Published Online: Jun 21, 2018
Page range: 100 - 103
Received: Mar 23, 2018
Accepted: Apr 18, 2018
DOI: https://doi.org/10.2478/jlecol-2018-0003
Keywords
© 2018 Aldo Alvarez-Risco et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
The growth of tourism to Peru and the gastronomic boom with millions of people looking to taste Peruvian food is resulting in a risk of predation of natural sources necessary to make these dishes. The focus in only obtaining these ingredients can generate significant damage to the Peruvian biodiversity, so stakeholders need to develop strategies to avoid predation due to the gastronomic boom. Citizens and visitors need to play a role in protecting the natural resources and contributing to environmental sustainability.