The Sustainable Shrimp Partnership is using its eighth anniversary to highlight shrimp’s nutritional value and promote dialogue with leaders across the food system.
The Sustainable Shrimp Partnership (SSP) is highlighting the nutritional value of shrimp and its sustainable production model as it celebrates eight years of activity.
The organization, which brings together major Ecuadorian shrimp producers, says it aims to expand the conversation around shrimp beyond aquaculture production and into the fields of nutrition, food policy and culinary education.
The initiative coincides with National Nutrition Month in the United States and growing attention to the updated 2025–2030 Dietary Guidelines for Americans, which emphasize nutrient-dense protein sources and recommend eating seafood several times per week.
Shrimp is currently the most consumed seafood product in the U.S., positioning it as a key contributor to seafood consumption targets.
Dialogue across the food system
“Talking about healthy proteins also means talking about how they are produced. For the past eight years, together with our members, we have demonstrated that it is possible to offer premium-quality shrimp produced under the most rigorous environmental, social, and food safety standards. Our goal now is to share this information with those who influence dietary recommendations and show how shrimp can contribute to health, nutrition, and sustainability goals,” explained Pamela Nath, Director of SSP.
SSP will present this agenda at Seafood Expo North America in Boston, where it plans to meet with representatives from Tufts University, the Culinary Institute of America and the Kitchen Collaborative.
Activities will also include a shrimp masterclass for chefs working with the culinary team at Google.
The discussions will be supported by Chavanne Hanson, a leader in Food Choice Architecture and Nutrition, who has led global nutrition and food communication strategies at organizations such as Google and Nestlé.
“Food choices aren’t just about nutrition; they are driven by how information is shared and the trust we place in the source. While health professionals and academic leaders guide these conversations, industry leaders must provide the substance. With its lean nutritional profile and rigorous production standards, SSP shrimp is a vital part of that evidence-based dialogue,” said Chavanne Hanson.
Building awareness of shrimp nutrition
In collaboration with the National Chamber of Aquaculture and the Seafood Nutrition Partnership, SSP has also developed the Shrimp Nutrition Guide, a resource for dietitians and health professionals explaining the nutritional benefits of shrimp.
The guide has now been made publicly available as part of the organization’s anniversary initiatives.
Promoting responsible shrimp production
Since its creation, SSP has promoted a production model focused on environmental and social standards, including zero antibiotic use, full traceability and neutral water impact. The initiative also works to advance sustainability across the shrimp value chain through programs such as the Sustainability Leadership Roundtable, the Scale Up program supporting small and medium-sized actors, and education platforms including SustainED, Race to the Top and the Shrimp Summit.
