Impact Food Launches Crowdfunding to Expand Plant-Based Fast Food Concept

Burgers, nuggets, ribs, tagliata, and meatballs made with plant-based proteins, yet designed to bring back the flavor, ritual, and satisfaction of traditional dishes. This is the proposal from Impact Food, the Roman responsible gastronomy brand founded in the Parioli district, in the Auditorium neighborhood, which has launched its equity crowdfunding campaign on the Mamacrowd platform.

From June 11th to July 8th, Impact Food will have a fundraising goal of up to €1,200,000

The new capital will be used to accelerate the growth of Impact Food, consolidate its presence in Rome, strengthen its new processes and brand identity, and support the opening of a second store in Piazza Istria, scheduled for October 2026, with a third currently under negotiation. The Early Bird phase is already active on the Mamacrowd portal, dedicated to those who want to be among the first to participate in the campaign and access the benefits available.

“With the campaign on Mamacrowd, Impact Food is paving the way to consolidate Rome, open new stores, and transform a proven model into a scalable reality, ready to bring sustainability seamlessly out of the niche and into everyday life,” Alessandro Thellung de Courtelary, creator, founder, and CEO of Impact Food, told Adnkronos.

There’s a statistic that captures the challenge of sustainable food: more and more people want to reduce their environmental impact, but almost no one is willing to actually give up their daily habits. And it’s precisely from this tension that Impact Food was created, a format that’s transforming plant-based food into a mainstream, familiar, and desirable experience.

The offering isn’t intended as a niche option for the select few, but as a fast food steakhouse capable of replicating the taste and experience of traditional dining, through a completely different supply chain. More and more consumers are seeking advanced, sustainable, and conscious experiences, without sacrificing taste, normality, and the moments they know and love.

“People don’t want to feel judged or forced to change their identity when they eat. Impact is positioned precisely at that point: making sustainable food a natural, everyday choice, and accessible to everyone,” said Thellung.

“We make what people love sustainable, without sacrificing anything,” emphasizes Federica Testa, co-founder and Head of Brand & Marketing at Impact Food. “It’s a simple but powerful idea. After validating the model with the first store in Parioli, which now boasts over 30,000 seats annually and more than 3,300 Google reviews with an average rating of 4.8/5, we’re officially launching the campaign on Mamacrowd to guide Impact Food into its next phase of growth. We’re not asking for sacrifices. We’re doing something different: we’re taking what people already love and evolving it, while keeping the experience intact,” she added.

“Our goal isn’t to appeal to a niche. We want to make sustainable food something familiar, everyday, and accessible. If someone comes to Impact and has the same experience they already love, then that’s truly a sustainable evolution,” added Impact Food co-founder Federica Testa.

“Impact today is much more than a restaurant. We’re building a brand capable of capturing the future of food without disrupting people’s habits. Those who choose to invest will be able to participate in this growth phase from the very beginning,” concludes Thellung. The campaign is available on the Mamacrowd platform. All information about the offering is available in the official documentation published on the platform.

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(Featured image by Mike via Unsplash)

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