Supporting Sustainability and Zero-Waste for the Future of Food

In today’s episode, we speak with Erin Lee, Chief Sales Officer of Sambazon, about how they are promoting zero-waste and sustainability in the food industry. She mentions that Sambazon stands for the sustainable management of the Brazilian Amazon using the triple bottom line concept (environment, socio, and economic). She provided an overview of the three key teams: the food service team, the college and university team, and the hospitality team, which includes Sambazon cafés. She talks about manufacturing plants and how they obtain and maintain product standards, which is essential for their organization. She explains how the teams help farmers educate themselves and obtain Fair Trade and Organic certifications. She briefly describes the manufacturing plants and how wasteful seeds are sent to other manufacturing companies to fuel their plants. We talk about customer preferences and how they are experimenting with packaging with compostable ready-to-eat bowls while keeping food safety at the forefront.

Sambazon-Founded in the year 2000, based in San Clemente, California, the United States SAMBAZON, an acronym for Sustainable Management of the Brazilian Amazon, was the first company to introduce the world to “certified Açai,” supplying organic and Fair Trade certified Açai products from a proprietary supply chain to ensure transparency from the “palm of the tree to the palm of your hand.”Smoothie Packs, Ready to Eat Aça Bowls, Juices, Energy drinks, and Aça Bites are all produced with USDA Organic, Non-GMO, vegan, and Fair For Life Fair Trade Certified Açai .SAMBAZON’s Fair Trade certification has aided in the preservation of the Amazon Rainforest and its diverse biodiversity, as well as positively impacting thousands of local growers.

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