Abstract

The study assessed the practices of sustainability in touristic restaurants from the perspective of the value perceived by the customer. The research mainly focused on practices of environmental sustainability, though it also assessed practices of social inclusiveness and economic viability. The model included forty-two variables measured based on structured observations in thirty-nine touristic restaurants in Iquitos, a key touristic destination in the Peruvian Amazon with a great potential for gastronomic tourism because of its biodiversity and rich culinary heritage. The analysis of data revealed several gaps in the application of sustainable practices in these restaurants along the three dimensions examined. These findings suggest the need for integrated policies aimed not only at enhancing the appreciation of these practices by restaurateurs, staff, and costumers, but also at promoting their gradual incorporation as a routine part of service in touristic restaurants.