Abstract

This study explores how the integration of environmental practices in gastronomic tourism can increase the competitiveness of tourist destinations in Latin America. Through the analysis of cases in Mexico, Peru and Colombia, sustainable strategies are identified, such as the use of local products and the reduction of waste, which not only contribute to sustainable tourism development, but also improve the image and attractiveness of destinations. The results show that destinations that implement sustainable environmental practices are perceived as more attractive and competitive in a tourism market that is increasingly aware of ecological impacts.