and experience in the kitchen, with the good taste of the product being homemade. The research study is based on the interviews, sales made in the experimentation phase, and the hypotheses raised to justify the viability of the business. On the other hand, the market size was defined, taking account of our segment and establishing strategies based on our product. The sales projections were made from the concierge plan, being the starting point for a three-year projection. Likewise, the strategic plan, human resources plan, social responsibility plan, marketing plan, and operations plan are presented in detail and positioning the value proposals in the market. Finally, the financial plan was carried out to prove the viability of our project, according to the projected monthly sales, fixed and variable costs, expenses, and working capital, it should be noted that the financial indicators were helpful to analyze the profitability of our entrepreneurship, I feel that this product should be sustainable over the years to come. / Trabajo de investigación