PETALUMA, Calif. (September 29, 2026) – Amy’s Kitchen, family-owned pioneer of organic prepared food and Certified B Corporation, is the latest signatory to join the U.S. Food Waste Pact, a joint initiative led by nonprofits ReFED and World Wildlife Fund to reduce food waste throughout the supply chain. Amy’s Kitchen joins three other manufacturing signatories, along with a cohort of producers, distributors, foodservice operators, and grocery retailers dedicated to cross-sector collaboration on high-impact solutions to food waste.
“Joining the U.S. Food Waste Pact is a natural next step for Amy’s,” said Paul Schiefer, CEO at Amy’s Kitchen. “It builds on our resource stewardship and gives us the opportunity to learn alongside other food businesses, sharpen how we measure our progress, and keep pushing toward a food system with less waste.”
The Scale of Food Waste
According to ReFED’s latest estimate, approximately 29% of all food in the U.S. (70 million tons) goes unsold or uneaten each year. Food surplus accounts for 114 billion lost meals annually, and it represents $380 billion in total value—equivalent to 1.3% of U.S. GDP. More than 3% of the nation’s greenhouse gas emissions are generated from food that goes unsold or uneaten, and more than 15% of the country’s freshwater supply is used to cultivate food that ultimately goes to waste.
Making Sustainability Matter
Over the past decade, Amy’s has invested in high resolution data collection and brought a continuous improvement mindset to the optimization of food waste and other waste streams. This provided insights that drove substantial improvements toward reduced waste generation, higher and better outcomes for waste that is generated, significantly less food to landfill, and reduced costs associated with hauling and disposal. In 2025, they donated almost half a million pounds of food to people in their community. As a signatory of the U.S. Food Waste Pact, Amy’s Kitchen will share its expertise with other food businesses across the supply chain to help them accelerate progress on sustainability goals and looks forward to learning best practices from peers in a collaborative context that creates additional capacity to reduce food waste.
“We’re very happy to welcome Amy’s Kitchen to the table,” said Sara Burnett, Executive Director at ReFED. “As a prepared foods manufacturer, they will bring a new perspective to the Pact’s signatory base, and their proven leadership on waste diversion will add valuable insights to our work. We’re eager to have them in this cohort, and we look forward to seeing how this collaboration strengthens our food system.”
For more information on Amy’s Kitchen, visit www.amys.com. To learn more about the U.S. Food Waste Pact, visit usfoodwastepact.org. To learn more about other Pact signatories, visit here.
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About the U.S. Food Waste Pact
The U.S. Food Waste Pact is a national voluntary agreement that uses the “Target, Measure, Act” framework to reduce food waste across the supply chain. The Pact works with waste generating food businesses and organizations to collect and analyze data about food waste in their operations, share best practices through multi-stakeholder collaborative convenings, and test and scale solutions through intervention projects. The Pact is an initiative led by nonprofits ReFED and the World Wildlife Fund. For more information about the U.S. Food Waste Pact, visit http://usfoodwastepact.org/.
About Amy’s Kitchen
Amy's Kitchen is a family-owned, organic prepared food company and Certified B Corporation® on a mission to make it easy and enjoyable for everyone to eat well. The company offers 150+ varieties of great-tasting meals, many Non-UPF Verified, made with meticulously sourced organic ingredients. Amy's Kitchen was founded in 1987 by Andy and Rachel Berliner and remains committed to doing right by people and the planet at every step, from ingredient sourcing to production.