Our commitment to the mountains, the communities, and the future

Introduction

Tourism can be a positive force or a destructive one. We have seen what mass tourism did to Machu Picchu, and we refuse to let the same happen to Choquequirao and Vilcabamba.

That is why we operate under a model that prioritizes:

• The well-being of local communities.
• Environmental protection.
• Fair treatment of our team.
• Quality of experience over quantity.

We aren’t perfect, but we work every day to improve.

Environment

Zero Waste Policy Everything that enters the trek, leaves the trek. We leave no trace on the trails or at the campsites. This includes:

• Food wrappers, bottles, and cans.
• Used toilet paper and kitchen waste.
• Any other debris.

We provide trash bags to every traveler, and our guides supervise the strict fulfillment of this policy.

Biodegradable Products We use:

• Biodegradable soap for cooking and personal hygiene.
• Eco-friendly detergents for equipment cleaning.
• Biodegradable toilet paper.

We kindly ask our travelers to also bring biodegradable products.

Protecting Water Sources * We never wash utensils or clothes directly in rivers or streams.

• We use specific containers to collect water and wash at a distance.
• Kitchen waste is filtered and carried back out.

Respect for Flora and Fauna * We do not collect plants or flowers.

• We do not feed wildlife and maintain a respectful distance.
• We stay strictly on established trails.

Carbon Footprint Offsetting Ground transportation generates emissions. We are currently developing an offsetting program through reforestation projects in the Cusco region. More details coming soon.

Local Communities

Local Hiring 100% of our field staff comes from the Cusco region:

• Guides from Cusco and the Sacred Valley.
• Chefs from local communities.
• Muleteers from Cachora, Yanama, and Huancacalle.

This ensures that your investment stays in the region rather than going to large corporations.

Local Sourcing * Non-perishables are bought at Cusco markets.

• Fresh produce is sourced from shops in Cachora and Quillabamba.
• We buy directly from farming families whenever possible.

Homestays On our Vilcabamba routes, we stay in local family homes instead of building new tourist infrastructure. This generates direct income for families, preserves town authenticity, and reduces environmental impact.

Supporting Schools A percentage of every booking goes toward educational projects. We currently support:

• School supplies for students in Cachora.
• Infrastructure improvements at the Yanama school.
• Scholarships for children of our muleteers’ families.

Team Well-being

Muleteers and Porters Mistreatment of support staff is a serious issue in the trekking industry. We maintain clear, non-negotiable rules:

Exportar a Hojas de cálculo

Fair Wages We pay above the industry average:

• Guides: Base salary + tips + performance bonuses.
• Chefs: Competitive fixed salary.
• Muleteers: Daily rate above the regional standard.

Responsible Tourism

Small Groups We limit group sizes (Max 12 for Classic Trek / Max 6 for Vilcabamba) to reduce trail impact, maintain the site’s tranquility, and offer a superior experience.

Cultural Respect * We ask for permission before photographing local people.

• We respect private property and local traditions.
• Guides provide cultural context to prevent misunderstandings.

Certifications and Memberships

• Current: Licensed Tour Operator (DIRCETUR Cusco) and Authorized Choquequirao Operator (Ministry of Culture).
• In Progress: Travelife Certification (Sustainable Tourism) and ATTA Membership (Adventure Travel Trade Association).

How You Can Help

Before the trek: Bring biodegradable products and learn a few words in Quechua or Spanish.

During the trek: Follow the Zero Waste policy, stay on marked trails, and treat the support team with respect.

After the trek: Leave a fair tip and share your honest experience.

Transparency

We know many companies talk about sustainability without practicing it. We publish our policies openly, welcome questions about our operations, and constantly update our practices based on feedback.