Founded by Emilio Maciel (Stanford MSM ’20), Beluga Dive is a social network that enlists divers at all skill levels to participate in ocean conservation and to increase awareness to ocean-related causes. As a first step, Beluga Dive is mobilizing diving professionals to collect quality-assured, time-series data on the health of coral reefs and coastal ecosystems in all parts of the world. Over time, that effort will help to advance an array of conservation and restoration activities. Founded by a diving instructor, Beluga Dive also aims to improve the digital marketing ecosystem of the diving industry and to support the industry’s post-pandemic recovery.
Blue Ocean Barns
Founded by Joan Salwen (Stanford DCI ’16), Blue Ocean Barns aims to dramatically reduce methane emissions from cows, which account for an estimated 9% of greenhouse gas emissions worldwide. In pursuit of that goal, the company produces a natural seaweed supplement and distributes it to dairy farmers and beef producers. When fed in small amounts to cattle, the supplement reduces the enteric methane that cows emit by 80% or more, while also lowering feed costs to farmers.
Founded by Grace Chiang (Stanford MBA ’19), Cherish enables parents to receive immediate, personalized, judgment-free support for raising teenaged children. Its mission is to help parents develop happy, healthy relationships with their teens through the practice of confident, informed parenting. To advance that mission, the organization provides one-to-one coaching by dedicated experts, curated parent circles, and personalized content. Parents can either sign up for Cherish services directly or access services through their child’s middle school or high school.
DIARRABLU is a contemporary lifestyle brand founded by Diarra Bousso (Stanford MA ’18). The brand’s mission is to develop and market artisan-made, sustainably produced clothing that highlights the rich colors and vibrant patterns of the African continent. Bousso draws on complex mathematical concepts to design her practical and versatile pieces. Through a merger of tradition and technology, art and algorithm, DIARRABLU creates apparel collections that are marked by strong structural cuts, bold prints, and colorful accents.
Founded by Christina Guilbeau (Stanford MBA ’19), Hopebound is a nonprofit organization that provides free, weekly teletherapy to under-resourced middle school and high school students who have mental health needs. Graduate students in counseling, social work, or clinical psychology provide therapy services under professional supervision and while they pursue licensing hours. In founding Hopebound, Christina was inspired by her own challenges with accessing mental health support as a young Black female and by her work as a middle school math teacher.
Founded by Kartik Sawhney (Stanford MS ’17), I-Stem seeks to empower people with disabilities by enabling them to access high-quality content, training programs, and employment opportunities. Toward that end, the organization maintains an AI (artificial intelligence)–powered platform that converts otherwise inaccessible content into formats that are compatible with assistive technologies. In addition, I-Stem offers virtual mentorship and recruitment services that help people with disabilities to develop career skills and to find meaningful employment.
Latin American Leadership Academy
Co-founded by Diego Ontaneda Benavides (Stanford MBA ’18), Latin American Leadership Academy (LALA) is a nonprofit institution that aims to develop a new generation of diverse, entrepreneurial, and ethical leaders who will serve the Latin American region. LALA identifies high-potential, purpose-driven young people—many of them from historically marginalized communities—and gives them access to programs that build skills in leadership, entrepreneurship, social innovation, social-emotional learning, and critical thinking. Alumni of LALA join a community of changemakers and partner organizations that are working together to address the region’s most pressing challenges.
Founded by Benjamin Fernandes (Stanford MBA ’17), NALA operates a mobile app that allows people to send money from the United Kingdom to Kenya, Tanzania, and Uganda. Its mission is to increase opportunity for Africans worldwide by leveraging the economic development potential of cross-border remittances. NALA, which was the first Y-Combinator company from East Africa, plans to use its remittances business as a foundation for providing new banking services that meet the needs people in the African diaspora and their family members in Africa.
Founded by Kristina Garrido (Stanford MBA ’21), the Pivot brings together professional women athletes and corporate brands in order to facilitate marketing and other partnership opportunities. The organization aim to elevate the profile and increase the influence of women athletes, who receive less than 1% of global sports sponsorship money and less than 4% of sports media coverage. Through its online marketplace, the Pivot creates an accessible, dedicated space where athletes and brands can connect with each other over shared values and goals.
Founded by Shawon Jackson (Stanford MBA ’21), Vocal Justice uses a culturally affirming public-speaking program to empower Black and Brown young people to become socially conscious leaders. The organization trains and compensates teachers to facilitate the program at their schools (typically as part of an existing class), and the program helps students develop self-confidence, critical consciousness, and communication skills. In this way, Vocal Justice aims to prepare students to advocate for justice using their authentic voice.
Founded by Kate Rogers (Stanford MSx ’21), Sprouts Chef Training is a Bay Area 501c3 that equips youth to rise from hardship through culinary training and job placement. Youth are paired with a chef mentor and case manager to develop the skills needed to secure and maintain a culinary job. Graduates use these entry-level jobs to kickstart culinary careers, pay for education, or pursue new industries. More than half of Sprouts graduates receive job offers from their chef mentors and two-thirds use their culinary skills to pay for college.