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Devin D. Thorpe

Devin Thorpe

SAMBAZON & The Ecology Center Announce Winners Of The Second Annual Greenhouse Initiative

Press Release – January 29, 2019 – Los Angeles – SAMBAZON, the first company to bring organic açaí to the U.S., and The Ecology Center, a non-profit eco-education center, are proud to announce the four winners of the second annual Greenhouse Initiative. SAMBAZON, a company founded on the triple bottom line business model, created The Greenhouse Initiative as a way to invest in future social entrepreneurs by engaging with the college demographic nationwide. On behalf of SAMBAZON, each of the winners will receive up to $4,000 in seed money and mentorship from The Ecology Center to implement their program (or sustainability initiative). Additionally, winners will participate in a panel discussion at the Sustainable Brands Detroit Conference (June 3-6), a proud partner of The Greenhouse Initiative, where on June 4, 2019, SAMBAZON CEO and Co-founder Ryan Black is slated as a keynote panelist discussing innovative partnerships between brands and their supply chains.

Starting November 9, 2018, students from college campuses nationwide were encouraged to submit an innovative project or initiative that focuses on making their campus greener. After reviewing entries from inspiring students across the country, SAMBAZON selected four winners who will begin their five month mentorship program this month.

The project winners are UW Global Sustainability Initiative from the University of Washington, Carolina Thrift from University of North Carolina Chapel Hill, SOULMUCH from San Diego State University & Santa Clara University Food Recovery from Santa Clara University.


  • UW Global Sustainability Initiative: The Global Sustainability Initiative, an engineering and environmental-focused student group at University of Washington, is working to build a food truck powered by biogas created from compost and food waste. Once completed, they aim to serve meals cooked with this free, renewable energy while simultaneously teaching the student body about food waste and energy. Their overall mission is to promote global sustainability, with a focus on food systems.
  • Carolina Thrift: Carolina Thrift at University of North Carolina Chapel Hill is a student initiative that works to reduce needless waste in the local community. Their goal is to extend the lifespan of items that are usually disposed of by conducting collections of used items at the end of the school year and hosting a large-scale discount sale. With help from The Greenhouse Initiative, they aim to create a permanent space on campus that offers affordable, socially-responsible, and gently used goods.
  • SOULMUCH: San Diego State University’s SOULMUCH bakes and sells nutritious cookies by using untouched food that would otherwise be thrown out. In less than a year, they have been able to rescue over 7,000 pounds of food. Through The Greenhouse Initiative, SOULMUCH plans to develop an educational campaign around food waste and to encourage people to act in taking care of our planet.
  • Santa Clara University Food Recovery Network: Santa Clara University’s Food Recovery Network is working on creating an app that will alert students when free food that would have been thrown away is available on campus. Additionally, the app will notify students who identify as food insecure in advance. Through the app, Santa Clara University’s Food Recovery Network aims to divert up to 7.2 tons of food each month and reduce 13.7 tons of CO2 in the atmosphere each year.

SAMBAZON looks forward to collaborating with these student organizations to help promote sustainability and social entrepreneurship on college campuses across the country.

For more information on SAMBAZON, please visit

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