In an aspirational move aimed at elevating the per capita consumption of sustainable shrimp, the newly formed Global Shrimp Council (GSC) has been officially inaugurated with support from the US National Fisheries Institute (NFI) and boasts more than 20 founding members. These members represent key shrimp-producing nations such as India, Ecuador, Indonesia, Guatemala, Mexico, Honduras, Saudi Arabia, Sri Lanka, and Venezuela.
The initiative, endorsed by the NFI, seeks to advocate for responsible shrimp farming and trade practices. The GSC has outlined key objectives for its mission:
Educate and Inspire American Consumers
The GSC aims to raise shrimp consumption by employing targeted marketing communications and in-store promotions to remind consumers of the health benefits and versatility of including shrimp in their daily diet.
Sustainability Spotlight
Emphasizing the significance of responsible seafood choices, the campaign will educate consumers about the impact of sustainable wild and farmed shrimp on the environment. The GSC encourages consumers to choose responsibly sourced shrimp to promote sustainability.
David Castro, the GSC co-founder and CEO of Manta Bay, a Mexico-based seafood trading company, expressed optimism about the council’s ability to align the interests of participants in the industry and introduce global consumers to the benefits of consuming sustainably produced protein sources.
Gabriel Luna, the GSC’s co-founder, highlighted that the establishment of the council followed discussions at the Global Shrimp Forum in the Netherlands, where producers from various countries recognized the need for a global body to promote shrimp consumption internationally.
Sandro Coglitore, a prominent figure and advocate within the shrimp sector, extended an invitation to more exporters and seafood organizations to join hands with the GSC, emphasizing the importance of collective action to address industry challenges.
Rajagopal Choudary Chitturi, chairman of one of India’s largest shrimp export companies, applauded the council’s establishment, noting the collective support from Indian exporters who participated in the inaugural meeting.
Miguel Barcenas, a strategy consultant for the GSC, expressed excitement about the collaboration, anticipating an impactful marketing campaign aimed at promoting shrimp consumption in the US and worldwide. The campaign aims to showcase the health benefits, culinary possibilities, and sustainability of shrimp consumption.
Lisa Wallenda Picard, president and CEO of NFI, concluded by expressing pride in supporting the GSC’s mission to increase sustainable shrimp consumption through education and inspiration, highlighting the collaborative efforts essential to ensuring shrimp and seafood remain a tasty, healthy, and sustainable choice for consumers.