On October 20, at Race to the Top 2026, we crossed the finish line once again…
More than 400 participants learned strategies, experiences, and success stories throughout conversations that reaffirmed a central idea: sustainability is no longer an added value — it’s the new way to compete.
Discover the 20 most valuable lessons the forum left us with:
Pamela Nath, Director of the Sustainable Shrimp Partnership (SSP)
1
A New Journey: Train, Adapt, Build
Ecuador’s shrimp industry reached the top through vision, effort, and transformation. Staying there means continuing to evolve: understanding the landscape, strengthening its capabilities, and preparing for the next goal.
Rodrigo Laniado, President of Songa; José Antonio Camposano, Executive President of the National Chamber of Aquaculture (CNA); and Sandro Coglitore, CEO of Omarsa.
2
The New Playing Field
Geopolitics, trade, technology, and new expectations are changing the conditions for competition. Anticipating these changes will be key to deciding how to grow.
Vidar Gundersen, Global Director of Sustainability at BioMar.
3
Ripple Effect
Business decisions do not stop at the company’s doors. Their effects reach the natural, social, and economic systems on which businesses also depend.
Sean Cash, Director of the Division of Agriculture, Food, and Environment at Tufts University’s Friedman School.
4
¿Puedo confiar en ti?
Doing things right is not always enough. For sustainability, origin, and production practices to build trust, they also need to be understood and verified.
Katherine Bryar, Director of Strategic Partnerships at Aqua-Spark.
5
La carrera por alimentar al mundo
Aquaculture has an important role to play in the future of food. Its ability to lead will depend on how the industry grows and how well prepared it is to do so sustainably.
Marcela Bravo, Studies and Projects Manager at SalmonChile; and José Antonio Camposano, Executive President of the National Chamber of Aquaculture (CNA).
6
Déjà Vu
Industry growth brings new opportunities, but it also changes the challenges. Salmon’s experience can help anticipate what lies ahead for shrimp.
Susana Chávez, Co-founder of Conexión Consultores.
7
Are you missing sustainability’s real business value?
Sustainability’s return does not always show up as higher revenue. It can also mean lower risks, greater resilience, market access, efficiency, and trust.
Paula Rincón, Co-founder of Think & Talk; Carlos Díaz, CEO of BioMar; and Alejandro Ruiz-Cámara, General Manager of Promarisco.
8
Where’s the Return?
To make sustainability part of business strategy, companies need to recognize where it creates value—from efficiency and risk management to new business opportunities.
Paula Rincón, Co-founder of Think & Talk; Brenda Bowler, Head of Innovation at Vitapro; Moisés Poli, Director of Strategic Marketing and Technology for Aqua Latam at Cargill; and Alex Obach, Director of Innovation at Skretting.
9
Build Options Before You Need Them
Waiting until a resource becomes scarce can limit your options. Exploring alternatives early gives businesses time to test them, develop them, and prepare for changes in supply.
Vidar Gundersen, Global Director of Sustainability at BioMar; Maye Walraven, Business and Impact Director at Innovafeed; Lenaïg Richard, Aquaculture Business Director at Corbion; and Kenneth Fredriksen, Chief Commercial Officer at Aker QRILL Company.
10
Innovation, Adoption and Resilience
Aquaculture production depends on inputs exposed to global pressures and change. Diversifying options and working together can strengthen the industry’s continuity and resilience.
Fernando Coronel, Vice President of Corporate Banking and Value Chains at Banco Guayaquil; Juan Pablo Castiblanco, Senior Business Manager at BASF; Karina Briones, Sustainability Manager at Skretting; and Daniel Arana, Americas Sales Director at INVE Aquaculture.
11
Do You Have the Right Players?
A strategic partner can bring capabilities a company does not have in-house. The key is identifying what the business needs and building relationships that create long-term value.
Paula Rincón, Co-founder of Think & Talk; and Sandra Pardo, Finance Manager at Omarsa.
12
What Makes Your Players Want to Stay on the Team
Retaining talent is also a business decision. Investing in people’s real needs can strengthen their commitment and reduce the cost of replacing them.
Soledad Jirón, Senior Investment Officer at FMO; Maurice van Tholen, Business Development Manager at Ocean Health; Vianna Maino, expert in investment projects and strategic sectors; and Carolina Andrade, Vice President of Corporate Banking at Produbanco.
13
Energy, Technology, and Resilience
A sustainable solution does not automatically become a financeable investment. A project must demonstrate its value, structure its risks, and show how it can deliver results and grow.
Xavier Chalén, Director of the Marine and Coastal Program at CI-Ecuador; Marco Robles, Conservation Director at TNC; Tarsicio Granizo, Director of WWF; and Yahira Piedrahita, Executive Director of the National Chamber of Aquaculture (CNA).
14
What could world-leading aquaculture look like?
Looking ahead to 2040 means defining what leadership looks like: not just growth, but stronger competitiveness and resilience alongside healthy ecosystems.
Ma. Fernanda Vilches, International Trade Show Manager at the National Chamber of Aquaculture (CNA); Kevin Edwards, Vice President of Global Market Development at GDST; Fernanda Kuschel, Sustainability and Precision Services Manager for the Andean Region at dsm-firmenich; and Esteban Gallegos, Business Developer Officer at EDISA.
15
Everyone Says They’re Doing It Right. Who Can Prove It?
In increasingly demanding markets, responsible production is the starting point. Traceability and evidence help demonstrate it and build trust.
Susana Chávez, Co-founder of Conexión Consultores; Julian Jacobitz, Managing Director at FGS Global; David Grey, Corporate Affairs Manager at Vitapro; and Katherine Bryar, Director of Strategic Partnerships at Aqua-Spark.
16
What Sustains Trust?
Trust is built before a crisis arrives: through consistent decisions, clear evidence, and credibility sustained over time.
Sean Cash, Director of the Division of Agriculture, Food, and Environment at Tufts University’s Friedman School; Anna Theadcraft, Workplace Wellbeing Manager at Delta Air Lines; Robert Jones, Vice President of the Culinary Institute of America; and Corey Peet, Vice President of Sustainability at AquaStar.
17
How Is Value Created?
A product’s value is also shaped after it leaves the farm. Understanding what buyers, chefs, and consumers need helps turn its attributes into experiences they want to choose.
Fernando Palacio, Chef at GOe Tech at the Basque Culinary Center; Iván Grain, Founder and Chef at Marrecife; and Federico Trujillo Uribe, Culinary Director at F Group.
18
Live Gastronomic Lab
Understanding how shrimp is produced is only part of its potential. Looking at it through the lens of food can open up new ways to prepare it, present it, and create value.
Paula Rincón, Co-founder of Think & Talk; Verónica Dahik, CEO of Natluk; and Annabell Palacios, CEO of Agrimingold.
19
Who Grows When You Grow?
Industry growth brings new opportunities, but it also changes the challenges. Salmon’s experience can help anticipate what lies ahead for shrimp.
Guillem Graell, former Chief Marketing Officer of FC Barcelona.
20
First place isn’t always won on the field
Leadership goes beyond results. It also means defining what we stand for and building a distinct place in the minds of markets.