Impact Food: “In the Next 5 years, Our Whole Cut Seafood Will Be Available Everywhere Around the World”

Published on Vegconomist

San Francisco-based Impact Food was formed in 2020 when entrepreneur Kelly Pan met biochemist Adrián Miranda and computer scientist Stephanie Claudino Daffara, and the three set out to combine their fields of expertise to help prevent the collapse of wild tuna species through a scalable food technology platform.