SUSTAINABLE GLOBAL SUPPLY CHAIN
Dr. Simon Croom

An overview of the supply chain process and sustainable practices of a local producer and marketer of gourmet vegetables

Final Project – Group No.5

Bogotá D.C., 13 de julio de 2014

TABLE OF CONTENTS

1. INTRODUCTION

2. THE BEGINNING 3.1. Products 3.2. Market 3.3. Supply Chain

3. AGRICULTURAL SYSTEMS 4.4. Covered crops 4.5. Open field 4.6. Hydroponics

4. CREATING VALUE THROUGH A SUSTAINABLE SUPPLY CHAIN 5.7. Innovation 5.8. Social 5.9. Environmental

5. WATER USE OPTIMIZATION AND INNOVATION IN DEFRESCURA
5.1. DEFRESCURA and hydroponic systems
5.2. DEFRESCURA water foot print

CONCLUSION

REFERENCES

DEFRESCURA: An overview of the supply chain process and sustainable practices of a local producer and marketer of gourmet vegetables

1. INTRODUCTION

“Colombian consumers have become much more aware of the benefits of healthy eating habits. However, the extent to which they can act on that growing awareness is based, in large part, on income levels. Healthy options are simply more expensive than many less healthy options. In fact, demand for organic food is low among consumers in all income segments and it is not common to see organic products or healthy options on the shelves of most supermarkets and grocery stores. On the other hand, there has been increased demand among Colombian consumers for so called ethical foods. This demand is coming mostly from younger consumers who have become aware and concerned of ethical issues as they pertain to food production. The National Health Survey revealed that 33.2% of Colombians between the ages of five and 64 years do not eat fruit on a daily basis and that only 28% of the population eats vegetables every day”.

Despite these trends DEFRESCURA decided to