When Andy Berliner couldn't find ready-made organic meals for his pregnant wife Rachel, who was on bed rest in 1987, he drew inspiration from an unlikely source — the Swanson's frozen potpies of his childhood. That moment of culinary nostalgia would result in one of America's most beloved organic food brands.
The story begins with a homemade vegetable potpie, tested over the first piece of furniture the Berliners bought — a table that remains in their home today. While initial attempts missed the mark, the couple persisted, enlisting help from family and friends, including Rachel's mother, Eleanor, who created the winning recipe.
“We thought there may be other people like us that occasionally want some organic, great-tasting meals but don't have time to cook from scratch,” Andy Berliner said in an article on SFGate.
It turns out that the visionary business leader with vegetarian roots was correct.
"We never did our food in a scientific way. And we still don't," Rachel Berliner said on "The Bite Goes On" podcast. "We work in our kitchens, even though we're a big company."
Starting as a modest operation with a handful of employees in Sonoma County, California, the company now reaches countries across the globe. Amy's Kitchen offers more than1 250 products while staying true to its commitment to organic ingredients and vegetarian offerings.
Paul Schiefer, president of Amy's Kitchen, credits the company's success to its focus on quality and authenticity. “Each meal we make is designed to be enjoyed by a person,” Schiefer said. “And that person’s experience deeply matters to us. It's not just a transaction, it's a meal occasion. And we believe every meal matters and therefore every sentiment a consumer has about that meal matters deeply.”
Walmart's Project Gigaton recognized Amy's Kitchen as a "Giga Guru" for 2024, acknowledging its efforts in reducing supply chain emissions. The company is perpetually working toward a 100% renewable goal.
The environmental benefits extend beyond energy use. An Amy's veggie burger generates 10% of the carbon footprint compared to traditional meat-based burgers. The company's packaging reflects this commitment — 75% is either compostable or recyclable, with development underway for the remaining materials.
But none of this would matter if the food wasn’t delicious — and it is. Amy's Kitchen is continually expanding its offerings. Recent launches feature family-size versions of popular dishes and a breakfast line with tofu-based scrambles and breakfast burritos, responding to customer requests for morning options.
Fred Scarpulla, chief culinary officer at Amy's Kitchen, highlights the company's dedication to quality ingredients: "We're making it easier for families to start their day with wholesome breakfast made from real, organic ingredients."
A new headquarters in downtown Petaluma, California, housed in a historically registered building from the 1800s, marks another milestone. The space centers around a tasting kitchen where teams gather to create recipes and welcome community members.
The brand's restaurant venture, Amy's Drive Thru, brings its organic vegetarian cuisine to California locations. The restaurant concept emerged from customer demand, and just had a menu expansion at the San Francisco Airport.
"We're thrilled to make our organic, comfort food more accessible to all SFO travelers," says Scarpulla. "Whether you're arriving, departing, or connecting, you can now enjoy our sustainable offerings without the hassle of additional security screenings."
The plant-based Crispy Chik'n Tender Box, which features four golden-fried tenders with french fries and house-made coleslaw, and a Caprese Sandwich that offers focaccia, split and slathered with Amy’s signature pesto, juicy tomatoes, and thick-cut mozzarella nestled between the layers. A touch of salt and cracked pepper brings all the flavors into harmony.
Amy’s Kitchen Takes Care of Employees
Comparable to the care it takes with its food, Amy’s Kitchen is dedicated to bolstering strong ties to its workforce through unique initiatives. Andy Berliner's initial goal — earning enough to put his daughter through college — expanded into an employee scholarship program that has awarded 1,500 scholarships and counting to employees' children.
The firm’s health care program provides bilingual clinics at no cost to employees and their families. These 30-minute consultations address both immediate health needs and long-term wellness goals.
That courtesy extends to customers, too. Amy's Kitchen reads and responds to every customer letter, maintaining a direct connection with its audience. Rachel Berliner personally reviews this correspondence, using feedback to guide product development and quality improvements.
The brand's growth never strays far from its original mission: creating wholesome, organic food accessible to everyone. Each meal receives the same attention to detail that started at the Berliners' kitchen table more than 35 years ago.
Today, Amy's Kitchen products fill freezers at major retailers including Target, Kroger, Walmart, and Whole Foods. The company produces 1 million meals daily, yet retains its commitment to traditional cooking methods — sauteing onions, building roux, and using real herbs and spices.
“We choose what’s best for our customers, our farmers, our employees, and our planet,” it states on amys.com. “It’s a tall order, but we wouldn’t have it any other way.”
