Amy's Kitchen

We marked the International Day of Awareness of Food Loss and Waste by joining the U.S. Food Waste Pact. At Amy's Kitchen, goodness guides the ingredients we choose, the people we work with, and the impact we leave behind. Reducing food waste has long been part of that commitment, from how we source and produce our meals to how we manage what doesn't make it to a plate. Led by ReFED and World Wildlife Fund, the Pact brings food businesses together around a simple framework: Target, Measure, Act. For us, joining is a natural next step. It gives us a chance to learn alongside peers across the food system, sharpen how we measure our progress, and keep working toward a food system with less waste. Read the full announcement in the comments. #FLWDay #FoodWaste #SustainableFood #Sustainability

"Health may give organic credibility, but taste gives it craveability." That's how our VP & Head of Marketing, Carla Malin, summed it up at the Organic Trade Association's 2026 Organic Week, on a panel with Amanda Kauffman of Guru and Irene Cardozo of the OTA, moderated by the OTA's Sandy Pfaff. The group dug into OTA's research on today's organic shopper. Many people first reach for the USDA Organic seal for what's left out, and they come back for the taste, the experience, and the peace of mind. Carla also spoke to the responsibility that comes with that trust: "All of us in this room borrow brand equity from the organic seal. And we all have a responsibility to be stewards of that brand, and give back to it." It's been a great Organic Month celebrating ingredients you can feel good about, in food you love to eat. Thank you to OTA for bringing this conversation together. #OrganicFood #OrganicMonth #OrganicAgriculture #Leadership

Yesterday at Climate Week NYC, our CEO Paul Schiefer sat down for a fireside chat with Danielle Nierenberg at "The Roots of Organic: From Soil to Shelf," a daylong summit at WNYC's The Greene Space. Paul talked about how food makers can help more people eat in ways that are good for them and for the planet. Our food choices are tied to who we are and what we love to eat, so the work starts with meeting people there. In his words, "we have to meet people where they're at and help them see that they can be themselves and choose better food." When food tastes great and fits into everyday life, people choose it gladly, and the good for the planet comes along with it. That's what we've been cooking toward since 1987. Thank you to our co-hosts Food Tank, Organic Trade Association, Organic Valley, Once Upon a Farm, Handsome Brook Farms, and Stonyfield, and collaborators ORGANIC VOICES, Lundberg Family Farms, and Rodale Institute for helping bring this conversation together. The full livestream is linked in the comments. #OrganicFood #ClimateWeekNYC #OrganicAgriculture #Leadership

Last night, our founders Andy and Rachel Berliner received the 2026 Organic Lifetime Achievement Award from the Organic Trade Association, for a career spent proving organic could work at scale. Early on, sourcing enough organic ingredients was the real challenge. Here's a clip from their acceptance speech on the journey to make it all happen. This award belongs to our farmers and growers, our team, and the OTA and The Organic Center for building and protecting organic alongside us. Congratulations, Andy and Rachel. Thank you for everything you built, and everything still ahead. 💚

"Don't start a business to sell a business. Start a business to grow it, and build something people actually need." That's our co-founder Rachel Berliner's advice for founders just starting out, straight from her recent conversation with Lindsay Pinchuk on the Dear FoundHer... podcast. Listen in to hear more about building Amy's Kitchen without a single outside investor, and what scaling responsibly actually looks like in practice. Link to the full episode in the comments.

New products, excellent operations, organic ingredients that never budge. Food Business News and our CEO Paul Schiefer cover it all. TLDR; the same values are driving us as they always have. Link to the full story in the comments. #AmysKitchen #FoodIndustry #OrganicFood #FamilyOwned #Leadership

We're expanding our club footprint. BJ's Wholesale Club members nationwide can now find two of our longtime favorites in the freezer aisle: the Broccoli Cheddar Bake Bowl and the Mexican Casserole Bowl. The rollout follows our recent Costco Wholesale expansion, plus the launch of our Queso Nacho Bowl, now at Whole Foods Market. More retailers, more formats, same organic ingredients we've used since the beginning.

We've been nominated for Reviewed's 2026 Readers' Choice Awards, Best Health Food Brands – and now it's up to you! Made with organic, vegetarian ingredients you can pronounce since day one, that consistency hasn't changed. It's why this recognition means something to us. Voting is open through September 9. One click to cast your vote – link in the comments.

Great meals start with great ingredients. In our new series, From the Farm, we're highlighting where they come from. 💚 First up: Lundberg Family Farms, who took a leap in 1969 that 149 other rice farmers wouldn't, becoming organic pioneers decades before USDA Organic even existed. Today, their Regenerative Organic Certified® rice – the first in the U.S. – is found in many of our burritos, soups, and bowls.

NYT Wirecutter put our Organic Black Bean Burger to the test and included it among the best! Out of 25 veggie burgers, tasters called it umami-rich and bold, with a spicier, grain-forward Southwestern profile. Read more at the link in our comments. #VeggieBurger #Organic #PressFeature