Nutrition Partnership Honors 3 for Supporting Seafood for Better Health

Trident Seafoods’ Joe Bundrant, omega-3 researcher Joseph Hibbeln and executive chef Kelly Armetta are being honored by the Seafood Nutrition Partnership (SNP) for their support of the partnership’s mission to raise public awareness about the essential benefits of eating seafood.

SNP said in an Aug. 2 announcement that all three honorees are passionate about improving the lives of Americans through nutrition and have demonstrated an exceptional impact. They are to be formally honored at an SNP gala on Sept 21.

Bundrant will receive the Seafood Industry Visionary Award for collaborations that focus on the public health benefits of the partnership’s mission of increasing seafood consumption for the health of all Americans. He was a founding investor in SNP nearly a decade ago, and his efforts have made a lasting impact on the partnership’s mission, improving lives through seafood nutrition, the organization said.

Hibbeln is a clinical investigator at the U.S. Public Health Service and acting chief of the Laboratory of Membrane Biochemistry and Biophysics Section of Nutritional Neuroscience, in Bethesda, Md.

Hibbeln is being awarded the inaugural Seafood Science Excellence for Human Health Award for significant time spent in research, education and outreach to further knowledge and awareness of essential health benefits that come from seafood consumption.

He led the systematic review on “Relationships between seafood consumption during pregnancy and childhood and neurocognitive development,” as published in the online journal PLEFA in October 2019.

Armetta, the executive chef at the Hyatt Regency Boston, will receive the Seafood Nutrition Champion Award, in recognition of his translating seafood nutrition science that motivates consumer behavior to increase seafood consumption.

The chef is receiving the award for his work in SNP’s Eating Heart Healthy program, including the challenge of creating seafood recipes that followed the theme of FISH: Fast, Inexpensive, Sustainable, Healthy. He created a series of recipes that averaged $10 to feed a family of four and personally demonstrated them to several Eating Heart Healthy cohorts.