Impact Food has developed a plant-based tuna alternative to help bringing environmentally-friendly options to the customers

Founded by three alumni from Berkley, Impact Food is looking to help fight climate change and overfishing by creating sustainable and scalable fish alternatives. They have already developed their first product with a similar nutritional profile as conventional fish. The startup started with tuna, as the wild population of the bluefin species is severely at risk of extinction and is one of the most commonly used fish for sushi preparation.