The recent outbreak of COVID-19 has been devastating for international tourism, adversely affecting destinations, organizations, and local communities. In particular, the crisis highlights the need for local communities reliant on rural tourism to enhance their resilience to the risks simultaneously generated by the pandemic and accelerating impacts of climate change. This is important as the effects of these hazards are intertwined and cannot be treated in isolation. We explore community responses and resilience through case study Quebrada Verde, Peru, a small rural community in the Andes Mountains. Specifically, we report on a qualitative examination involving in-depth semi-structured interviews and focus groups with key informants from the community, supplemented by relevant documentary analysis. Drawing on community resilience and social networks perspectives, we find that the community's preparedness to both threats is unbalanced. On one hand, the community eco-tourism system has developed sufficient tools to adapt to the temporary effects of COVID-19 derived from the community's self-organization skills and topophilia. Specifically, the community possesses a cohesive social structure, it has a solid cultural identity rooted in its customs and traditions, and maintains a social humour that enables it to see the positive aspects of adversity. On the other hand, the analysis of the measures towards strengthening the resilience to climate change delivers mixed results. In particular, the relationship that the community has built with other local organizations to successfully prevent and react to climate change is weak. Therefore, stronger efforts towards bridging this gap must be implemented in order to sustain the wider social network of such organizations, of which the community is a part. This would enable further development and implementation of appropriate risk management strategies to counteract climate change, enhancing the community's resilience of its eco-tourism system to this emergent threat. Importantly, this finding might be relevant to other local communities seeking to improve their resilience to COVID-19 and climate change.

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Gastronomy is a fundamental aspect of culture in daily life, through which tourists can discover the cultural heritage of the places they visit. Therefore, culinary pleasure is a decisive factor in choosing a travel destination; at the same time, it is essential for shaping tourists’ satisfaction regarding their travel experience. This research seeks to study the gastronomic experiences of foreign tourists visiting the city of Puno (Peru) during the celebration of the festival of the Virgen de la Calendaria, recognized as an Intangible Cultural Heritage event by UNESCO. The results of this research highlighted the existence of three groups of tourists (referred to as survivors, enjoyers and experiencers) based on their perceptions of gastronomic experiences in the city. We also concluded that there are significant differences in each of the groups in terms of their motivation for visiting the city, based on gastronomy. Finally, the results allow us to conclude that the levels of tourist satisfaction are different, depending on their attitude toward gastronomy, as classified by the groupings obtained.

In the twenty-first century and under the framework of the fourth industrial revolution, virtual leadership emerged as a new way to direct and lead companies and organizations in the public and private sectors. In this regard, it should be mentioned that this situation is the result of the profound effects and changes of the digital revolution in the business world, which are a consequence of the globalization process and the rise of the so-called Information Technology and Telecommunications (ICT). Therefore, the objective of this narrative literature review is to know what has been written about virtual leadership between 2016 and 2021. As a result, 58 sources of information were reviewed, their level of scientific evidence was evaluated, and opportunities for growth and development in business and commercial activities were identified. In addition, a business management alternative to mitigate the impacts of the new Covid-19 (SARS-CoV-2) pandemic was analyzed. Hence, this paper is highly relevant, as it also considers elements such as personalized communication and digital tools. In conclusion, it was found that virtual work generates benefits, including time savings and quick contact. However, it presents challenges for leaders, such as the challenge of connectivity, motivation, and collaborators’ commitment.

Inefficient management and handling of organic waste generated by the food service sector is a big global challenge. In addition to the negative environmental impacts of food waste, the effect of the amount of food that is wasted when it is not handled properly is even more alarming. This is particularly when we witness the millions of people who suffer from lack of food and malnutrition. The objective of this research is to examine the situation of organic waste management in food services in the cities of Lima and Tacna in Peru. Using a quantitative methodological approach to waste management, a questionnaire was administered to a sample of 67 restaurants in both cities. The survey results suggest that the restaurants do not carry out the separation or reuse of organic waste. Furthermore, the main methods of disposal include providing surpluses to the staff and sending organic waste to the sanitary landfill and slaughterhouses. There is also a lack of awareness and training about the importance of organic waste management. From the restaurants interviewed, although around 60% claimed to segregate them, only 28% measured organic waste using a manual control and 18% indicated that they weighed the waste for management purposes. As a corrective measure for this deficiency, the production of an awareness video was created to improve decision-making and support change.

Purpose The purpose of this paper is to conduct an analysis of the relationships existing among three basic constructs in the visitor’s decision-making process (motivation and satisfaction) in a tourist destination that is a World Heritage Site, such as the city of Lima (Peru). Bearing in mind the perception of heritage by the foreign visitors, four types of tourists were determined: alternative tourists, cultural tourists, emotional tourists and heritage tourists. Design/methodology/approach This research uses the multivariate technique of grouping cases (K-means clusters) to analyse the similarity existing among the surveyed persons. From the groups or segments obtained, statistics and measurements of association were applied, which provide the information necessary to study the possible trends of association existing between variables from a table of bidimensional contingencies. In the same way, nonparametric statistical procedures were used (Kruskal–Wallis H test and the Mann–Whitney U test) with the aim of analysing significant differences among groups of the sample. Findings The results show the existence of four diverse motivational dimensions among the foreign tourists to visit Lima: hedonic, cultural, convenience and circumstantial. Of the four dimensions, the cultural aspect is the most relevant. The results show the existence of a specific Ibero-American heritage and cultural identity. Originality/value This paper contributes to the academic literature on the links of the tourist with the historical and monumental heritage location(s) visited by the tourist and the tourist’s behaviour while visiting the site. In fact, it is one of the first investigations carried out on this subject in Latin America.

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Tourism is an activity that allows economic development by generating employment, promoting cultural manifestations, improving infrastructure, integrating local communities, preserving attractions, and, ultimately, improving people's quality of life.