Diseño de estrategias para el aprovechamiento de residuos orgánicos generados por los restaurantes en la Zona del Park Way (Carrera 24 entre Calles 36-45), Bogotá

Abstract

This document exposes the design of strategies for the use of organic waste generated by the Park Way restaurants in Carrera 24 between Calles 36-45 from the identification of an external and internal context at the local level divided into three central themes, the first related to the management that restaurants give to their organic waste, the second related to the identification of relevant local factors in the study area and finally the articulation of success stories related to the use of organic waste. One of the bases for the development of the strategies proposed in this document is the combination of the processes carried out by the district institutions, the local community processes, the urban imaginary that the inhabitants of the sector have, the historical process of change, the technical capacity and motivation of the restaurants, the guiding axes of the order such as the Territorial Ordering Plan (POT) and the Local Development Plan (PDL.). The foregoing was developed in order to address the problem of the organic waste generated that will end up in the landfill and that has a great potential for use and therefore contributes to the solution of reducing the volume in it. The strategies were designed from the construction of a SWOT matrix, the evaluation of the external and internal contexts through the MEFE and MEFI matrices, to finally carry out a crossed SWOT matrix that resulted in the design of the strategies.