Press Featured Coverage Press Good Morning America Inside the hottest plant-based food trends Good Morning America Good Morning America Read More → Good Morning America All Coverage Stephanie Claudino Daffara 6/27/23 Stephanie Claudino Daffara 6/27/23 Impact Food and Pokeworks Enter Distribution Deal to Bring Plant-Based Tuna to the Masses Vegconomist Read More Stephanie Claudino Daffara 4/26/23 Stephanie Claudino Daffara 4/26/23 VWS 2023 Will Feature Exclusive tastings of women-led food innovations, including Impact Food Vegconomist Read More Stephanie Claudino Daffara 4/5/23 Stephanie Claudino Daffara 4/5/23 Impact Food: “In the Next 5 years, Our Whole Cut Seafood Will Be Available Everywhere Around the World” Vegconomist Read More Stephanie Claudino Daffara 2/28/23 Stephanie Claudino Daffara 2/28/23 Impact Food Debuts Sushi-Grade, Raw Plant-Based Tuna at Onigilly Restaurants in San Francisco Vegconomist Read More Stephanie Claudino Daffara 1/19/22 Stephanie Claudino Daffara 1/19/22 Impact Food: Developing the First Ever Fully Plant-Based Raw Tuna Vegconomist Read More Writing a story? We have everything you need. Media Kit
Stephanie Claudino Daffara 6/27/23 Stephanie Claudino Daffara 6/27/23 Impact Food and Pokeworks Enter Distribution Deal to Bring Plant-Based Tuna to the Masses Vegconomist Read More
Stephanie Claudino Daffara 4/26/23 Stephanie Claudino Daffara 4/26/23 VWS 2023 Will Feature Exclusive tastings of women-led food innovations, including Impact Food Vegconomist Read More
Stephanie Claudino Daffara 4/5/23 Stephanie Claudino Daffara 4/5/23 Impact Food: “In the Next 5 years, Our Whole Cut Seafood Will Be Available Everywhere Around the World” Vegconomist Read More
Stephanie Claudino Daffara 2/28/23 Stephanie Claudino Daffara 2/28/23 Impact Food Debuts Sushi-Grade, Raw Plant-Based Tuna at Onigilly Restaurants in San Francisco Vegconomist Read More
Stephanie Claudino Daffara 1/19/22 Stephanie Claudino Daffara 1/19/22 Impact Food: Developing the First Ever Fully Plant-Based Raw Tuna Vegconomist Read More
