Abstract
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.