Modelo Prolab: “DOÑA OLLA, una propuesta sostenible para mejorar la calidad de vida de las mujeres de las ollas comunes del distrito de San Juan de Lurigancho”
Date
2024-09-12
Journal Title
Journal ISSN
Volume Title
Publisher
Pontificia Universidad Católica del Perú
Abstract
Las ollas comunes se afianzan durante pandemia, a raíz del Covid-19, manteniéndose
activas aún, debido al panorama socioeconómico que el país presenta hasta la fecha. En esa línea,
estas organizaciones reciben apoyo del Gobierno y algunas instituciones privadas, sin embargo,
la ayuda es insuficiente, ya que reciben menos insumos y presentan instalaciones precarias.
Al haber identificado esta problemática, se diseñó un modelo de negocio bajo el esquema
de dark kitchen, ofreciendo un menú a oficinistas de Miraflores, San Isidro y San Borja, entre 31
a 40 años, que trabajan de manera presencial entre dos a tres veces por semana, que presentan la
necesidad de reducir los tiempos para realizar los quehaceres del hogar, siendo percibido como el
más complejo, el cocinar, y poder emplear dicho tiempo en su familia u ocio.
Es así como, nace “Doña Olla”, la cual pretende involucrar a las gestoras de las ollas
comunes, aprovechando su conocimiento en cocina, a través de un trabajo temporal
remunerativo, y también que le permitirá obtener un beneficio monetario extra para su olla,
representando el 10% del resultado, luego de Impuestos a la renta anual. En un escenario
optimista, se ha evidenciado la viabilidad del proyecto con una TIR de 13.50%. Conuna
inversión de S/ 61,900.00 soles, monto que será asumido por los accionistas y con un préstamo
bancario, generado en un horizonte de 5 años, un valor actual neto económico (VAN) de S/
3,804,292 soles, cuyo impacto social, se reflejará en cuatro de los Objetivos de Desarrollo
Sostenible (ODS), obteniendo un VANS de S/ 2,679,925.78 soles.
Community kitchens have solidified their presence during the pandemic, stemming from the challenges posed by Covid-19 and persisting due to the prevailing socio-economic landscape in Peru. In this context, these organizations receive support from the government and some private institutions. However, the assistance is insufficient as they receive fewer supplies and operate in precarious facilities. Having identified this issue, a business model was designed following the dark kitchen concept. This model involves offering a menu to office workers in Miraflores, San Isidro, and San Borja, aged between 31 to 40, who work in-person two to three times a week. These individuals express the need to reduce household chores, with cooking perceived as the most challenging one, looking for spending their free time taking a break or having a goot time with their families. This gave rise to "Doña Olla," aiming to engage community kitchen organizers by leveraging their culinary expertise through temporary, paid employment. This initiative also enables them to earn an additional monetary benefit for their community kitchen, representing 10% of the income after income tax. Financial viability was demonstrated by achieving an 13.50% internal rate of return (IRR) under the expected baseline scenario. Finally, with an investment of S/ 61,900.00 soles funded by shareholder contributions and a bank loan, the project will generate an economic net present value (NPV) of S/ 3,804,292 soles. On the social front, the project will impact four sustainable development goals (SDGs), yielding a social NPV of S/ 2,679,925.78 soles
Community kitchens have solidified their presence during the pandemic, stemming from the challenges posed by Covid-19 and persisting due to the prevailing socio-economic landscape in Peru. In this context, these organizations receive support from the government and some private institutions. However, the assistance is insufficient as they receive fewer supplies and operate in precarious facilities. Having identified this issue, a business model was designed following the dark kitchen concept. This model involves offering a menu to office workers in Miraflores, San Isidro, and San Borja, aged between 31 to 40, who work in-person two to three times a week. These individuals express the need to reduce household chores, with cooking perceived as the most challenging one, looking for spending their free time taking a break or having a goot time with their families. This gave rise to "Doña Olla," aiming to engage community kitchen organizers by leveraging their culinary expertise through temporary, paid employment. This initiative also enables them to earn an additional monetary benefit for their community kitchen, representing 10% of the income after income tax. Financial viability was demonstrated by achieving an 13.50% internal rate of return (IRR) under the expected baseline scenario. Finally, with an investment of S/ 61,900.00 soles funded by shareholder contributions and a bank loan, the project will generate an economic net present value (NPV) of S/ 3,804,292 soles. On the social front, the project will impact four sustainable development goals (SDGs), yielding a social NPV of S/ 2,679,925.78 soles
Description
Keywords
Comedores populares--Perú--San de Juan Lurigancho (Lima : Distrito), Desarrollo sostenible, Aplicaciones--Dispositivos móviles
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