🛒 The Check-Out: Cecilia Lopez, Atarraya
Why shrimp could save us.... and our good news + events roundup!
Remember the heady days of lockdown, when everyone watched Seaspiricy and decided that maybe, just maybe, they’d skip fish and chips that Friday?
If ‘aquaculture’ is as new to you as it is to us, you’re in for a treat. If aquaculture is the soapbox (shrimpbox? come back to this pun post-article for it’s full effect…please) you regularly stand on, you’re ALSO in for a treat. We wouldn’t dare leave you out.
Today you’re fortunate to have an expertly crafted tour of the environmental impact of Shrimp, seafood supply chains and how Atarraya is designing a really cool solution. Our tour guide is Cecilia, who leads on all things sustainability reporting and certifications. It’s rare for us to get a list of references alongside interview answers - Atarraya’s shrimp save miles, but Cecilia has really gone the extra one with this interview. We’ll stop.
As usual - a chunky roundup of this week’s Good(s) News and a smattering of events and open roles are at the end.
Let’s dig in…
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6 questions with Cecilia Lopez, Sustainability Reporting and Certifications Lead at Atarraya
Hello! We’d love the non-LinkedIn lowdown on who you are, what Atarraya focused on, your role to make that happen and what you were doing before you were making the planet cooler (both meanings intended)?
Hello! My name is Cecilia López, and I lead sustainability reporting and certifications at Atarraya Inc., where we are rethinking shrimp farming through biotechnology and innovation. Our goal is to make shrimp locally accessible and environmentally responsible, eliminating the need for ocean trawling and habitat destruction.
Our core innovation, Shrimpbox, is a land-based, self-contained aquaculture system that uses Biofloc Technology (BFT) to recreate the natural conditions where shrimp thrive. In the wild, beneficial microorganisms maintain water quality and provide extra nutrition — Shrimpbox mimics this balance, reducing water use by 99%, eliminating harmful waste discharge, and enabling antibiotic-free, low-impact shrimp production anywhere in the world. By decentralizing shrimp farming, we also reduce emissions from long-distance seafood supply chains. Through our brand, Agua Blanca Shrimp, we bring high-quality, responsibly farmed shrimp to local markets, ensuring a transparent, sustainable alternative to conventionally farmed and imported seafood.
At Atarraya, I ensure our sustainability initiatives are measurable and impactful, from assessing our environmental footprint to leading certifications and compliance efforts. I also work on projects about the circular economy, such as transforming biofloc waste into biofertilizer for regenerative agriculture, aligning with our vision of closing waste loops and integrating food systems with nature.
My passion for sustainability started early—I grew up surrounded by animals, which shaped my understanding of ecosystem conservation. I studied Sustainable Development Engineering at Tecnológico de Monterrey in Mexico, focusing on circular economy models and environmental solutions. In Monterrey, I worked on community-led conservation projects, including composting initiatives, biodiversity monitoring, and the development of an environmental unit at HOGA, an equine therapy center, where I evaluated solutions for waste management and energy consumption.
Later, in Jalisco, I helped build a restaurant from recycled materials at Hoja de Pluma, a permaculture center, designed to integrate food production with regenerative practices. In Austria, I engaged in sustainable livestock management and organic farming, where I learned how regenerative agriculture can align food production with ecological balance.
These experiences reinforced my belief that sustainability isn’t just about minimizing harm—it’s about redesigning food systems to restore and regenerate the environment.
At Atarraya, we are proving that aquaculture can be part of the solution, offering a responsible, scalable way to meet global seafood demand while working with nature, not against it.
How have you calculated Atarraya’s climate impact?
At Atarraya, we use a Life Cycle Assessment (LCA) approach, aligned with ISO 14040/14044 standards, to measure our environmental footprint. As part of Google's Startups for Sustainable Development program, we are committed to leveraging technology and innovation to drive sustainable food production. Our impact is measured through the United Nations’ Sustainable Development Goals (SDGs), ensuring that our efforts contribute to global priorities such as climate action, responsible consumption, and life below water. This comprehensive approach allows us to evaluate the full impact of our shrimp production, from feed sourcing to farm operations and product distribution.
Key findings from our carbon footprint assessment:
Significantly Lower Carbon Emissions – Traditional shrimp farming emits between 5-15 kg CO₂e per kg of shrimp, with extreme cases reaching 1,603 kg CO₂e/kg when mangrove deforestation is involved. Shrimpbox operates at approximately 4.5 kg CO₂e/kg, on par with the most efficient recirculating aquaculture systems (RAS).
Elimination of Land-Use Change Emissions – Unlike conventional shrimp farms that contribute to mangrove deforestation, Shrimpbox is a land-based system, preventing up to 500 tons of CO₂ emissions per hectare of conserved mangrove per year.
Drastic Reduction in Water Usage – Traditional shrimp farming consumes around 60 m³ of water per kg of shrimp. Shrimpbox reduces this to just 1 m³ per kg, a 98% decrease, lowering both water consumption and the energy required for water treatment.
Lower Energy Consumption & Feed Optimization – Shrimpbox is designed for energy efficiency, consuming less electricity per kg of shrimp compared to open-pond systems. Additionally, its biofloc technology improves feed conversion ratios (FCR), reducing feed waste and associated emissions.
Logistics & Distribution Emissions Reduction – Shrimpbox enables local production, avoiding long-distance transportation and air-freight emissions typically associated with imported seafood.
Our assessments show that Shrimpbox significantly reduces the environmental impact of shrimp farming while creating a scalable, sustainable alternative to traditional production. Moving forward, we continue to refine our LCA model, incorporate renewable energy sources, and optimize waste valorization strategies to further reduce emissions and resource use.
Educate us - why do you think aquaculture is the way forward? Why are you focused on shrimp specifically?
As someone deeply invested in food production systems and environmental conservation, I see aquaculture as a crucial solution to the growing demand for seafood. Today, over 90% of global fish stocks are either overfished or fully exploited, meaning that relying on wild-caught seafood is no longer sustainable. If we want to continue enjoying seafood without collapsing marine ecosystems, we need responsible, scalable alternatives—and aquaculture is the most viable path forward.
Shrimp, in particular, stands out as both one of the most consumed and most problematic seafoods. Globally, shrimp ranks among the top seafood choices, with over 6 million metric tons produced annually. However, conventional shrimp farming has been linked to mangrove deforestation, pollution, and labor rights violations, making it one of the most environmentally and socially challenging industries.
My personal commitment to biodiversity conservation and ecosystem protection is what led me to focus on mangrove preservation. These ecosystems are not only extraordinary carbon sinks, capturing and storing up to four times more carbon per hectare than rainforests, but they also serve as critical habitats for marine and terrestrial species, supporting the rich biodiversity that Mexico is known for. Since moving to Puerto Escondido, Oaxaca, I’ve experienced firsthand the deep connection that coastal communities have with the ocean and its resources. Here, the sea is not just a source of food—it is a way of life, culture, and economic survival. The health of mangrove ecosystems directly impacts local livelihoods, as these habitats serve as nurseries for fish and crustaceans, protect coastlines from erosion, and regulate water quality. Many coastal communities rely on marine resources for economic stability, making ecosystem conservation essential for both biodiversity and sustainable development.
Coming from a city in the desert of Northern Mexico, where nature often feels distant and most people have little awareness of where their food comes from or its environmental impact, this perspective has been eye-opening. It has reinforced my belief that conservation isn't just about protecting nature—it’s about safeguarding the ecosystems that sustain both biodiversity and the people who depend on them.
At Atarraya, we are demonstrating that shrimp farming can contribute to, rather than harm, the environment. By eliminating the need for trawling and deforestation, while reducing resource consumption, we are proving that aquaculture can be an essential part of a sustainable food future.
Ok, magic wand time; if we could grant you three wishes for the alternative protein industry, what would they be?
A truly level playing field – The global food system is designed to favor conventional meat and seafood, with massive subsidies making unsustainable products artificially cheap. Meanwhile, alternative proteins often struggle with higher production costs and regulatory hurdles that slow down their adoption. If we want real change, we need policy shifts that account for environmental externalities, incentivizing regenerative, low-impact food systems rather than continuing to prop up industries that degrade ecosystems.
Investment in localized, resilient food production – Scaling alternative proteins shouldn’t mean replicating the problems of industrialized agriculture with centralized mega-factories. We need decentralized food production models that cut emissions, support local economies, and increase food security. Having lived in different regions across Mexico and abroad, I’ve seen firsthand how consumer awareness of food sources varies greatly. In urban areas, many people are disconnected from how their food is produced and its environmental impact, while coastal and rural communities often rely directly on local ecosystems for sustenance and economic stability. Strengthening regional food systems could help bridge this gap, fostering greater transparency, resilience, and equitable access to sustainable nutrition.
Rethinking how we perceive alternative proteins – The industry often focuses on mimicking conventional meat, but what if we embraced the unique qualities of alternative proteins instead of treating them as “substitutes”? Many sustainable foods—whether biofloc-grown shrimp, plant-based proteins, or cultivated seafood—offer distinct flavors, nutritional benefits, and production advantages. If we shift the conversation to innovation rather than replication, we can move beyond comparisons and position sustainable food as the smarter, more responsible choice—delicious in its own right.
Finally - We’d love some climate-related recommendations; one resource, one person to follow online and one consumer brand that’s killing it!
🌊 Resource: Ocean Conservancy → Works to protect the ocean through policy advocacy, marine conservation, and solutions for plastic pollution and sustainable fisheries.
🌎 Person to Follow: Enric Sala → National Geographic Explorer and founder of Pristine Seas, dedicated to creating and expanding marine protected areas worldwide.
🍄 Consumer Brand: Ecovative → Develops sustainable, mycelium-based alternatives to plastic and leather, reducing waste and promoting regenerative materials.
🎯 Hayman Distillers published its latest impact report, highlighting its B Corp and EcoVadis certifications, packaging improvements - including lighter glass bottles, increased recycled content, and 5L box formats - and operating its distillery on 100% green energy.
🎯 Lily's Kitchen recertified as a B Corp, achieving its highest score to date at 102!
🎯 NEOM Wellbeing released its latest impact report, showcasing key sustainability initiatives such as moving to offices with a greater focus on sustainability, with aims of employing 100% renewable energy and enhancing waste management. They also worked on improving the accuracy of their Scope 3 distribution data while reducing Scope 1 natural gas consumption by 59%.
⭐️ the LEGO Group have created a new material for their tires made from recycled fishing nets, ropes, and engine oil. These new tires, incorporating at least 30% recycled content, have already been integrated into select LEGO sets and aim to include these eco-friendly tires in approximately 120 different sets by the end of 2025.
⭐️ Lidl GB have partnered with Swiss Pack Europe and Algramo who have developed a refillable FORMIL spout pouch, providing an alternative to traditional detergent packaging. This innovation won the Innovation Gallery award at the recent Packaging Innovations & Empack event.
⚡️ FixFirst launched the UK’s first repair voucher program via its Fix1.today platform, in partnership with The Restart Project and ReLondon, with funding from the North London Waste Authority. The initiative, which uses AI to improve repairs and support local businesses, aims to expand nationwide to promote the right to repair and circular economy solutions.
⚡️The Ellen MacArthur Foundation released a new report, Reuse in the Global South, in collaboration with WWF, showcasing 12 case studies of successful reuse models across key product categories. The report highlights how businesses in the Global South are already driving circular economy solutions, emphasising the need for coordinated action to scale their impact.
⚡️ DuoUK and EMERGE Recycling have partnered to collect and recycle Low-Density Polyethylene (LDPE) from 30 Greater Manchester businesses, aiming to improve recycling rates for this commonly used but under-recycled plastic.
Follow us on LinkedIn for a fresh digest of Good News every Friday. Have good news? Share it with us - info@followingthefootprints.com!
Jobs in CPG x Sustainability
Copenhagen or Paris - Social Impact Manager - GANNI
Manchester, UK - Sustainability Manager - Co-op (£58,000 - £66,000)
Events
📆 13th March - Unlocking Business Value with Product Carbon Footprints - Virtual
📆 19th March - State of Sustainability: Food & Bev Summit - Chicago, USA
📆 20th March - Fireside chat - learning from how pioneering businesses approach impact - Virtual
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Until next time!
Team FTF