SeaShare is pleased to announce that Rasmus Soerensen was elected President of the Board of Directors and Thomas Zaffiro of Channel Fish Processing has joined the board.

Soerensen is Chief Commercial Officer at American Seafoods Company LLC, where he has worked since February 2004. He is responsible for production planning, worldwide disposition of products and market strategy development.

"I am deeply privileged and humbled to assume the role of President of the board at SeaShare and I am eagerly looking forward to drawing on my network throughout the industry and beyond to help raise both money and seafood donations for SeaShare,” said Soerensen. “Together, we will put our best foot forward to combat hunger in the U.S. and help distribute nutrient-dense seafood products nationwide to support those most in need."

Soerensen started his career in the food industry in 1993 with Danish frozen food trading company NOWAO A/S, where he was head of the seafood department from 1996 to 2004. He earned a business degree from the Business College in Aalborg, Denmark. Soerensen lives with his family in Seattle.

Thomas Zaffiro serves as the President of Channel Fish Processing (CFP) located in Braintree, Mass. Tom started in the seafood industry at Channel Fish as a teenager in Boston making wax boxes for the company’s fresh fish program, and worked his way through most production positions up into his twenties.

He graduated from the University of Denver in 2007, receiving his business management degree. After graduation, Tom pursued a career in IT security sales for six years before transitioning into a sales position at CFP. He served as the Director of Sales for nine years before becoming the third generation of Zaffiro’s to lead the company.

“I look forward to serving as a member of the board and hope to help make SeaShare even more successful in the future. It’s truly an honor to have been selected for this role, and I am excited to work with Jim, Mary and all other board members of SeaShare as we focus on the mission to engage the seafood industry in a collective effort to improve nutrition for the people served by food banks and feeding centers.”