According to SSP, over the past seven years this group of Ecuadorian producers has proven that quality, competitiveness and responsible practices are not mutually exclusive. It said they have in fact raised the bar in the global aquaculture industry by producing premium shrimp that meets the highest social, environmental and food safety standards.
“Leading by example has not only been a strategic foundation but also our greatest source of learning,” SSP Director Pamela Nath said.
She added that over this time period, the organisation has matured, establishing itself as a pre-competitive ecosystem that promotes sustainability beyond its own producers.
“This evolution has been the result of a permanent commitment to progress and innovation. As SSP has grown, so have its strategies, initiatives, and the reach of its impact,” Nath said.
SSP noted that among its milestones, its certification has become the most sustainable, rigorous and transparent production standard, and that through strict farm audits, its model ensures compliance with the highest social and environmental standards, antibiotic-free production, neutral impact on water and full traceability through blockchain technology.
It also highlights the creation of the Sustainability Leadership Roundtable as a strategic space to bring together producers, experts and key players in the aquaculture industry.
This platform, SSP said, has fostered collaboration to raise sustainability standards, promote innovation, and address challenges. Notable examples include the conservation and protection of Ecuador’s mangroves in partnership with Clark University and the World Wildlife Fund (WWF); the promotion of living wages in collaboration with the International Trade Initiative (IDH) and the Aquaculture Stewardship Council (ASC); the Aquaculture Environmental Footprint Working Group with IDH; reducing the carbon footprint in shrimp production with The Nature Conservancy (TNC); and participation in the FAO’s antimicrobial resistance platform.
More recently, it has ensured the inclusion of small and medium-sized actors in sustainability efforts through its new Scale Up programme. This initiative aims to improve environmental, social, and operational practices in production, both on farms and in hatcheries.
In the year since launching the initial edition of Scale Up for shrimp hatcheries, the programme has trained over 100 people and engaged 17 hatcheries committed to adopting better practices, optimising processes, reducing environmental impact and strengthening production capacity under sustainable criteria.
Alongside these endeavours, SSP has promoted consumer awareness through initiatives like the Shrimp Summit Ecuador, where retailers and suppliers gain firsthand insight into producers’ commitment to sustainability. Additionally, collaborations with chefs and registered dietitians have led to the development of nutritional and culinary guides, providing consumers with tools to make informed choices.
SSP has also developed an education programme for sustainable development of the industry, called SustainED, as well as the sustainability forum Race to the Top.
“In the coming years, SSP will continue innovating, expanding its impact, and bringing in more allies to transform global aquaculture,” Nath said.
