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Gastronomic tourism on the highest navigable lake in the world shores

Climate change has had a negative impact on the communities near Titicaca Lake's agricultural production and biodiversity. Faced with this situation, the Santiago de Huata families have chosen to diversify their income sources through biocultural and gastronomic tourism. With the "KOA", restaurant & lake cabins community project, they seek to increase their resilience to the global warming effects.

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