PACHA Bread: The Eco-Friendly Food Brand Co-Founded by a Marine Scientist

Ocean conservation isn’t always about what’s happening in the water—it’s also about the choices we make on land. In this episode, we speak with Maddie Hamann, a former oceanographer turned sustainable food entrepreneur. Maddie shares how her background in ocean science led her to co-found PACHA, a company that creates sourdough buckwheat bread using organic, regenerative practices. From nutrient cycles to sustainable packaging, Maddie explains how oceanography continues to inform her mission, even in the kitchen.

Sustainable food systems play a major role in protecting marine environments. Maddie breaks down why she and her partner chose buckwheat, how they built an ocean-friendly food brand, and how consumers can support businesses that align with ocean values. This conversation goes beyond the surface, connecting science, health, and sustainability deliciously.

Website: https://livepacha.com/
Instagram: https://www.instagram.com/livepacha/

Chapters:
00:00 – Welcome & intro to ocean-friendly businesses
05:46 – Maddie Hamann’s journey from oceanography to entrepreneurship
11:32 – The science behind PACHA’s buckwheat bread
17:18 – Regenerative farming and its link to ocean protection
23:04 – Why sustainable packaging matters for marine health
28:50 – The challenges of building a mission-driven brand
34:36 – Advice for ocean advocates and future entrepreneurs
40:22 – Maddie’s message to anyone trying to protect the ocean
46:08 – Where to find PACHA and support the movement

#oceanconservation #MarineBiology #SaveOurOceans #ProtectTheOcean #OceanAwareness #BluePlanet #ConservationMatters #ScienceForChange #SustainableOceans
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