The freshness, flavor, good presentation and nutritional value of fruits and vegetables diminish as time passes until the food begins to lose them completely. That is why the correct implementation of supply chains is a subject of great interest for companies dedicated to the rotation of food marketing. About 2 million micro-companies are dedicated to the commercialization of perishable products and prepared foods, which present a common problem during the distribution stage of their products, which is the loss of a little more than half of these. The objective of this work is to design a strategy to avoid the loss of perishable products for micro-companies during the distribution stage. The development of the project was carried out under the double diamond methodology, consisting of 4 stages: discover, define, develop and deliver. For the first stage, interviews were held with micro-entrepreneurs to learn how they develop the distribution activity and find common ground in the problem. For the definition stage, it was found that the consumer's choice behavior and the perception of what is acceptable or not affect the management of the offer in the different points of sale or business dedicated to this line, as well as the aesthetic standards to apply when distributing food either by wholesale orders or home services. In the development stage, a mobile conservation tool is designed that has the requirements described in the previous stages in order to ensure the quality and freshness of the products so that they reach consumers in optimal conditions. In the delivery stage, tests were carried out on the mobile cooler with a micro-company dedicated to the food trade, finding that the deterioration in its products decreases when using this tool in the distribution stage, while the government works as a sponsor of the micro-entrepreneurs for the purchase of this cooler, achieving with this an effective strategy based on 4 actors so that the distribution of micro-entrepreneurs is successful.