Modelo de negocio CANVAS del yogurt griego como producto nutricional dirigido al segmento escolar en la Unidad Educativa Luís Cordero

Abstract

Abstract: Ecuador faces challenges in school nutrition due to dietary monotony (64% of meal plans rely on dairy) and strict regulatory restrictions in school cafeterias. The School Feeding Program (PAE) benefits 2.9 million students, but at the Luis Cordero Educational Unit (UELC), only milk and cookies are provided, leading to taste fatigue (98% student disinterest) and food waste. This study proposes Greek yogurt as an alternative, highlighting its high protein content (5g/serving) and probiotics while complying with nutritional traffic-light labeling (<7.5g sugar/serving). Sensory analysis revealed that 65.25% of students prefer a creamy texture, and 62.7% favor natural flavors like blackberry. Using the Business Model Canvas, viability was assessed based on sensory preferences, distribution channels (72.2% prefer purchasing at school cafeterias), cost structure (ideal price: $0.50 $0.75), and regulatory compliance. Results demonstrate its potential to diversify school meals (98% student approval), establishing a replicable model that combines nutritional value, regulatory adherence, and sustainability (70.1% prefer eco-friendly packaging)