In the following monography the productive process of Ferrero Company was analyzed by focusing on the fabrication of Nutella, an spreadable cream recognized by the world because of its color, fragrant, texture and characteristic flavor. During the investigation, problems and difficulties were identified in the different stages of the productive process, which are principally focused on environmental impact, where the needs to be intervened were categorized and classified. Once the enterprise analysis was made some waste with great potential were discovered as they can be transformed and reused directly in the company with the intervention of a design process to give them a new objective, thus closing internal cycles that for the moment did not have any systemic output.