We look out for SSPI investors, but our decisions also need to be good for the environment and be socially responsible. Here are a few examples:
SSPI Investors – We set profit margins as low as possible. We want to grow with modest profit margins. We believe our customers will reward low prices with more business. Long term growth is more important than short term profits.
Environment – We select products that lend themselves to low environmental impacts. Boats, farms and distributors are carefully hand picked for their effort to minimize environmental encounters.
Socially Responsible – Our farms and our partners look for ways to make life better in our local communities.
Copano Blues shrimp farm donated land, and allowed right of way access for a kayak launch on Copano Bay in South Texas. The boat launch encourages healthy lifestyles and low environmental impact. This is one way we give back to our community.
We voluteer and donate to Wings Rescue Center
Wings Rescue Center is a volunteer run, donation funded 501(c)3 organization in Rockport, TX. We rescue and provide rehabilitation for injured and orphaned wild birds in Aransas County. Birds are released back into the wild whenever possible.
We volunteer and donate services to Keep Aransas County Beautiful
Enriching and empowering the community through litter prevention, waste management, beautification and recycling by means of education and enforcement.
Social responsibility is a journey, not a destination.
Sustainable Sea Products is dedicated to finding innovative and responsible sources of top quality seafood. We review sustainability assessments and ratings from several sources. We research the company, the fishery or farm. We visit our supplier partners, and ask tough questions about supply chain, fisheries management, traceability, transparency, feed, FCR’s, and social responsibility.
Socially responsible sourcing is not a destination, but a journey. We strive to become more responsible everyday in our actions. Our suppliers partners do the same.
Stephen White Berry
Stephen brings to SSPI an expertise in sales and purchasing derived from his background in the food industry as an Executive Chef by way of being a graduate of Le Cordon Bleu Paris Ottawa Culinary Arts Institute.
This background with real time experience and mastery of profit and loss dealing with emphasis on quality control (HACCP), portion control and costs, creative brand development, equipment and accessory costs, and purchasing/sales protocols add strength to the SSPI marketing/sales and customer development.
Stephen also has a BS degree from the University of Maryland and is a member of the Pi Gamma Mu honor society.
Jim Salmon provides SSPI customers with over 40 years of innovative food service products and solutions expertise.
Jim graduated from Stetson University with a BBA degree and a double major in Marketing and Management. He also received an MBA from Stetson in Finance. With a highly visible background in leadership (rank of Captain in the US Army Aviation branch), Mr. Salmon joined General Mills Restaurants, Inc., in 1978, now known as Darden Restaurants.
As a Senior Vice President, Mr. Salmon supervised the total purchasing needs of General Mills Restaurants, Inc., which included Red Lobster, The Olive Garden, China Coast and Bahama Breeze restaurants. Total dollar responsibility was over $1 Billion, ($450 million in seafood and
$600 million in commodities, dry goods and equipment).
Mr. Salmon has been involved in many industry associations. They include his being Past Chairman and President of National Fisheries Institute, an industry organization of over 1,100 seafood companies, including: fishermen, trawler operators, processors, brokers, wholesalers
traders, distributors, foodservice and retail operators, bankers and other support businesses of the seafood industry; Past Director - Ocean Trust, an environmental organization for the protection of the wetlands and estuary habitats of fish and aquatic animals; Past Director - National Frozen Food Association, an association of over 1,000 members to include food manufacturers, marketers, retail and foodservice operators and an Advisory Board member of the University of Florida Aquatics Laboratory.