Roncancio Becerra, Claudia YanethCarvajal Quintero, Diana Cecilia2026-01-162026-01-162025-11-25Carvajal, Quintero, D.C .(2025)Implementación de un sistema de gestion ambiental en cuarenta restaurantes de la zona gastronómica de Bucaramanga, bajo la metodología de Marco Lógico [Tesis de posgrado] Universidad Santo Tomás, Bucaramanga, Colombiahttp://hdl.handle.net/11634/70852En la ciudad de Bucaramanga, Santander, existe una generación desmedida de residuos sólidos orgánicos y un manejo inadecuado de los mismos, lo que contribuye al calentamiento global mediante la emisión de gases como el metano. El desperdicio de alimentos es responsable del 8% de las emisiones globales de gases de efecto invernadero; específicamente, los residuos orgánicos generan el 20% de las emisiones de metano, un gas con un potencial de calentamiento global superior al dióxido de carbono. En Colombia, se desperdicia el 34% de los alimentos producidos, Los restaurantes de la zona gastronómica de Bucaramanga, contribuyen significativamente a esta carga en un momento en que el sitio de disposición final "El Carrasco" está cerca de su capacidad máxima, lo que representa un riesgo de salud pública y ha generado mandatos judiciales para reducir el envío de desechos. En ese sentido, se utilizó el Marco Lógico para planificar, diagnosticar y diseñar protocolos de manejo y prevención de residuos. El diagnóstico reveló que los restaurantes carecían de planes de separación en la fuente y capacitación del personal. Con la implementación, se logró una disminución del 20% en residuos sólidos orgánicos y una reducción del 10% en emisiones de CO2. La articulación entre el sector privado y las políticas públicas es esencial para transformar las zonas gastronómicas en espacios sostenibles que impulsen la economía local y el turismo responsable.Human life as we know involves the excessive use and exploitation of natural resources that threaten to become depleted and forever change the development of society as we know it. This project addresses only a small part of this major environmental problem and aims to show how the state, through the implementation of public policies, and social actors can initiate a process of change in consumption, production, and distribution, leading them toward sustainable horizons that respect earth. the excessive generation of solid organic waste is one of the largest sources of environmentally harmful gas emissions, contributing significantly to global warming and threatening life and different ecosystems. However, various studies show that it is possible to develop and implement control measures aimed at better managing this waste, while also creating opportunities around the production and consumption processes present in every society. In view of this, it is proposed to intervene in food sector, which is responsible for a large proportion of the generation of this kind of waste. The gastronomic sectors are part of different human cultures, they are living elements of history and the characteristics of every corner of the planet, and in turn, they constitute an important item in regional and local economies. However, they present great challenges towards the structuring of sustainable businesses, since there is an increasingly informed society with greater decision-making power, creating more conscious and demanding consumers when making their consumption choices. In this sense, impact objectives are set for the operational processes of the actors involved, in this case, the restaurant sector, creating and modifying current operations to make them ecologically based and with a view to a sustainable and permanent approach. Current literature contains the results of various applications in this sector and their outcomes. It shows how the implementation of public policies from an environmental perspective impacts results in terms of emissions into the environment and promotes the development of circular economies that involve more people. The development of mechanisms for processing and reusing this waste also provides an opportunity to change aggressive consumption habits, generate technological and productive innovation processes in different sectors, and strengthen the state apparatus in its responsibility to care for resources. Following the logical framework methodology as the main planning tool promotes interventions that are more consistent with reality, allowing for suitable identification of the needs of populations and the implementation of relevant alternative solutions aligned with state development objectivesapplication/pdfspaAttribution-NonCommercial-NoDerivs 2.5 Colombiahttp://creativecommons.org/licenses/by-nc-nd/2.5/co/master thesisOrganic wasteMethane gasGlobal warmingGastronomic sectorEmpresas del sector gastronómico - Bucaramanga (Santander- Colombia)Normatividad ambientalProcesos industriales sosteniblesOptimización de recursosAbierto (Texto Completo)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Residuos OrgánicosGas MetanoCalentamiento GlobalGastronomíaDesechosreponame:Repositorio Institucional Universidad Santo Tomásinstname:Universidad Santo Tomásrepourl:https://repository.usta.edu.co