Kevin McCallum, THE PRESS DEMOCRAT
Amy’s Kitchen is scrupulous about cleanliness at its main processing plant in southwest Santa Rosa.It takes millions of gallons of water a month to clean the equipment used to cook, assemble and freeze the company’s vegetarian food before it is shipped all over the country, making Amy’s Kitchen one of the largest water users in the city.
But in the face of one of the worst droughts in state history, Amy’s has taken a hard look at its water use and has been surprised by what it has found.
With the help of a city-funded water audit and ideas solicited from its 800-strong workforce, Amy’s has been able to reduce its water use by 30 percent with minimal investment. That’s 1 million gallons of water saved per month, or the equivalent of 154 households.
“It’s really a part of the culture of this company now to be more efficient with water,” said Kevin Haslebacher, vice president of manufacturing for the Petaluma-based company.