Innovación social en servicios: diseño de un modelo de alimentación externalizada para el Albergue San Juan de Dios de la ciudad de Quito como estrategia de sostenibilidad financiera

Abstract

Abstract: The project proposes the implementation of a solidarity catering service aimed at generating sustainable income for the San Juan de Dios shelter in Quito; this proposal is developed without separating it from the social work carried out with people in vulnerable situations; the initiative builds on the use of daily food production and is structured around three main aspects related to the gastronomic offer, financial planning, and digital positioning; each stage is designed using information collected directly at the shelter together with data from the target market, which allows for cost estimation, the definition of a viable break-even point, and the projection of sustainable cash flows over a five-year period; the model incorporates circular economy principles through the use of existing resources, the promotion of biodegradable packaging, responsible waste management, and collaboration with local suppliers; the digital strategy relies on social media and QR code ordering, facilitating operational control and communication with customers; projected outcomes suggest that the service could reach self-sustainability in a period of less than two years; in this way, solidarity catering is positioned as a self-management alternative that brings together social impact, economic viability, and environmental sustainability.