SSP looks back on first six years

Since then, SSP has initiated projects to promote transparency, environmental and social responsibility, while also ensuring the shrimp they provide meets the highest standards: free from antibiotics, with neutral impact on water quality, and fully traceable throughout the production process.

“SSP owes its success to the dedication of our members. Through their proactive efforts, they’ve shown that achieving clean and sustainable aquaculture is attainable. Additionally, they have collaborated to identify areas for improvement, leading the way towards a more responsible future for the industry,” SSP Director Pamela Nath said.

Among SSP’s founding members are companies like Grupo Almar, Grupo Camaronero Champmar, Corporación Lanec, Omarsa, Promarisco and Songa. Additionally, associate members such as BASF, BioMar, DSM-Firmenich, INVE Aquaculture, Houdek - Prairie Aquatech, MSD Animal Health, Skretting and Vitapro have helped achieve sustainability throughout the shrimp aquaculture value chain

“Our partnerships with our associate members seek to merge expertise, networking, and innovative resources to continue encouraging responsible practices. Thus, bringing diverse perspectives and specialised knowledge that complement our efforts. Their dedication to sustainability not only enhances our network but also fosters collaboration among various industry players. At SSP, we recognise that teamwork is essential to achieving our objectives,” Nath said.

In the last six years, SSP and its members have reached a number of major milestones.

Firstly, the introduction of the SSP qualification criteria has represented a significant advancement. This norm assures the highest social and environmental standards in shrimp production through constant farm audits to ensure the absence of antibiotics, a neutral impact on water, and complete product traceability, using Blockchain technology to guarantee transparency and trust.

Creation of the Sustainability Leadership Roundtable has also been key in this progress. This platform has enabled SSP to engage in various projects with well-known organisations. Among these initiatives, collaborations include the conservation and protection of mangroves in Ecuador, in partnership with Clark University and the World Wildlife Fund (WWF); the advocacy for labour equity and living wages in partnership with the Sustainable Trade Initiative (IDH) and the Aquaculture Stewardship Council (ASC); and the Working Group on Aquaculture on Environmental Footprint, also with IDH.

Alongside The Nature Conservancy (TNC), efforts have been dedicated to shrimp production with a reduced carbon footprint, and finally, SSP has become a member of the Food and Agriculture Organization of the United Nations (FAO) antimicrobial resistance platform.

Recently, another breakthrough has been the launch of the Scale Up programme for shrimp hatcheries. This aims to advance the sustainable management of shrimp larval production by recognizing and supporting hatcheries committed to improving product quality and their environmental and social impact. Through this plan, SSP provides a guide focused on establishing specific regulations for sustainable shrimp larval production in Ecuador, ensuring that shrimp adheres to sustainability principles throughout its production chain.

Furthermore, SSP has conducted various consumer awareness activities, such as the Shrimp Summit Ecuador. This event provides retailers and seafood suppliers with the opportunity to learn firsthand about the commitment of Ecuadorian producers to sustainable shrimp production.

Partnerships with chefs, nutritionists, and other collaborators have led to the development of nutritional and culinary guides. These guides aim to offer consumers accurate information, empowering them to make informed decisions about the products they choose to consume.