- La Buena Pesca is a call to action for all stakeholders in the domestic artisanal fishing value chain to commit to working collaboratively, adopting, and voluntarily implementing a shared standard of responsible fishing and consumption. By implementing these practices, we will reduce illegal, unreported, and unregulated (IUU) fishing.
- Chefs and artisanal fishers are the protagonists of this collaborative. Two partners participated in T’impuy 2024, sharing their experiences and responsible practices for preserving marine resources.
Lima, Peru — In the unique and unprecedented event of T’impuy 2024, chefs from various regions of the world congregated to engage in discussions about the food we prepare and consume, as well as the broader implications of everything related to culinary culture. This gathering featured esteemed personalities such as Gastón Acurio and Pía León, celebrated chefs from Peru, who served as hosts alongside the International Basque Culinary Center Council. The event underscored Peru’s significant contribution to the global culinary landscape over the past few decades.
Highlights of the event included the participation of members of La Buena Pesca in two of the panels. In the “Mar Adentro” panel, Coco Tomita, chef and co-founder of Shizen restaurant, a member of La Buena Pesca, emphasized their gastronomical purpose, while underscoring the importance of working together for a greater good: the sustainability and preservation of marine resources. Manuel Milla, who represents artisanal fishers from Marcona and is a member of La Buena Pesca, emphasized the collaborative endeavors of all fishers in ensuring the sustainability of marine resources, safeguarding biodiversity, and underscoring the significance of forming associations.
The event concluded with the presentation of an open letter addressed to present and future chefs, underscoring the profound link between cooking and the natural world. The letter emphasized that chefs rely on the gifts of nature to pursue their culinary art and carry a responsibility to conserve it. A plea was made to embrace eco-friendly methods, utilize seasonal produce in cooking while respecting their natural availability, and advocate for a sustainable production approach. Furthermore, it stressed the importance of taking initiative and supporting research in the food industry to ensure access to sustainable and safe food options.
La Buena Pesca, an initiative led by Future of Fish, has been fundamental in promoting responsible fishing and consumption in the Peruvian market. Through training in quality, commercialization, and traceability, it has allowed artisanal fishers to significantly improve their living conditions and contribute to the sustainability of marine resources. La Buena Pesca is an example of how collaboration between fishers, chefs, and consumers can create a virtuous circle that benefits everyone, promoting sustainable fishing practices and ensuring fair prices for seafood products.
T’impuy 2024 was not only a forum for discussion and exchange of ideas but also a powerful reminder of the crucial role we all play in protecting our marine resources and promoting sustainable and responsible gastronomy.
Published Jul 26, 2024
