No one person or organization can change a system. Improving seafood sourcing, shifting supply chains, and strengthening small-scale fisheries all require massive and long-term efforts from multiple stakeholders and passionate advocates. Still, every system has intervention points or key levers that can help accelerate change. As we try to build a movement for responsible seafood sourcing in Peru, we’ve identified chefs as powerful levers for driving the movement.
Peruvian cuisine is synonymous with seafood. From ceviche to arroz con mariscos to grilled octopus, seafood is one area where local ingredients—and chefs—truly shine. What may come as a surprise is that despite the deep love of seafood, sustainable and traceable seafood movements are still very nascent in Peru.