The Sustainable Shrimp Partnership (SSP) participated in the Blue Food Innovation Summit in London!

On May 21st, our SSP director, Pamela Nath , joined leading experts in the seafood industry to discuss ways to improve aquatic health in response to climate change. During the panel, they shared strategies and innovation used throughout the value chain to address this goal.?

In case you missed it, here are the SSP efforts our director showcased:

• Providing reliable evidence of the compliance of best practices

Standards and certifications play a vital role in ensuring the quality, food safety, and sustainability of products, including animal welfare and aquatic health. At SSP, we go beyond standards to ensure we collect extra data to verify the accountability of our producers. Under SSP criteria, producers must adhere to the highest social and environmental standards, maintaining zero use of antibiotics, ensuring neutral impact on water, and guaranteeing full traceability through blockchain technology.

• Collaboration and alliances

SSP recognizes collaboration is key for extending sustainable practices among the global shrimp industry. In order to find new and better ways for producers to improve their performance, including areas such as animal welfare, SSP works with NGO’s and Associate Members, which are companies that do not produce shrimp directly but are involved in the shrimp supply chain. Everyone can contribute with their expertise to identify upcoming challenges and ways to address them.?

“SSP has become an innovation lab for the shrimp industry. As we collaborate with partners to identify solutions, we have a group of companies willing to try them, measure performance and even test if this is something that the marketplace will be willing to recognize”, explained Nath.?

• Education and consumer awareness

By educating consumers about the impact of their choices on animal, people, and the environment, they can make informed decisions that support sustainable practices. SSP aims to create differentiation in global seafood markets so that consumers can easily choose shrimp produced to the highest environmental and social standards.

Many thanks to the staff who made it possible for SSP to attend the Blue Food Innovation Summit. We are excited to continue contributing to the transformation of the aquaculture industry towards sustainability.

#Sustainability #Seafood #Aquaculture #Shrimp #Ecuador