Tuna are like the tigers of the ocean: apex predators essential for oceanic health. And just like with tigers, humanity has been waging an unprovoked war on tuna, causing their numbers to plummet in recent decades. 

They may not be furry, but these finned beasts still need help, and help them is exactly what Impact Food is seeking to do. Founded in 2021 by a few recent UC-Berkely grads interested in doing something good for the world, the company has embarked on a journey to recreate whole muscle seafood without the fish. In fact, their CEO, Kelly Pan, is so interested in doing good in the world that she’s a regular listener of this very show.

So when I met Kelly at the Reducetarian conference in May 2022, I knew I’d be cheering her on, and I’m very glad to have her as a guest on this episode. Impact Food has now raised about $1 million in venture backing, gotten onto menus in California, including Pokeworks—the largest poke chain in the US—and is now raising a seed round to bring their whole muscle alt-tuna to thousands of menus nationwide. 

Kelly tells her tale in this episode, including her past entrepreneurial endeavors and what she’s seeking to accomplish now. I think you’ll be impressed!

Discussed in this episode:

• Impact Food was born out of the UC-Berkeley Alt-Meat Lab.

• Impact Food then moved to KitchenTown in San Mateo, Calif.

• Paul’s blog on how food waste alters meat demand.

• Kelly recommends the book Delivering Happiness.

More about Kelly Pan

Kelly Pan is the Co-Founder & CEO of Impact Food. She is a foodie turned entrepreneur on a mission to build a more sustainable and resilient food system. With a degree from UC Berkeley-Haas School of Business, Kelly has led multiple interdisciplinary teams and launched impact-driven projects, including a skincare brand and a pro-bono consulting organization for small businesses. Through Impact Food, Kelly envisions a future of food that can reliably feed a growing global population while keeping fish in the oceans. She and her team are leveraging plants and biotechnology to create the most delicious and nutritious whole cut seafood alternatives. She is excited to bring tasty and accessible Impact Food to the masses.