ECO-INNOVATION AND SUSTAINABILITY IN HOSPITALITY: CULTURAL AND ENVIRONMENTAL STRATEGIES IN THE GASTRONOMY OF PARÁ. REMUNOM, [S. l.], v. 19, n. 02, p. 1–34, 2025. DOI: 10.61164/3qrs2g06. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5493. Acesso em: 25 feb. 2026.