Retailers and food service companies play a pivotal role in shaping labour conditions across global shrimp supply chains — but are their purchasing practices contributing to the problem?

This webinar presented new research assessing purchasing practices against the ETI Base Code, showing how pricing below production cost, delayed payments, short lead times, and last‑minute order changes can contribute to human rights risks in the shrimp supply chain.

Speakers

Dr Darian McBain  - CEO, Outsourced Chief Sustainability Office (Moderator)

Roisai Wongsuban - Independent Human Rights Consultant, Seafood Sector 

Aimee Kelly  - Ethical Sourcing Operations Manager, Coles Group 

Kirill Buketov - Policy Officer, IUF

Anyamanee Tabtimsri - Programme Officer, ILO

Melissa Karadana - Purchasing Practices Programme Lead, ETI

This event was part of our ETI Insights series

File(s)

Shrimp Supply Chains: Making the link between purchasing practices & human rights

This report examines working conditions, including non-compliance with the ETI Base Code, across global shrimp supply chains.

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