Alongside the usual snacks and libations of our Community Happy Hour, Kelly Pan and Stephanie Claudino Daffara from Impact Food will be joining us to share some of their new, plant-based seafood. We'll also learn about their journey in the food world.

About Impact Food

Impact Food is a food technology startup that is working to build a more sustainable and resilient food system by creating alternative seafood that tastes and performs just like the real fish. Seafood demand is ever increasing and today’s food system is responding by increasing their dependence on an unreliable source: animals. With overfishing rapidly depleting global fish stocks and threatening biodiversity, food is a key catalyst for the future of this planet and its inhabitants. To Impact Food for the better, this startup harnesses the power of plants and scientific innovation to develop delicious whole cut seafood alternatives that provide nutrition without extinction.

About Kelly Pan and Stephanie Claudino Daffara

Kelly Pan (Co-Founder & CEO) and Stephanie Claudino Daffara (Co-Founder & COO) are two of the three co-founders of Impact Food. This female led team came together in 2020 at UC Berkeley, when an entrepreneur (Kelly), computer scientist (Stephanie), and biochemist (Adrian) connected over a shared passion for fighting climate change through food. Stephanie started her career in tech (Autodesk, Adobe, Pixar) before transitioning into food tech and holds a masters in computer science from UC Berkeley with a focus in human computer interaction. Kelly holds a Bachelor's degree in Business Administration from UC Berkeley-Haas with a focus in entrepreneurship and is excited to bring tasty and accessible Impact Food to the masses.