Indigenous Coastal Leaders Present Marine Sustainability Proposals at Global Seafood Marketplace in Barcelona

Original article: Líderes de pueblos originarios costeros llevan sus propuestas de sostenibilidad marina al Global Seafood Marketplace en Barcelona Indigenous Coastal Leaders Present Marine Sustainability Proposals at Global Seafood Marketplace in Barcelona The Seafood Expo Global / Seafood Processing Global will take place from April 21 to 23 at the Gran Vía venue of Fira de Barcelona. This event is the world’s foremost gathering for the fishing industry. Organized by Diversified, this edition is set to be the largest yet, featuring over 52,950 square meters of exhibition space, participation from more than 2,300 companies across 86 countries, and 65 national and regional pavilions.

In this global context, a Chilean delegation made up of leaders from indigenous communities, coastal areas, and artisanal fisheries will participate to highlight the essential role of territories and traditional knowledge in ocean sustainability. The delegation will provide insights that directly connect consumption decisions with marine ecosystems and the communities that rely on them. Through narratives such as «The Ocean also Pays the Bill» and «Knowledge that Sustains the Ocean,» they aim to broaden the conversation beyond a purely productive logic, demonstrating that traditional practices are actively contributing to conservation and the sustainability of the sector.

In this context, the role of so-called Ocean Defenders—indigenous peoples, local communities, and small-scale fishermen—is highlighted as central to ocean management, biodiversity protection, and climate action. This proposal emphasizes that ocean governance is not abstract or exclusive to states or industries; it directly involves those who inhabit and care for these territories. Furthermore, the initiative values contributions from tools such as the Coastal Marine Spaces of Indigenous Peoples (ECMPO), promoted in Chile by the Lafkenche Law (20.

249), as concrete instruments for sustainable, inclusive, and long-term territorial management. Stand and Approach Towards the Global Industry The participation of the Chilean delegation will be showcased at a stand aimed at fostering direct conversations with the global seafood industry, placing indigenous peoples at the center as key players. The proposal invites reflection on the impact of production decisions on ecosystems and communities, highlighting that their knowledge and practices are essential for both ocean sustainability and business viability, positioning themselves as a strategic opportunity in economic and reputational terms.

More than just an exhibition space, the stand offers an experience inspired by the territories: a welcoming place to enter, sit, and converse. The setup centers around a dining table and chairs, with specially designed cards encouraging questions and dialogue among participants. This setup enhances the experience through a daily-renewed «menu» of topics presented on a chalkboard to guide the discussions.

In the center, a traditional Lafkenche raft will serve as a symbol of the territory and its ancestral connection to the sea. The space is further enriched with walls featuring key data and photographs of the communities, alongside printed materials that delve deeper into these subjects, connecting the industry with the territory from a more humane and comprehensive perspective. The Chilean delegation includes Yohana Coñuecar Llancapani, a mapuche williche leader and aquaculture technician with over 15 years of experience in mussel farming and coastal management; Ingrid Echeverría Huequelef, spokesperson for the Lafken Mapu Indigenous Community in Chiloé, with a background in seaweed harvesting and related production processes; and Elías Colivoro Chiguay, an artisanal fisherman, mussel farmer, and territorial leader from Yaldad, experienced across the entire value chain of Chilean mussels.

The representatives agree on the need to broaden the industry’s perspective and integrate communities into the global conversation. “The seafood industry often talks about efficiency, volume, and markets. And that is understandable.

But it rarely stops to consider what happens in the territories where this production is possible. It seldom acknowledges that before these global chains existed, there were already communities sustaining these ecosystems,” stated Yohana Coñuecar Llancapani. Ingrid Echeverría Huequelef added, “We are at the beginning of everything: we harvest, dry, and prepare raw materials like seaweed, which then transform and circulate in global markets.

But that work is not made visible nor does it receive fair and dignified remuneration. ” “That is why it is important to be in these spaces, to show that behind each product there is knowledge, work, and territory, and that a truly sustainable industry must take responsibility for that,” emphasized Echeverría Huequelef. Similarly, Elías Colivoro Chiguay noted, “The mussel farming that currently supports much of the production of Chilean mussels has roots in indigenous peoples, in the traditional practices of our territories that influence consumption, exchange, and marketing.

” “Communities are not just part of the production chain; we are the ones who maintain the balance between production and sustainability. The challenge is to access better conditions to compete, without losing that connection to the sea, which is also our way of life,” added Elías Colivoro. A Contribution from Chile to the Global Debate This delegation’s participation seeks to position Chile as not just a significant player in the seafood industry, but also as a benchmark in management models that integrate ancestral knowledge, sustainability, and territorial justice.

In the context of climate crisis and increasing pressure on marine ecosystems, the proposal by Chilean leaders representing indigenous peoples posits that including communities in decision-making is not just a matter of equity, but a necessary condition to ensure the continuity of oceans and global food systems.