Sustainable Entrepreneurship Under Eco-Management, Eco-Efficiency, Eco-Innovation And Eco-Design: Case Of Artisanal Fish Meal Processing Plant

The research project addresses a new topic within the scientific context, because it integrates the topic of sustainable entrepreneurship that has not been sufficiently treated from its conceptual aspects as well as from its empirical part, relating it to the ecological elements on management, efficiency, innovation and design establishing a conceptual integration that results in e-principles, focused on the development of business ideas and creation of sustainable companies such as the one proposed in the development of the project. Hence, the main objective of the study is to propose as a sustainable enterprise the assembly of an artisanal fishmeal production plant under the principles of eco-management, eco-efficiency, eco-innovation and eco-design in the Department of La Guajira. The methodology route that has been outlined in a novel proposal that involves the criteria of different types, approaches, methods and research techniques; taking into account that in summary a Systemic Research Paradigm is proposed, a mixed approach (quantitative – qualitative); a type of technological – applied research; with a design based on projective research. The study method consists of the feasible project and the information processing method is the project by phases or stages. The results show that all the technical, administrative and environmental conditions exist to build an artisanal fishmeal processing plant as a sustainable enterprise that results in the constitution of a company under ecological principles, which contributes to the economic dynamics of entrepreneurs and the economic market of Riohacha; as well as a controlled socio-environmental impact.