Making an Impact: Amy’s Kitchen Reduced GHG by 35% in 2023

Amy’s Kitchen has been a recipe for positive planetary change since it launched in 1987.

Steadily weaving sustainability into the fabric of its operations, the eco-conscious food purveyor recently released its Recipe for Impact 2023 Report and revealed that it’s achieving a remarkable 35% annual reduction in greenhouse gas emissions thanks to investing in renewable energy projects.

"Amy's Kitchen is committed to leading the way in creating a better, brighter future for all. This report is not just a reflection of our past achievements but a promise to continue innovating and striving for excellence in every aspect of our business," Amy’s Kitchen President Paul Schiefer said in a news release. 

Amy’s by the Numbers

Amy’s Kitchen had a dynamic 2022, especially in sustainability and paving the way for future generations. The progressive food purveyor remains a trailblazer in reducing greenhouse gas emissions and avoiding the use of pesticides. Here’s how the company is measuring up when it comes to nourishing its consumers and the planet. 

— 100 million pounds: Presently, Amy’s actively advocates for approximately 30,000 acres of organic agriculture, contributing to the annual production of over 100 million pounds of organic produce.

— 12 million: The number of gallons of water Amy’s Kitchen effectively saved, thanks to a closed-loop water cooling initiative, incorporating a recirculation system for the cooling of kitchen kettles. This initiative has resulted in a remarkable conservation of around 12 million gallons of water annually. To put it in perspective, this is equivalent to providing a year's worth of drinking water for 45,000 people.

— 35%: The decrease in greenhouse gas emissions due to more efficient methods of energy, water, and waste management.

— 77%: The percentage of less CO2 Amy’s plant-based protein emits compared to animal meat.

— 9%: The amount of greenhouse gases produced by an Amy’s veggie burger compared to traditional beef. (That means it would

take 11 Amy’s burgers to equal the GHG emissions of one beef burger.)

— 92%: Amy’s Kitchen’s waste diversion rate since 1992, according to its impact report. 

And that’s not all the company’s doing to counteract global warming. Roughly two-thirds of its packaging is curbside-recyclable, and the brand has been testing compostable bowls and films for its products. 

Schiefer said, “[It’s] so we can be at a place where not just the food is sustainable, but the packaging itself is a truly closed loop and can be returned either to the soil as compost or to the recycler as fiberboard that can be used for another generation.”

Brainstorming more efficient ways of conducting business is something that’s always evolving at the popular food entity. 

To that end, the power of plant-based is undeniable. 

Amy’s Impact Report found that shifting to plant-based eating habits could feed an additional 4 billion people with the land already being utilized — more than enough to accommodate the challenges of nourishing the masses during peak population growth in 2050.

Farm to Fork: The Benefits of Growing and Consuming Organic

Amy’s Kitchen continues to put emphasis on the power and potential of organic farming.

“Our goal is to bolster the organic farming sector with purchasing power and advocacy through partnerships with organizations like the Organic Trade Association,” the report states. “We also invest in our farmers and supply chain to continually improve organic methods that foster soil health, preserve biodiversity, and eliminate the need for harmful and long-lasting pesticides.”

Amy’s has been using organic ingredients since its inception — and the results are impressive. More than 700 toxic chemicals are avoided, which is beneficial to land and marine habitats and water quality, not to mention posing less danger to the health of farmers and their families.

Producing non-GMO products, Amy’s Kitchen has B Corporation certification — an accolade only bestowed upon enterprises exuding the highest standards of social and environmental performance. 

“Creating a healthy environment is important to us, and we’ve been committed to making high-quality food with sustainable, organic, and vegetarian ingredients from the start,” Amy’s Kitchen co-founder Andy Berliner stated in a letter on the brand’s website.

Amy’s Kitchen is effectively reducing greenhouse gas emissions through the procurement of organic crops. Given that synthetic nitrogen fertilizer contributes to nearly half of agriculture’s direct greenhouse gas emissions and an even more substantial portion of embedded emissions, Amy’s Kitchen's initiative plays a crucial role in reducing the emissions. Moreover, the purchase of organic beans and lentils helps avoid the use of over 2,500 pounds of active pesticides, contributing significantly to the cause.

The advantages of organic farming are expanding, with organic farms fostering a 30% increase in biodiversity and elevating pollinator diversity by up to 50%. Further, according to the nonprofit research organization the Rodale Institute, organic farming results in 40% fewer carbon emissions. Additionally, consumers will be delighted to know that organic produce boasts significantly higher levels of antioxidants compared to conventional produce, offering nutritional benefits.

Amy’s Kitchen Invests in Health Centers for Staff

In addition to making significant strides from a climate change perspective, Amy’s Kitchen is working to promote the well-being of its employees. 

The brand has pioneered on-site holistic health centers for its employees, without incurring any expenses. Established just over a decade ago, every team member at Amy’s Kitchen's facilities spanning three states has access to on-site health centers staffed by physicians, nurse practitioners, wellness coaches, and bilingual medical assistants — and the same level of care extends to their families.

Amy’s contributes $18,500 per employee annually but believes “the benefits to our people are profound and priceless.” 

Andy Berliner mentioned that the clinics have been well received by his team, especially given the current challenges so many Americans are facing when it comes to health care. 

“Employees said that it’s the best medical care they’ve had for primary care,” Berliner shared on “The Bite Goes On” podcast. 

Smart Futures: Amy’s Kitchen Awards $1.5 Million in Scholarships 

As parents themselves, co-founders Andy and Rachel Berliner recognized the importance of scholarships early on.

In 1999, the family-owned company initiated an employee scholarship program, awarding 1,500 scholarships with a cumulative value exceeding $1.5 million, ensuring a brighter future for the families of its employees.

Alongside scholarships, Amy’s Kitchen encourages extended learning programs for its employees, including English courses and leadership training.

“Amy’s Kitchen is more than a food company: It’s a movement toward a healthier, more conscious way of living. Everyone should have a seat at the table,” Andy and Rachel Berliner mentioned in the impact report. “We’ll continue to push boundaries, explore new flavors, and champion sustainability and positive social impact. Together, we can build a healthier, more conscious world, one meal at a time.”