La economía circular como eje del proceso productivo de tres empresas de café en el Quindío

Abstract

This article is part of Line 2: Technologies for the Habitat, Free Energies and Sustainable Development; it presents a summary of the implementation of the innovation promotion project led by the Center for Trade and Tourism, with the support of the Agroindustrial Center in the Quindío Region. The project focuses on the application of circular economy principles to address sustainability problems in the coffee production chain in three companies in Quindío. The challenges include addressing insufficient management of materials, energy inefficiency, inadequate waste management and lack of product development through a structured proposal for recycling, reuse and transformation of coffee by-products generated in these establishments.

The problem is related to the study of linear processes that reduce sustainability in the links of the coffee production chain in three companies in Quindío, associated with causes such as: material handling procedures that are far from circular economy parameters. This generates effects such as low income for owners and employees, high logistic costs in the productive chain, high dependence on traditional energies, high costs in energy bills, high level of waste in the management of resources associated with the inadequate management of solid waste, high losses due to unplanned purchases, which contribute to the low sustainability of the companies in the different links of the coffee productive chain.

The application of production models that are out of touch with environmental policies and the lack of knowledge of circular economy criteria in production chains contribute to the increase in climate change and the vulnerability of the planet. The need to optimize the use of resources and reduce environmental impact has motivated the implementation of strategies that favor the circularity of processes and the minimization of energy consumption. In this context, this project to promote innovation has

In this context, this innovation promotion project identified problems and proposed concrete solutions to improve energy management and sustainability in three partner companies of the coffee production chain in Quindío.

In the first phase, an analysis of three companies of the coffee chain was carried out in order to identify environmental problems. Local data and statistics are collected to support the methodology. Emphasis is placed on the systematization of experiences and the optimization of processes, from logistics to solid waste management. Process management is used to document and characterize key processes, starting with a diagnosis based on environmental assessment of waste, energy efficiencies and logistics management.

The second phase describes the methodology for developing prototypes that take advantage of the waste from the coffee production process, seeking to close the product cycle. Data is collected from the entire production process, from planting to preparation in coffee shops. Interviews are conducted with entrepreneurs to understand their needs and challenges in waste management and circular economy. Innovative products made from coffee waste are also reviewed.

The interest of the authors and executors of this project is to ensure that entrepreneurs achieve the best use of the factors mentioned: energy, waste, materials and logistics, through their reintegration into the economic, productive and ecological cycles, achieving that citizens and the productive sector through conscious, voluntary and technical actions reduce the impacts on the environment.