Sinba sura

Sinba sura: Sinba: Incorporating technological innovation in the management of organic waste

Lima, PeruLima, Peru
Year Founded:
2015
Organization type: 
hybrid
Project Stage:
Start-Up
Budget: 
$50,000 - $100,000
Project Summary
Elevator Pitch

Concise Summary: Help us pitch this solution! Provide an explanation within 3-4 short sentences.

The project promotes the development of Peruvian cuisine to sustainability, using innovative processes to generate value from organic waste. We seek to take advantage of solid waste through the production of bio-fertilizers and other products in addition to the culinary community awareness.

WHAT IF - Inspiration: Write one sentence that describes a way that your project dares to ask, "WHAT IF?"

What if we can make food without having any waste, if we could process our waste, to convert it into fertilizer and produce healthy food?
About Project

Problem: What problem is this project trying to address?

The system of production and disposal of food in restaurants today is unsustainable, lots of them are wasted without justification. These usually end up in dumps or landfills for disposal, losing energy and nutrients that have potential. Moreover, this is one of the causes of climate change, the CO2 released into the atmosphere and methane. Therefore, food plays a key role, and has not found solutions to manage their trash.

Solution: What is the proposed solution? Please be specific!

To address the problem described, the project pursues three objectives: Educate and train the culinary community to reduce waste generation at source. Implement strategies for better management and segregation of waste on site. Generate biofertilizers and other value added products from organic waste using innovative processes, and market them to ensure financial sustainability of the enterprise.

Awards

Any
Impact: How does it Work

Example: Walk us through a specific example(s) of how this solution makes a difference; include its primary activities.

We attack the problem on two fronts, at the beginning: before generating the waste and ends when it has already been generated waste. The first part requires hard work connecting with people through educational campaigns and consumption strategies. The second requires an innovative process that emulates a process of nature to accelerate the degradation of organic waste with the subsequent creation of edible gardens. Also the flow is strengthened because we work allied with the heart of Peru: gastronomy.

Impact: What is the impact of the work to date? Also describe the projected future impact for the coming years.

Impact to date:Education in restaurants: reduce, recicle and segregation. Future impact: The gastronomic community (restaurateurs, chefs, foodies, etc.) is aware of the problem, therefore allocate time to implement solution strategies. Recyclers have access to a better quality of life, since Sinba, includes them in the value chain. Consumers are aware and prefer to eat in those restaurants sustainable. Overall impact humanity through a micro-action: waste reduction, reduction of greenhouse gases.

Spread Strategies: Moving forward, what are the main strategies for scaling impact?

Basic principles emulate nature and regenerate the environment. -Educating: through workshops, educational campaigns and strategies for sustainable consumption. - Segregate: separate waste for ease of use (reuse and recycling of organic waste). - Recycle organic waste through a homolactic fermentation for biofertilizer. - Return: biofertilizer use for creating edible gardens and utilization of harvested food.
Sustainability

Financial Sustainability Plan: What is this solution’s plan to ensure financial sustainability?

Sales will be generated by the production of biofertilizer and that will allow a strategy of sustainability and payback in two years.

Marketplace: Who else is addressing the problem outlined here? How does the proposed project differ from these approaches?

According to 2014 statistics INEI, Lima Center, our initial focus, houses more than 14,000 restaurants. Each local produces on average 150 kg of waste daily, of which 60% organic. That is, the supply is approx. 1,470 tons of organic waste per day. As for fertilizers, the total demand of the country in 2012 amounted to 902.000 tons, of which only 19,700 locally produced (INEI). That is, over 97% is imported, non-organic crops suitable for most chemicals.
Team

Founding Story

All members have relevant projects to be developed under the program referred to in the previous response experience. It is noted that Andrea, Bitia in 2014 implemented a project called MiKuydad together, which transformed a popular dining restaurant in sustainable community, giving rise to the development of this proposal. Business Manager, meanwhile, has co-founded two companies, both operating and growing today.

Team

Andrea Rivera Pierina Garre Coordinator (full time) Kuri Bitia Chavez Bermudez Technical Manager (part time) Philip Carlo von Reiser Gaudecker Business Manager (part time)
Background
Please confirm how you heard about the Unilever Awards:

facebook

Please confirm your role in the initiative (eg Founder/co-Founder) and your organisational title:

founder

Which of the 8 UN Global Goals (Sustainable Development Goals) pre-selected for this competition does your solution relate most closely to? [select all that apply]

No Poverty, Zero Hunger, Gender Equality, Affordable and Clean Energy, Decent Work and Economic Growth, Responsible Consumption and Production, Climate Action.

Leadership and the Unilever Awards
Please provide examples of any previous entrepreneurial initiatives you have pioneered.

Earn seed capital competition, founding my first company at age 20
Earn various internships in climate change and sustainable development

Beyond your existing team, who else are you working with to achieve your objectives, eg partners, advisors, mentors?

Chacho, who owns a chain of restaurants, as a business mentor
Juan Juscamayta, professor of the Universidad Nacional Agraria La Molina, as research mentor
Chef Gaston Acurio as gastronomic mentor

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