People

Kelly Pan is the CEO & Co-Founder of Impact Food. She is a foodie turned entrepreneur on a mission to build a more sustainable and resilient food system. Prior to Impact, Kelly led multiple interdisciplinary teams and launched impact-driven projects, including a skincare brand and a pro-bono consulting organization for small businesses. While studying Business Administration at UC Berkeley Haas, Kelly became involved in the food tech space through Dr. Ricardo San Martin’s Alt Meats program. She met her Co-Founders, Adrian Miranda (Molecular Cell Biology) and Stephanie (EECS M.S.) and they combined their fields of expertise to embark on a journey to transform the way we eat. 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 muscle seafood alternatives. She is excited to bring tasty and accessible Impact Food to the masses.