Amy’s Kitchen began with a homemade pot pie for a hungry pregnant woman. The owners, Rachel and Andy Berliners, were expecting their first child. Rachel was on bed rest, and Andy’s task was to find easy organic and vegetarian meals for them to eat. Andy could not find any in their local supermarkets. They decided to make their own at home. The first food item they made was a pot pie.

The first pot pie turned into a small business. Andy and Rachel would sell the pot pies at local markets. They thought their small business would consist of selling pot pies. Once the fan mail started pouring in, they decided to expand. Customers wanted more organic, vegan and vegetarian options. Those who had food allergies had suggestions too. Soon, Amy’s Kitchen was born, and its products started appearing on grocery store shelves. In addition to pot pies, they offer soups, stews, entrees, pizza, burritos and more.

The Berliners not only care about feeding people good food, but they also are stewards of the environment. At first, they invested in local farms to grow their organic ingredients. However, as the business grew, so did their need for organic vegetables. They now invest in large farms to grow tomatoes, lettuce, and other vegetables. It does not stop there through.

The Berliners care deeply about the planet. They build a solar farm that supplies 50 percent of the energy used by their facility. They hope to soon be off the grid. Their kitchens use recycled water; they save over 12 million gallons each year. Amy’s continues to work on their packaging and plan to have fully recyclable packaging by 2030. Instead of wasting food products, they donate it to those in need. They make 100 percent vegetarian foods because it’s healthier for the planet and better for its people.