This undergraduate thesis aims to map the supply chain of Biatüwí Indigenous Food House, a restaurant that seeks to address social and environmental issues while enhancing its financial sustainability. The study aims to identify the elements and actors involved in the restaurant's supply chain, map the path taken by supplies from suppliers to the end consumer, and thus contribute to identifying optimization points for Biatüwí. These optimizations are expected to impact the restaurant's acceleration process. The results of this study are expected to contribute to a deeper understanding of Biatüwí restaurant's supply chain, enabling noticeable improvements in supply provisioning. Supply chain mapping is essential for efficient and sustainable management of organizations, assisting in the pursuit of greater efficiency, quality, and competitiveness.
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