Karla works in the food and beverage sector as the CEO, Pastry Chef, and Barista of Pakucha. For health-conscious consumers who value sustainability and animal rights and seek nutrient-rich, low-additive products aligned with their dietary preferences, Pakucha is a coffee shop promoting seaweed consumption and cultivation. By offering seaweed-based products, Pakucha supports sustainable agricultural practices, reduces strain on resources, and aids in climate change mitigation while providing economic diversification and enhancing food security for artisanal fishermen. Karla’s short-term goal is to promote sustainable consumption and demonstrate the nutritional benefits of seaweed. Ultimately, the fellow hopes to incorporate seaweed into Peruvian cuisine and make it available in domestic and international markets. Coming into the YLAI Fellowship, Karla’s top business challenge is Marketing & Sales, as marketing seaweed products presents several obstacles, such as limited consumer familiarity, cultural perceptions, texture/flavor variability, and product innovation complexities. During the Fellowship Placement, Karla hopes to gain experience and several benefits from collaborating with the placement organization, including networking opportunities, industry insights, access to resources, enhanced brand credibility, and expanded market reach for Pakucha.