The Global Shrimp Council (GSC) launched at 2025 Seafood Expo North America (SENA) in Boston, United States, its first global shrimp marketing effort, unveiling its Happy Protein campaign, to celebrate shrimp as a delicious, better-for-you protein that brings a smile to every table. At the moment, the GSC has 55 members and officially launched its digital campaign expecting to attract more industry members.
The GSC is an independent international organization comprised of shrimp producers, exporters and importers, founded with the vision to build a better and more sustainable future for the shrimp industry. The Council was established as a non-profit organization in Washington DC, with support from the National Fisheries Institute (NFI) and the Global Shrimp Forum (GSF). The Council’s mission is to elevate shrimp as a top-of-mind, healthy protein option through consumer education.
GSC was officially presented the initiative at the Global Shrimp Forum in Utrecht (Netherlands) in 2024, whose marketing strategy is based on over 800 interviews as well as global and local analyses of consumer trends in the USA.
Elevate the Industry Sustainably and Profitably
Joining the GSC offers shrimp industry members the opportunity to participate in their global effort to elevate the shrimp industry sustainably and profitably and promote shrimp consumption worldwide – including access to marketing campaign assets, retail/foodservice and warehouse promotional programs, participation in global events and more.
The Founders
The Global Shrimp Council was born with a clear vision: to elevate shrimp as the world’s favorite protein. And none of this would be possible without its co-founders, Gabriel Luna and David Castro, who have worked tirelessly to unite the industry and promote global shrimp consumption.
Gabriel Luna is Co-Founder and Chair of the Global Shrimp Council following 20 years of experience in the global seafood industry. Gabriel’s experience reaches beyond boarders, from sourcing premium Ecuadorian and Mexican shrimp to representing top seafood companies in the USA, France, and Italy. His past roles have included fostering international partnerships, premium sourcing, quality assurance, market advisory services.
He is an expert in sustainable farming practices with a decade of hands-on aquaculture experience, dedicated to advancing the shrimp industry through collaboration, innovation, and strategic leadership. A passionate advocate for industry education, he founded the Shrimp Master Class to promote knowledge sharing among industry professionals, and is co-creator of the podcast, ShrimpCast.
On the other hand, the other Co-Founder and Co-Chair of the Global Shrimp Council, David Castro, dedicated to strengthening the global shrimp industry through collective efforts. His expertise as an intercultural manager, along with his systemic perspective, has made him a bridge between different industry stakeholders, fostering productive dialogue and strategic partnerships.
His leadership has positioned him at the forefront of organizations such as COMEPESCA, and he is the founder of the Mexican Shrimp Council. He is the founder of Manta Bay, SA de CV, a leading marketing company both in Mexico and internationally, and also invests in food processing plants located along the Gulf of California, from where he supplies markets in Europe, Asia, and the United States.
Enjoyed by people for 500 million years
Shrimp has been enjoyed by people around the globe for centuries. In fact, shrimp’s earliest known ancestors date back some 500 million years, and geological changes such as continental drift and ocean currents have choreographed the movement of shrimp around the world.
Archaeological findings show that the first evidence of shrimp consumption dates back to the 4th century of the Common Era. Already eaten by the Greeks and Romans, they appear in cookbooks where one of the most popular dishes at that time was to wrap shrimp in fig leaves, cook them and serve them with a honey glaze.
During the 17th century, thanks to technological development, a simpler and faster mechanized harvesting method was introduced in the United States. Shrimp fostered a new culture in the American South, mainly in Louisiana, where they became a prized ingredient. Today, legends still reflect the shrimp’s path and its universal impact on the collective imagination.
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