Rocío López de la Lama
Behavioral change, Biodiversity conservation, Climate change, Cultural ecosystem services, Ecosystem services, Environmental and cultural values, Food security, Gender, Management of biodiversity, Policy and Decision-making, Public policy and analysis, Social ecological systems, Sustainability
Rocío López de la Lama is a PhD student exploring people’s different relationships with nature through a relational values lens. In particular, she is interested in understanding how people’s relationships with nature might motivate and foster the creation of Privately Protected Areas (PPAs), focusing in Peru (her home country). Although the government does not provide any economic incentives (i.e. tax reductions, property rights) for PPAs’ implementation, their coverage continues to expand and currently protect over 300,000 ha of the Peruvian territory. Therefore, Rocio’s research seeks to identify what motivates people to set up these areas and how effectively they are contributing to nature conservation and human well-being. Rocio is working under the supervision of Kai Chan, and is part of the CHANS Lab. She has an MPhil in Conservation Leadership from the University of Cambridge (UK), and a BSc in Biology from Universidad Peruana Cayetano Heredia (Peru). Her previous work has focused on sustainable seafood, small-scale fisheries, gender studies and exploring people’s relationship with nature.
López de la Lama R, De la Puente S, Riveros JC. (2018). Attitudes and misconceptions towards sharks and shark meat consumption along the Peruvian coast. PLoS ONE 13(8): e0202971. https://doi.org/10.1371/journal.pone.0202971
López de la Lama R., Valdés-Velasquez, A., Huicho, L., Morales, E., Rivera, M., (2018). Exploring the building blocks of social capital in the Sechura Bay (Peru): Insights from Peruvian Scallop (Argopecten purpuratus) aquaculture. Ocean & Coastal Management 165(1). https://doi.org/10.1016/j.ocecoaman.2018.08.030
López De La Lama, R., De La Puente, S., & Valdés-Velásquez, A. (2018). Bringing sustainable seafood back to the table: Exploring chefs’ knowledge, attitudes and practices in Peru. Oryx, 1-9. doi:10.1017/S0030605318000273