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The company has been in hot water over allegations that numerous workers have been injured at the plant.","description":null,"title":"IMG_2471 headline photo","credit":"Farida Jhabvala Romero/KQED","status":"inherit","altTag":"Several people wearing white oats, light blue hair nets and face masks in front of a conveyer belt of plates with food in a factory.","fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_news_11990197":{"type":"authors","id":"byline_news_11990197","meta":{"override":true},"slug":"byline_news_11990197","name":"Daniel Eduardo Hernandez","isLoading":false},"fjhabvala":{"type":"authors","id":"8659","meta":{"index":"authors_1716337520","id":"8659","found":true},"name":"Farida Jhabvala Romero","firstName":"Farida","lastName":"Jhabvala Romero","slug":"fjhabvala","email":"fjhabvala@kqed.org","display_author_email":true,"staff_mastheads":["news"],"title":"KQED Contributor","bio":"\u003cspan style=\"font-weight: 400;\">Farida Jhabvala Romero is a Labor Correspondent for KQED. She previously covered immigration. Farida was \u003ca href=\"https://www.ccnma.org/2022-most-influential-latina-journalists\">named\u003c/a> one of the 10 Most Influential Latina Journalists in California in 2022 by the California Chicano News Media Association. Her work has won awards from the Society of Professional Journalists (Northern California), as well as a national and regional Edward M. Murrow Award for the collaborative reporting projects “Dangerous Air” and “Graying California.” \u003c/span>\u003cspan style=\"font-weight: 400;\">Before joining KQED, Farida worked as a producer at Radio Bilingüe, a national public radio network. Farida earned her master’s degree in journalism from Stanford University.\u003c/span>","avatar":"https://secure.gravatar.com/avatar/c3ab27c5554b67b478f80971e515aa02?s=600&d=blank&r=g","twitter":"FaridaJhabvala","facebook":null,"instagram":null,"linkedin":"https://www.linkedin.com/in/faridajhabvala/","sites":[{"site":"news","roles":["editor"]},{"site":"stateofhealth","roles":["author"]}],"headData":{"title":"Farida Jhabvala Romero | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/c3ab27c5554b67b478f80971e515aa02?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c3ab27c5554b67b478f80971e515aa02?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/fjhabvala"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"news_11990197":{"type":"posts","id":"news_11990197","meta":{"index":"posts_1716263798","site":"news","id":"11990197","score":null,"sort":[1718325005000]},"guestAuthors":[],"slug":"there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","title":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products","publishDate":1718325005,"format":"standard","headTitle":"‘There Is Such Optimism’: Activists, Workers Welcome Deal Ending Boycott of Amy’s Kitchen Products | KQED","labelTerm":{},"content":"\u003cp>Activists and Amy’s Kitchen workers welcomed the end of a boycott of the Petaluma-based organic food company over labor violations and unsafe working conditions and expressed optimism about the path ahead.\u003c/p>\n\u003cp>Boycott leaders from the food justice nonprofit Food Empowerment Project announced the end of the two-year boycott on Wednesday after Amy’s Kitchen agreed to better working conditions within its facilities, including improved worker safety and better wages and health insurance.\u003c/p>\n\u003cp>FEP founder Lauren Ornelas said Amy’s Kitchen reached out eight months ago to discuss ending the boycott. In those meetings, Amy’s Kitchen also agreed to a 3% merit-based raise for its employees, bilingual service representatives to aid with health care benefits, and a pledge not to work with labor consultants in the future — after \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-01/amy-s-kitchen-faces-labor-complaints-at-its-san-jose-plant\">allegations\u003c/a> it was attempting to stop employees from unionizing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“With the changes that the workers have seen, there is such optimism,” Ornelas said. “These are workers who love their job. They just want to be treated with respect and paid a living wage.”\u003c/p>\n\u003cp>The FEP started the boycott after multiple reports of workplace accidents dating back to 2014. Amy’s Kitchen presents itself as a socially responsible company, according to its website, which states that its principles are guided by “goodness.” However, the FEP saw Amy’s Kitchen’s actions as contradicting its public messaging.\u003c/p>\n\u003cp>Months after the boycott began, the company was hit with a \u003ca href=\"https://www.kqed.org/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations\">$25,000 fine from California regulators\u003c/a> in August 2022 for more than a dozen safety violations at its Santa Rosa facility. The company also \u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">closed\u003c/a> its San José plant, eliminating over 300 jobs. Plant employees from both locations were also in contact with union organizers the year before the violation fines and plant closure. The FEP alleges the labor consultant firm that Amy’s Kitchen hired has a reputation for “union busting.”\u003c/p>\n\u003cp>“This is a company that promotes sustainability and yet the workers aren’t living sustainably themselves,” Ornelas said. “We had lots of individuals, lots of people, who bought Amy’s, supporting the boycott.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://foodispower.org/amys-kitchen-boycott-ends/\">statement\u003c/a> published on the FEP website on Wednesday, Amy’s Kitchen President Paul Schiefer said the meetings with the FEP showcased how the company can meet the needs of and improve communications with its food-line workers.\u003c/p>\n\u003cp>[aside label=\"Related Stories\" postID=\"news_11921946,news_11915111\"]“We look forward to continuing this positive dialogue and making meaningful improvements for our workforce,” Schiefer said in the statement.\u003c/p>\n\u003cp>Plant workers, such as Cecilia Luna Ojeda, welcome the changes promised by the company. She’s worked in the plant for nearly 20 years and said the income she receives has helped her raise her four children, including her oldest, who is leaving for college in the fall.\u003c/p>\n\u003cp>Ojeda was also present at the meetings between company executives and the nonprofit. She said it was emotionally difficult when she recounted her experiences at the plant to the executives during the meetings. However, she believes it was necessary to end the boycott and receive better working conditions for the plants’ employees. Now that the boycott is over, Ojeda sees safety improvements implemented across the Santa Rosa facility and hopes work will ramp up so the company can hire more employees and offer raises.\u003c/p>\n\u003cp>“We have to defend our rights when we see injustices,” Ojeda said. “And there is always somebody who has to be at the forefront.”\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The two-year boycott was prompted by revelations of labor violations and unsafe working conditions at the Santa Rosa-based organic food company. Boycott leaders announced a deal had been reached Wednesday.","status":"publish","parent":0,"modified":1721133437,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":600},"headData":{"title":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products | KQED","description":"The two-year boycott was prompted by revelations of labor violations and unsafe working conditions at the Santa Rosa-based organic food company. Boycott leaders announced a deal had been reached Wednesday.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"'There Is Such Optimism': Activists, Workers Welcome Deal Ending Boycott of Amy's Kitchen Products","datePublished":"2024-06-13T17:30:05-07:00","dateModified":"2024-07-16T05:37:17-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Daniel Eduardo Hernandez","nprStoryId":"kqed-11990197","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/news/11990197/there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Activists and Amy’s Kitchen workers welcomed the end of a boycott of the Petaluma-based organic food company over labor violations and unsafe working conditions and expressed optimism about the path ahead.\u003c/p>\n\u003cp>Boycott leaders from the food justice nonprofit Food Empowerment Project announced the end of the two-year boycott on Wednesday after Amy’s Kitchen agreed to better working conditions within its facilities, including improved worker safety and better wages and health insurance.\u003c/p>\n\u003cp>FEP founder Lauren Ornelas said Amy’s Kitchen reached out eight months ago to discuss ending the boycott. In those meetings, Amy’s Kitchen also agreed to a 3% merit-based raise for its employees, bilingual service representatives to aid with health care benefits, and a pledge not to work with labor consultants in the future — after \u003ca href=\"https://www.bloomberg.com/news/articles/2022-06-01/amy-s-kitchen-faces-labor-complaints-at-its-san-jose-plant\">allegations\u003c/a> it was attempting to stop employees from unionizing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“With the changes that the workers have seen, there is such optimism,” Ornelas said. “These are workers who love their job. They just want to be treated with respect and paid a living wage.”\u003c/p>\n\u003cp>The FEP started the boycott after multiple reports of workplace accidents dating back to 2014. Amy’s Kitchen presents itself as a socially responsible company, according to its website, which states that its principles are guided by “goodness.” However, the FEP saw Amy’s Kitchen’s actions as contradicting its public messaging.\u003c/p>\n\u003cp>Months after the boycott began, the company was hit with a \u003ca href=\"https://www.kqed.org/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations\">$25,000 fine from California regulators\u003c/a> in August 2022 for more than a dozen safety violations at its Santa Rosa facility. The company also \u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">closed\u003c/a> its San José plant, eliminating over 300 jobs. Plant employees from both locations were also in contact with union organizers the year before the violation fines and plant closure. The FEP alleges the labor consultant firm that Amy’s Kitchen hired has a reputation for “union busting.”\u003c/p>\n\u003cp>“This is a company that promotes sustainability and yet the workers aren’t living sustainably themselves,” Ornelas said. “We had lots of individuals, lots of people, who bought Amy’s, supporting the boycott.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://foodispower.org/amys-kitchen-boycott-ends/\">statement\u003c/a> published on the FEP website on Wednesday, Amy’s Kitchen President Paul Schiefer said the meetings with the FEP showcased how the company can meet the needs of and improve communications with its food-line workers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Related Stories ","postid":"news_11921946,news_11915111"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“We look forward to continuing this positive dialogue and making meaningful improvements for our workforce,” Schiefer said in the statement.\u003c/p>\n\u003cp>Plant workers, such as Cecilia Luna Ojeda, welcome the changes promised by the company. She’s worked in the plant for nearly 20 years and said the income she receives has helped her raise her four children, including her oldest, who is leaving for college in the fall.\u003c/p>\n\u003cp>Ojeda was also present at the meetings between company executives and the nonprofit. She said it was emotionally difficult when she recounted her experiences at the plant to the executives during the meetings. However, she believes it was necessary to end the boycott and receive better working conditions for the plants’ employees. Now that the boycott is over, Ojeda sees safety improvements implemented across the Santa Rosa facility and hopes work will ramp up so the company can hire more employees and offer raises.\u003c/p>\n\u003cp>“We have to defend our rights when we see injustices,” Ojeda said. “And there is always somebody who has to be at the forefront.”\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11990197/there-is-such-optimism-activists-workers-welcome-deal-ending-boycott-of-amys-kitchen-products","authors":["byline_news_11990197"],"categories":["news_31795","news_24114","news_8"],"tags":["news_31141","news_29865"],"featImg":"news_11990233","label":"source_news_11990197"},"news_11921946":{"type":"posts","id":"news_11921946","meta":{"index":"posts_1716263798","site":"news","id":"11921946","score":null,"sort":[1659989674000]},"guestAuthors":[],"slug":"california-regulators-fine-amys-kitchen-25000-for-safety-violations","title":"California Regulators Fine Amy's Kitchen $25,000 for Safety Violations","publishDate":1659989674,"format":"standard","headTitle":"California Regulators Fine Amy’s Kitchen $25,000 for Safety Violations | KQED","labelTerm":{"site":"news"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">California regulators slapped fines of $25,000 on the Petaluma-based organic meal producer \u003c/span>\u003ca href=\"https://www.amys.com/\">\u003cspan style=\"font-weight: 400\">Amy’s Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> due to more than a dozen health and safety violations inspectors found at its large production plant in Santa Rosa. The investigation was sparked by a worker complaint in January.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three of the 13 citations were “serious” due to the \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/334.html\">\u003cspan style=\"font-weight: 400\">risk\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of severe injury or death to workers, according to a report issued by Cal/OSHA inspectors after they visited the facilities where roughly 680 people work. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The violations include substandard emergency eyewash stations for employees who may be exposed to corrosive chemicals in the boiler room, and unsecured guards in dough-flattening conveyors. \u003c/span> [pullquote size=\"medium\" align=\"right\" citation=\"Garrett Brown, retired Cal/OSHA field inspector\"]‘The fact that there were no reported worker injuries from these safety hazards at the time of the inspection indicates the employer was lucky, not safe.’[/pullquote]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Such exposed machinery could hurt workers by pulling their hands or clothing into it, according to safety experts. Federal regulators estimate that more than \u003c/span>\u003ca href=\"https://www.osha.gov/etools/machine-guarding\">\u003cspan style=\"font-weight: 400\">800 workers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> die every year and 18,000 more are severely injured, including from amputations, by using unguarded machinery. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amy’s Kitchen, the vegetarian meal company that has cultivated a socially responsible image, plans to contest all of the citations issued by the agency on July 26.\u003c/span>[aside postID=\"news_11915111\" label=\"Related Post\"]\u003cspan style=\"font-weight: 400\">“I’m very proud of the safety of our plant, and of course I am disappointed that we got what I would consider technical violations of the code,” said Steve Myers, senior manager of risk and safety for Amy’s Kitchen, adding that none of the citations were the result of worker injuries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Myers disputed the finding that dough-flattening equipment was not sufficiently guarded. He said that only maintenance workers access that part of the machine, which is a few feet off the ground, and that they ensure it’s off while they work on it. Amy’s has since installed additional eyewash stations.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We took their findings to heart,” said Myers, who oversees safety programs at Amy’s three production facilities in Oregon, Idaho and California. “We are always trying to continually improve safety, even though we have a very good safety record.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Garrett Brown, a retired Cal/OSHA field inspector who reviewed the agency’s findings at KQED’s request, said the citations showed that Amy’s Kitchen’s facilities were “definitely not a safe workplace” when inspectors arrived, including on Jan. 26 and 31.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The fact that there were no reported worker injuries from these safety hazards at the time of the inspection indicates the employer was lucky, not safe,” said Brown, a compliance safety and health officer for 18 years. “These are real safety hazards which can have real adverse consequences on people’s health and safety.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amy’s Kitchen has been fined in the recent past for violations that resulted in workers \u003c/span>\u003ca href=\"https://www.osha.gov/pls/imis/establishment.search?p_logger=1&establishment=Amy%27s+Kitchen&State=CA&officetype=all&Office=all&sitezip=&p_case=all&p_violations_exist=all&startmonth=08&startday=04&startyear=2014&endmonth=08&endday=04&endyear=2022\">\u003cspan style=\"font-weight: 400\">getting hurt\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the Santa Rosa plant, including an incident during which an employee’s finger was amputated on a food packaging line. Initial penalties by Cal/OSHA totaled more than $120,000 between 2014 and 2019.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The agency’s most recent inspection, for which the company says it turned over hundreds of pages of records, comes after a handful of workers filed a complaint in January, alleging they and others \u003c/span>\u003ca href=\"https://www.kqed.org/news/11915111/how-socially-responsible-is-amys-kitchen-depends-on-who-you-ask\">\u003cspan style=\"font-weight: 400\">suffered serious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> repetitive motion injuries over years of assembling burritos and other meals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The employees charged that Amy’s production line speeds often moved too fast, and that management failed to prioritize their safety over productivity, with supervisors sending workers who complained of pain back to the line.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One employee who participated in the complaint, Cecilia Ojeda, previously told KQED that working at Amy’s hurt her wrist so badly it required surgery. The injuries prevented her from picking up her children when they were toddlers or cleaning her house the way she wanted. She said she continues to take pain medication almost daily to make it through her workday. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11921957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56213_IMG_2493-qut.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11921957\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-800x533.jpg\" alt=\"People wearing white coats, hairnets and face masks stand over machines over an assembly line.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Amy’s Kitchen fold bean-and-cheese burritos on May 16, 2022, in Santa Rosa. Some workers have reported they were pushed to injury in this assembly line. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cal/OSHA inspectors, who found violations at Amy’s facilities over three separate visits, did not mention any violations of current ergonomic \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/5110.html\">\u003cspan style=\"font-weight: 400\">regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or cite problems with the pace of production lines at the facility \u003c/span>\u003cspan style=\"font-weight: 400\">in Santa Rosa\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">California has no safety regulations on the speed of production lines or the pace of work, which hampered the agency’s ability to cite any violations on that issue, Brown said. And while the state has an \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/5110.html\">\u003cspan style=\"font-weight: 400\">ergonomics regulation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> dating back to 1997, the standard is so difficult to prove and convoluted it is practically unenforceable, he added. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“So the fact that that was not cited doesn’t mean that they don’t have a hazard related to those aspects of their workplace production operations,” Brown said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Paul Schiefer, vice president of impact and communications at Amy’s Kitchen, declared that the facilities “stood the test of a wall-to-wall inspection” and validated the company. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But some employees who spoke publicly about their injuries were dismayed by the results.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This made us look like liars,” wrote a worker in a text in Spanish, referring to the Cal/OSHA findings, which she was still trying to fully understand. KQED is not publishing her name because she fears backlash from management and co-workers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Inspectors “saw that pretty much everything was OK, but we know the truth,” said the employee, who has worked at the plant for more than two decades.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Inspectors did note that Amy’s has a history of repetitive motion injuries among workers, and that the company must take further preventive action in areas such as the burrito line, which workers had complained about. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The employer’s past years’ record of RMIs [repetitive motion injuries] showed that there are work areas … that would require ergonomic re-evaluation, exposure control and retraining of employees to minimize RMIS,” the report noted in a memorandum. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brown said these kinds of memorandums are typically issued when hazards cannot be addressed by regulation.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some workers at the Santa Rosa plant said tensions have escalated after Amy’s announced it will permanently \u003c/span>\u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">\u003cspan style=\"font-weight: 400\">close\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> another facility in San Jose by mid-September, reportedly eliminating 331 jobs amid a union organizing drive there. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11921959\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11921959\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-800x600.jpg\" alt=\"A person wearing protective headwear equipment, gloves and an apron touches a container of food on an assembly line.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers make tofu at the Amy’s Kitchen plant in Santa Rosa on May 16, 2022. A worker sustained third-degree burns to his foot when he spilled hot soy milk during the tofu-making process in 2019, according to a Cal/OSHA inspection report. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company said it made the “difficult decision” to cease operations in San Jose because the plant, which primarily made frozen pizzas, was losing $1 million a month and faced other economic hurdles such as supply chain disruptions and an abrupt increase in ingredients’ prices. But union organizers dispute that explanation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Amy’s closure of the facility is part of the company’s overall campaign orchestrated against its workers,” said Tho Do, organizing director with UNITE HERE Northern California, in a press release announcing workers protesting the closure.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some employees at the Santa Rosa plant support unionization, while others oppose it. Shortly after employees reached out to organizers with Teamsters Local 665 to talk about unionizing late last year, the company hired Quest Consulting, a bilingual firm with a “union busting” reputation among labor organizers. Some of the workers said the consultants’ goal was to discourage workers from unionizing.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"California regulators slapped fines of $25,000 on the Petaluma-based organic meal producer Amy's Kitchen due to more than a dozen health and safety violations inspectors found at its large production plant in Santa Rosa.","status":"publish","parent":0,"modified":1721133441,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1350},"headData":{"title":"California Regulators Fine Amy's Kitchen $25,000 for Safety Violations | KQED","description":"California regulators slapped fines of $25,000 on the Petaluma-based organic meal producer Amy's Kitchen due to more than a dozen health and safety violations inspectors found at its large production plant in Santa Rosa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"California Regulators Fine Amy's Kitchen $25,000 for Safety Violations","datePublished":"2022-08-08T13:14:34-07:00","dateModified":"2024-07-16T05:37:21-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"sticky":false,"excludeFromSiteSearch":"Include","path":"/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">California regulators slapped fines of $25,000 on the Petaluma-based organic meal producer \u003c/span>\u003ca href=\"https://www.amys.com/\">\u003cspan style=\"font-weight: 400\">Amy’s Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> due to more than a dozen health and safety violations inspectors found at its large production plant in Santa Rosa. The investigation was sparked by a worker complaint in January.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three of the 13 citations were “serious” due to the \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/334.html\">\u003cspan style=\"font-weight: 400\">risk\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of severe injury or death to workers, according to a report issued by Cal/OSHA inspectors after they visited the facilities where roughly 680 people work. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The violations include substandard emergency eyewash stations for employees who may be exposed to corrosive chemicals in the boiler room, and unsecured guards in dough-flattening conveyors. \u003c/span> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘The fact that there were no reported worker injuries from these safety hazards at the time of the inspection indicates the employer was lucky, not safe.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Garrett Brown, retired Cal/OSHA field inspector","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Such exposed machinery could hurt workers by pulling their hands or clothing into it, according to safety experts. Federal regulators estimate that more than \u003c/span>\u003ca href=\"https://www.osha.gov/etools/machine-guarding\">\u003cspan style=\"font-weight: 400\">800 workers\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> die every year and 18,000 more are severely injured, including from amputations, by using unguarded machinery. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amy’s Kitchen, the vegetarian meal company that has cultivated a socially responsible image, plans to contest all of the citations issued by the agency on July 26.\u003c/span>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11915111","label":"Related Post "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cspan style=\"font-weight: 400\">“I’m very proud of the safety of our plant, and of course I am disappointed that we got what I would consider technical violations of the code,” said Steve Myers, senior manager of risk and safety for Amy’s Kitchen, adding that none of the citations were the result of worker injuries. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Myers disputed the finding that dough-flattening equipment was not sufficiently guarded. He said that only maintenance workers access that part of the machine, which is a few feet off the ground, and that they ensure it’s off while they work on it. Amy’s has since installed additional eyewash stations.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We took their findings to heart,” said Myers, who oversees safety programs at Amy’s three production facilities in Oregon, Idaho and California. “We are always trying to continually improve safety, even though we have a very good safety record.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But Garrett Brown, a retired Cal/OSHA field inspector who reviewed the agency’s findings at KQED’s request, said the citations showed that Amy’s Kitchen’s facilities were “definitely not a safe workplace” when inspectors arrived, including on Jan. 26 and 31.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The fact that there were no reported worker injuries from these safety hazards at the time of the inspection indicates the employer was lucky, not safe,” said Brown, a compliance safety and health officer for 18 years. “These are real safety hazards which can have real adverse consequences on people’s health and safety.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Amy’s Kitchen has been fined in the recent past for violations that resulted in workers \u003c/span>\u003ca href=\"https://www.osha.gov/pls/imis/establishment.search?p_logger=1&establishment=Amy%27s+Kitchen&State=CA&officetype=all&Office=all&sitezip=&p_case=all&p_violations_exist=all&startmonth=08&startday=04&startyear=2014&endmonth=08&endday=04&endyear=2022\">\u003cspan style=\"font-weight: 400\">getting hurt\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the Santa Rosa plant, including an incident during which an employee’s finger was amputated on a food packaging line. Initial penalties by Cal/OSHA totaled more than $120,000 between 2014 and 2019.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The agency’s most recent inspection, for which the company says it turned over hundreds of pages of records, comes after a handful of workers filed a complaint in January, alleging they and others \u003c/span>\u003ca href=\"https://www.kqed.org/news/11915111/how-socially-responsible-is-amys-kitchen-depends-on-who-you-ask\">\u003cspan style=\"font-weight: 400\">suffered serious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> repetitive motion injuries over years of assembling burritos and other meals. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The employees charged that Amy’s production line speeds often moved too fast, and that management failed to prioritize their safety over productivity, with supervisors sending workers who complained of pain back to the line.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">One employee who participated in the complaint, Cecilia Ojeda, previously told KQED that working at Amy’s hurt her wrist so badly it required surgery. The injuries prevented her from picking up her children when they were toddlers or cleaning her house the way she wanted. She said she continues to take pain medication almost daily to make it through her workday. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11921957\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56213_IMG_2493-qut.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11921957\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-800x533.jpg\" alt=\"People wearing white coats, hairnets and face masks stand over machines over an assembly line.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56213_IMG_2493-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Amy’s Kitchen fold bean-and-cheese burritos on May 16, 2022, in Santa Rosa. Some workers have reported they were pushed to injury in this assembly line. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cal/OSHA inspectors, who found violations at Amy’s facilities over three separate visits, did not mention any violations of current ergonomic \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/5110.html\">\u003cspan style=\"font-weight: 400\">regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or cite problems with the pace of production lines at the facility \u003c/span>\u003cspan style=\"font-weight: 400\">in Santa Rosa\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">California has no safety regulations on the speed of production lines or the pace of work, which hampered the agency’s ability to cite any violations on that issue, Brown said. And while the state has an \u003c/span>\u003ca href=\"https://www.dir.ca.gov/title8/5110.html\">\u003cspan style=\"font-weight: 400\">ergonomics regulation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> dating back to 1997, the standard is so difficult to prove and convoluted it is practically unenforceable, he added. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“So the fact that that was not cited doesn’t mean that they don’t have a hazard related to those aspects of their workplace production operations,” Brown said.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Paul Schiefer, vice president of impact and communications at Amy’s Kitchen, declared that the facilities “stood the test of a wall-to-wall inspection” and validated the company. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But some employees who spoke publicly about their injuries were dismayed by the results.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This made us look like liars,” wrote a worker in a text in Spanish, referring to the Cal/OSHA findings, which she was still trying to fully understand. KQED is not publishing her name because she fears backlash from management and co-workers. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Inspectors “saw that pretty much everything was OK, but we know the truth,” said the employee, who has worked at the plant for more than two decades.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Inspectors did note that Amy’s has a history of repetitive motion injuries among workers, and that the company must take further preventive action in areas such as the burrito line, which workers had complained about. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The employer’s past years’ record of RMIs [repetitive motion injuries] showed that there are work areas … that would require ergonomic re-evaluation, exposure control and retraining of employees to minimize RMIS,” the report noted in a memorandum. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Brown said these kinds of memorandums are typically issued when hazards cannot be addressed by regulation.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some workers at the Santa Rosa plant said tensions have escalated after Amy’s announced it will permanently \u003c/span>\u003ca href=\"https://www.mercurynews.com/2022/08/01/amy-kitchen-plan-job-cuts-layoff-plant-closure-economy-san-jose-edd/\">\u003cspan style=\"font-weight: 400\">close\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> another facility in San Jose by mid-September, reportedly eliminating 331 jobs amid a union organizing drive there. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_11921959\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11921959\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-800x600.jpg\" alt=\"A person wearing protective headwear equipment, gloves and an apron touches a container of food on an assembly line.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/08/RS56217_IMG_5209-making-tofu-qut.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers make tofu at the Amy’s Kitchen plant in Santa Rosa on May 16, 2022. A worker sustained third-degree burns to his foot when he spilled hot soy milk during the tofu-making process in 2019, according to a Cal/OSHA inspection report. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company said it made the “difficult decision” to cease operations in San Jose because the plant, which primarily made frozen pizzas, was losing $1 million a month and faced other economic hurdles such as supply chain disruptions and an abrupt increase in ingredients’ prices. But union organizers dispute that explanation. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Amy’s closure of the facility is part of the company’s overall campaign orchestrated against its workers,” said Tho Do, organizing director with UNITE HERE Northern California, in a press release announcing workers protesting the closure.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some employees at the Santa Rosa plant support unionization, while others oppose it. Shortly after employees reached out to organizers with Teamsters Local 665 to talk about unionizing late last year, the company hired Quest Consulting, a bilingual firm with a “union busting” reputation among labor organizers. Some of the workers said the consultants’ goal was to discourage workers from unionizing.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11921946/california-regulators-fine-amys-kitchen-25000-for-safety-violations","authors":["8659"],"categories":["news_8"],"tags":["news_31141","news_5043","news_27626"],"featImg":"news_11921958","label":"news"},"news_11915111":{"type":"posts","id":"news_11915111","meta":{"index":"posts_1716263798","site":"news","id":"11915111","score":null,"sort":[1653591967000]},"guestAuthors":[],"slug":"how-socially-responsible-is-amys-kitchen-depends-on-who-you-ask","title":"How 'Socially Responsible' Is Amy’s Kitchen? Depends on Who You Ask","publishDate":1653591967,"format":"standard","headTitle":"How ‘Socially Responsible’ Is Amy’s Kitchen? Depends on Who You Ask | KQED","labelTerm":{},"content":"\u003cp>Cecilia Luna Ojeda lives with chronic pain after injuries she said she sustained working the assembly lines for popular organic meal producer Amy’s Kitchen.\u003c/p>\n\u003cp>“Almost every day I’m working with pain, and almost every day I have to take pain-relievers,” said Luna Ojeda, 39, in Spanish.\u003c/p>\n\u003cp>Ergonomic hazards, production speeds that turned too fast, and management that didn’t prioritize safety pushed her and numerous other co-workers to get hurt and even require surgeries, she said.\u003c/p>\n\u003cp>“There are already many people injured and others working with pain,” said Ojeda, who officially complained to state safety and health regulators about the company’s Santa Rosa plant in January of this year.\u003c/p>\n\u003cp>“That’s why I’m speaking up, because I’m not afraid anymore,” she said. “We shouldn’t be afraid to defend one’s rights as a worker, as a person.”\u003c/p>\n\u003cp>Stories like Ojeda’s and that of other \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">workers who allege they were injured working for Amy’s Kitchen\u003c/a> have hit the company’s socially responsible image. And in recent months, the organization has responded with a greater emphasis on safety measures, according to employees of the frozen meal producer, one of the top in the U.S.\u003c/p>\n\u003cp>This comes as Amy’s Kitchen, a 35-year-old family-owned business that pledges goodness to people and the planet, now faces a nascent consumer boycott, a workforce debating whether to unionize, and a California Occupational Safety and Health (Cal/OSHA) investigation prompted by three complaints about the Santa Rosa plant earlier this year, including Luna Ojeda’s.[pullquote size=\"medium\" align=\"right\" citation=\"Lauren Ornelas, founder, Food Empowerment Project\"]‘This is a company that has claimed to care about their workers. But it’s in stark contrast to the environment that they’ve created for the workers as well as the health of the workers.’[/pullquote]\u003c/p>\n\u003cp>The agency is expected to release its findings — and any citations if violations were found — in coming weeks, after visiting the facility for what company staffers described as a “six-day, wall-to-wall” inspection.\u003c/p>\n\u003cp>Amy’s Kitchen representatives have mostly denied the injury allegations, and insist that the company has always been committed to workers’ safety. But employees said the plant has made recent improvements aimed at preventing repetitive motion injuries on meal assembly lines, a main focus of the complaints to Cal/OSHA.\u003c/p>\n\u003ch2>Workers notice recent changes\u003c/h2>\n\u003cfigure id=\"attachment_11915232\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2491-burrito-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915232\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2491-burrito-800x533.jpg\" alt=\"People wearing white coats, goggles, face masks and gloves standing over a food assembly line in a factory.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Amy’s Kitchen in Santa Rosa fold bean-and-cheese burritos on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For one thing, according to workers, the pace of work is slower, and production speeds are frequently monitored during each shift. Most employees are also now rotated on a daily basis among different assembly lines — from red rice and vegetable plates to ravioli bowls, for example.\u003c/p>\n\u003cp>Roughly 680 people are employed at the Amy’s Kitchen plant in Santa Rosa. On a recent morning, nearly two dozen women on the burrito line folded tortillas with bean-and-cheese filling, and placed them on conveyor belts. Most of them were first-generation Latina immigrants, and chatted amiably while working at an impressive speed for this home cook: up to 10 burritos per minute per person, according to the company.\u003c/p>\n\u003cp>“The number of required movements for each worker and the tasks themselves were designed with occupational therapists and ergonomic specialists, as well as worker input,” said Paul Schiefer, senior director of sustainability and communications for Amy’s Kitchen. Employees also take hourly breaks to stretch and move positions along the assembly line.\u003c/p>\n\u003cp>“We have studied this work closely, not just ourselves, but with outside experts, and really believe it to be safe and appropriate and actually better than how most companies would operate a line like this,” said Schiefer, who has worked at the company for 15 years.\u003c/p>\n\u003cp>“It’s our safety record that we should be judged on,” Schiefer added.\u003c/p>\n\u003cp>But despite the relative calm on the burrito line, several employees are laboring through pain in their hands, according to workers. Some have been reassigned elsewhere because of injuries.\u003c/p>\n\u003ch2>Amy’s safety record\u003c/h2>\n\u003cp>\u003ca href=\"https://www.osha.gov/Establishment-Specific-Injury-and-Illness-Data\">One way to assess the injury rate at Amy’s Kitchen\u003c/a> is to review statistics kept by the federal Occupational Safety and Health Administration (OSHA). Those suggest the company’s injury rate is half that of its industry, which is frozen specialty food manufacturing. The figures are not always reliable, however, as they depend on businesses self-reporting work-related injuries to federal and state regulators. Media investigations have revealed that some companies, like \u003ca href=\"https://revealnews.org/article/tesla-says-its-factory-is-safer-but-it-left-injuries-off-the-books/\">Tesla\u003c/a>, underreported.\u003c/p>\n\u003cp>Worker accidents at the Amy’s Kitchen Santa Rosa plant between 2016 and 2019 led Cal/OSHA to \u003ca href=\"https://www.osha.gov/pls/imis/establishment.search?p_logger=1&establishment=Amy%27s+Kitchen&State=CA&officetype=all&Office=all&sitezip=95407&p_case=all&p_violations_exist=all&startmonth=05&startday=03&startyear=2015&endmonth=05&endday=03&endyear=2022\">issue fines of nearly $106,000\u003c/a> in initial penalties, which the company contested. In one of those accidents, an employee’s finger was amputated on a food packaging line; in another, a worker sustained third-degree burns to their foot and ankle when they spilled hot soy milk used to make tofu, according to Cal/OSHA inspection reports.\u003c/p>\n\u003cp>The company is scheduled for a settlement conference on June 22 to discuss most of the citations, according to a Cal/OSHA spokesperson.\u003c/p>\n\u003cfigure id=\"attachment_11915233\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2474-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915233\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2474-800x533.jpg\" alt=\"People wearing white coats, goggles, face masks and gloves standing over a vegetable assembly line in a factory.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers assemble ‘Greek Inspired Red Rice & Veggies’ frozen meals at the Amy’s Kitchen plant in Santa Rosa on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Schiefer characterized the accidents as “isolated incidents,” and said the company has taken decisive corrective actions to ensure they don’t happen again.\u003c/p>\n\u003cp>“We as a company deeply believe in getting rid of every risk we can and doing our absolute best to make this the safest place possible,” said Schiefer. “But there is an inherent risk in any type of physical work, and I think it’s something that’s just important to remember as we enjoy meals or anything that’s the byproduct of human work.”\u003c/p>\n\u003ch2>An industry leader\u003c/h2>\n\u003cp>Amy’s Kitchen co-founders Andy and Rachel Berliner tapped into a growing market for ready-made vegetarian and vegan dishes. The couple started selling home-cooked pot pies in Sonoma County in 1987. Their business has since become the sixth-largest frozen entrée company in the U.S., with nearly \u003ca href=\"https://www.foodnavigator-usa.com/Article/2020/11/05/Amy-s-Kitchen-gears-up-to-open-new-plant-predicts-revenues-will-approach-600m-in-2020#:~:text=Amy's%20Kitchen%20%E2%80%93%20maker%20of%20frozen,%2C%20CA%2C%20early%20next%20year.\">$600 million in revenue in 2020\u003c/a> and more than 2,700 employees.\u003c/p>\n\u003cp>The self-described values-led company is still owned by the Berliners, and sells hundreds of products made at production plants in Santa Rosa, San Jose, Idaho and Oregon.\u003c/p>\n\u003cp>CEO Andy Berliner has famously said that employees are essential to the company’s success and are treated “like family.”\u003c/p>\n\u003cp>“You spend most of your life at work. We want people to be happy,” \u003ca href=\"https://www.youtube.com/watch?v=gGZu9hcXgxI\">Berliner told a business podcast last year\u003c/a>. “We couldn’t own a company where people aren’t happy.”\u003c/p>\n\u003cp>Yet Luna Ojeda described her experience at Amy’s Kitchen as far from happy. The 17-year veteran of the organization said it wasn’t uncommon for her and others to be assigned a week at a time on the same assembly line for burritos and pies, run with ergonomically problematic machinery only recently replaced.\u003c/p>\n\u003cp>As recently as February 2019, Ojeda reported to her supervisor that one of her shoulders hurt because the pie line was going too fast. She’d already injured the other shoulder at work, she said, so she asked her supervisor to change her to a different task, and give her arms a break. But the supervisor sent her back to the line, she said, arguing she didn’t have a doctor’s note.\u003c/p>\n\u003cp>When Ojeda took her case to the human resources department at the plant, she was reassigned, to weighing food plates over and over for weeks. The pain in her shoulders and hands resurfaced. Finally, in April, two months after she first alerted supervisors she was in pain, a doctor put her hand in a brace that immobilized her arm, and the company sent her home to rest.\u003c/p>\n\u003cp>Since then, Ojeda has been assigned to different meal assembly lines, but she still has to go to doctor visits to manage the pain. Her right wrist developed carpal tunnel syndrome, she said, stemming from an earlier injury she sustained in 2006 while manning the company’s soup canning line. The tendon in her wrist had basically broken, she said, and she underwent a surgery to repair it.\u003c/p>\n\u003cp>As a mother of four, Ojeda said she regrets that the pain she’s lived with now for years has prevented her from being able to pick up her kids when they were toddlers, or play ball with them at the beach as they got older. “It’s sad not being able to do activities with my children because I’m injured. It’s like, they robbed me of moments with my family,” she said.\u003c/p>\n\u003ch2>The consumer boycott\u003c/h2>\n\u003cp>The stories of Ojeda and other \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">employees who have spoken publicly\u003c/a> about their experience with safety problems at Amy’s Kitchen has spurred a months-long consumer boycott encouraged by vegan groups such as \u003ca href=\"https://foodispower.org/?gclid=CjwKCAjwp7eUBhBeEiwAZbHwkfguIbjSOMP93Wij5RSUGC-4YziYZ_jKGjhfl2JYLvCOnMGErTfpShoC4y4QAvD_BwE\">Food Empowerment Project\u003c/a> and \u003ca href=\"https://www.veggiemijas.com/\">Veggie Mijas\u003c/a>.\u003c/p>\n\u003cp>A handful of worker-owned grocery stores have dropped Amy’s Kitchen products from their shelves, including Mandela Grocery Cooperative in Oakland and People’s Food Co-op in Portland, Oregon. Coven Market in Hamilton, Ontario, joined the boycott last week, said Lauren Ornelas, founder of Food Empowerment Project, which is based in San Jose.\u003c/p>\n\u003cp>Ornelas acknowledged their efforts are unlikely to make much of a dent in the company’s profits, as it continues to sell its products at large grocery chain stores like Costco and Safeway. The biggest impact has been to Amy’s Kitchen’s reputation, she said.\u003c/p>\n\u003cp>“The company is not living up to the reputation that they’ve created for themselves,” said Ornelas, adding that she became a vegan 30 years ago because she cares about the way food is produced. “This is a company that has claimed to care about their workers. But it’s in stark contrast to the environment that they’ve created for the workers as well as the health of the workers.”\u003c/p>\n\u003cp>Union organizers with Teamsters Local 665 said that Amy’s Kitchen employees reached out to them late last year to begin conversations about organizing. Shortly after, the company hired Quest Consulting, a bilingual firm with a \u003ca href=\"https://www.pressdemocrat.com/article/news/union-organizers-and-workers-decry-union-busting-consulting-firms-hired-b/\">“union busting” reputation\u003c/a> among labor organizers, who say the consultants’ goal is to discourage workers from unionizing.\u003c/p>\n\u003cp>“The consultants told employees that the union would charge membership dues but may not keep their promises,” said Luna Ojeda. That narrative is consistent with previous \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">media reports\u003c/a> based on recordings of those meetings. While Amy’s representatives acknowledged they would rather not have a unionized workforce, they countered that Quest’s job was only to educate workers and train managers to answer questions about unions.\u003c/p>\n\u003cfigure id=\"attachment_11915234\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/Amys-Kitchen-products-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915234\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/Amys-Kitchen-products-800x600.jpg\" alt=\"Frozen meal packaging shows bowls of pasta.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy’s Kitchen products are displayed at the company’s facilities in Santa Rosa, on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We would prefer to maintain the direct relationship that we’ve always had. A lot of good has come out of it,” said Schiefer. “But at the end of the day, our employees’ choice is what matters the most. And we would honor whatever choice they make.”\u003c/p>\n\u003cp>Ojeda said that while she is glad about the recent safety improvements, they should be enshrined in a union contract that discourages managers from increasing production speeds again later on. “I would like for these small changes to improve and be permanent so that we can avoid other people getting hurt,” she said.\u003c/p>\n\u003cp>Tony Delorio, secretary-treasurer at Teamsters Local 665, assisted Ojeda in filing her complaint with Cal/OSHA. He also submitted a challenge to the business’ B Corp status, certified for high social and environmental performance, which he said is yet to be decided.\u003c/p>\n\u003cp>But not every worker favors a union. Margarita Vazquez Zamudio came out of meetings with Quest consultants convinced she doesn’t want to pay union membership dues for services she said are not needed.\u003c/p>\n\u003cp>Vazquez Zamudio believes the safety of workers is a top priority for the company’s owner, Andy Berliner, and in her 26 years making enchiladas, lasagna and burritos at Amy’s Kitchen, management has been responsive to her concerns, she said.\u003c/p>\n\u003cp>But even Vazquez Zamudio applauded that the pace of production — and the number of repetitive motions she and others must make — has slowed down in the last two months, she said. Berliner ordered the change after employees told him directly that faster speeds were putting them at risk, she added.\u003c/p>\n\u003cp>“The owner told them to slow it down,” said Vazquez Zamudio, 60, who regularly wears protective wristbands at work. “Why do we want a union if the company listens to us?”\u003c/p>\n\u003cp>In a statement responding to worker reports of changes at the Santa Rosa plant, Schiefer said that production quotas are based on factors such as staffing and safety, as well as the availability of ingredients and equipment.\u003c/p>\n\u003cp>“Over the last few months, Amy’s Kitchen has been able to return to more normal plant operations as the impacts of COVID and the nation’s labor shortage have lessened,” wrote Schiefer. “Now that we’re experiencing more consistent staffing, we’re pleased to learn that many workers feel that the lines are moving more slowly.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Workers at Amy's Kitchen share their safety concerns and complaints around the company's factory operations. ","status":"publish","parent":0,"modified":1721133446,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":2346},"headData":{"title":"How 'Socially Responsible' Is Amy’s Kitchen? Depends on Who You Ask | KQED","description":"Workers at Amy's Kitchen share their safety concerns and complaints around the company's factory operations. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"NewsArticle","headline":"How 'Socially Responsible' Is Amy’s Kitchen? Depends on Who You Ask","datePublished":"2022-05-26T12:06:07-07:00","dateModified":"2024-07-16T05:37:26-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","isAccessibleForFree":"True","publisher":{"@type":"NewsMediaOrganization","@id":"https://www.kqed.org/#organization","name":"KQED","url":"https://www.kqed.org","logo":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}}},"source":"Food","sourceUrl":"/food/","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/ba4fc9ab-63a8-48f8-b63c-aea0014d17c6/audio.mp3","sticky":false,"excludeFromSiteSearch":"Include","path":"/news/11915111/how-socially-responsible-is-amys-kitchen-depends-on-who-you-ask","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cecilia Luna Ojeda lives with chronic pain after injuries she said she sustained working the assembly lines for popular organic meal producer Amy’s Kitchen.\u003c/p>\n\u003cp>“Almost every day I’m working with pain, and almost every day I have to take pain-relievers,” said Luna Ojeda, 39, in Spanish.\u003c/p>\n\u003cp>Ergonomic hazards, production speeds that turned too fast, and management that didn’t prioritize safety pushed her and numerous other co-workers to get hurt and even require surgeries, she said.\u003c/p>\n\u003cp>“There are already many people injured and others working with pain,” said Ojeda, who officially complained to state safety and health regulators about the company’s Santa Rosa plant in January of this year.\u003c/p>\n\u003cp>“That’s why I’m speaking up, because I’m not afraid anymore,” she said. “We shouldn’t be afraid to defend one’s rights as a worker, as a person.”\u003c/p>\n\u003cp>Stories like Ojeda’s and that of other \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">workers who allege they were injured working for Amy’s Kitchen\u003c/a> have hit the company’s socially responsible image. And in recent months, the organization has responded with a greater emphasis on safety measures, according to employees of the frozen meal producer, one of the top in the U.S.\u003c/p>\n\u003cp>This comes as Amy’s Kitchen, a 35-year-old family-owned business that pledges goodness to people and the planet, now faces a nascent consumer boycott, a workforce debating whether to unionize, and a California Occupational Safety and Health (Cal/OSHA) investigation prompted by three complaints about the Santa Rosa plant earlier this year, including Luna Ojeda’s.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘This is a company that has claimed to care about their workers. But it’s in stark contrast to the environment that they’ve created for the workers as well as the health of the workers.’","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","citation":"Lauren Ornelas, founder, Food Empowerment Project","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The agency is expected to release its findings — and any citations if violations were found — in coming weeks, after visiting the facility for what company staffers described as a “six-day, wall-to-wall” inspection.\u003c/p>\n\u003cp>Amy’s Kitchen representatives have mostly denied the injury allegations, and insist that the company has always been committed to workers’ safety. But employees said the plant has made recent improvements aimed at preventing repetitive motion injuries on meal assembly lines, a main focus of the complaints to Cal/OSHA.\u003c/p>\n\u003ch2>Workers notice recent changes\u003c/h2>\n\u003cfigure id=\"attachment_11915232\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2491-burrito-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915232\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2491-burrito-800x533.jpg\" alt=\"People wearing white coats, goggles, face masks and gloves standing over a food assembly line in a factory.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2491-burrito-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Employees at Amy’s Kitchen in Santa Rosa fold bean-and-cheese burritos on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For one thing, according to workers, the pace of work is slower, and production speeds are frequently monitored during each shift. Most employees are also now rotated on a daily basis among different assembly lines — from red rice and vegetable plates to ravioli bowls, for example.\u003c/p>\n\u003cp>Roughly 680 people are employed at the Amy’s Kitchen plant in Santa Rosa. On a recent morning, nearly two dozen women on the burrito line folded tortillas with bean-and-cheese filling, and placed them on conveyor belts. Most of them were first-generation Latina immigrants, and chatted amiably while working at an impressive speed for this home cook: up to 10 burritos per minute per person, according to the company.\u003c/p>\n\u003cp>“The number of required movements for each worker and the tasks themselves were designed with occupational therapists and ergonomic specialists, as well as worker input,” said Paul Schiefer, senior director of sustainability and communications for Amy’s Kitchen. Employees also take hourly breaks to stretch and move positions along the assembly line.\u003c/p>\n\u003cp>“We have studied this work closely, not just ourselves, but with outside experts, and really believe it to be safe and appropriate and actually better than how most companies would operate a line like this,” said Schiefer, who has worked at the company for 15 years.\u003c/p>\n\u003cp>“It’s our safety record that we should be judged on,” Schiefer added.\u003c/p>\n\u003cp>But despite the relative calm on the burrito line, several employees are laboring through pain in their hands, according to workers. Some have been reassigned elsewhere because of injuries.\u003c/p>\n\u003ch2>Amy’s safety record\u003c/h2>\n\u003cp>\u003ca href=\"https://www.osha.gov/Establishment-Specific-Injury-and-Illness-Data\">One way to assess the injury rate at Amy’s Kitchen\u003c/a> is to review statistics kept by the federal Occupational Safety and Health Administration (OSHA). Those suggest the company’s injury rate is half that of its industry, which is frozen specialty food manufacturing. The figures are not always reliable, however, as they depend on businesses self-reporting work-related injuries to federal and state regulators. Media investigations have revealed that some companies, like \u003ca href=\"https://revealnews.org/article/tesla-says-its-factory-is-safer-but-it-left-injuries-off-the-books/\">Tesla\u003c/a>, underreported.\u003c/p>\n\u003cp>Worker accidents at the Amy’s Kitchen Santa Rosa plant between 2016 and 2019 led Cal/OSHA to \u003ca href=\"https://www.osha.gov/pls/imis/establishment.search?p_logger=1&establishment=Amy%27s+Kitchen&State=CA&officetype=all&Office=all&sitezip=95407&p_case=all&p_violations_exist=all&startmonth=05&startday=03&startyear=2015&endmonth=05&endday=03&endyear=2022\">issue fines of nearly $106,000\u003c/a> in initial penalties, which the company contested. In one of those accidents, an employee’s finger was amputated on a food packaging line; in another, a worker sustained third-degree burns to their foot and ankle when they spilled hot soy milk used to make tofu, according to Cal/OSHA inspection reports.\u003c/p>\n\u003cp>The company is scheduled for a settlement conference on June 22 to discuss most of the citations, according to a Cal/OSHA spokesperson.\u003c/p>\n\u003cfigure id=\"attachment_11915233\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2474-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915233\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/IMG_2474-800x533.jpg\" alt=\"People wearing white coats, goggles, face masks and gloves standing over a vegetable assembly line in a factory.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/IMG_2474-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers assemble ‘Greek Inspired Red Rice & Veggies’ frozen meals at the Amy’s Kitchen plant in Santa Rosa on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Schiefer characterized the accidents as “isolated incidents,” and said the company has taken decisive corrective actions to ensure they don’t happen again.\u003c/p>\n\u003cp>“We as a company deeply believe in getting rid of every risk we can and doing our absolute best to make this the safest place possible,” said Schiefer. “But there is an inherent risk in any type of physical work, and I think it’s something that’s just important to remember as we enjoy meals or anything that’s the byproduct of human work.”\u003c/p>\n\u003ch2>An industry leader\u003c/h2>\n\u003cp>Amy’s Kitchen co-founders Andy and Rachel Berliner tapped into a growing market for ready-made vegetarian and vegan dishes. The couple started selling home-cooked pot pies in Sonoma County in 1987. Their business has since become the sixth-largest frozen entrée company in the U.S., with nearly \u003ca href=\"https://www.foodnavigator-usa.com/Article/2020/11/05/Amy-s-Kitchen-gears-up-to-open-new-plant-predicts-revenues-will-approach-600m-in-2020#:~:text=Amy's%20Kitchen%20%E2%80%93%20maker%20of%20frozen,%2C%20CA%2C%20early%20next%20year.\">$600 million in revenue in 2020\u003c/a> and more than 2,700 employees.\u003c/p>\n\u003cp>The self-described values-led company is still owned by the Berliners, and sells hundreds of products made at production plants in Santa Rosa, San Jose, Idaho and Oregon.\u003c/p>\n\u003cp>CEO Andy Berliner has famously said that employees are essential to the company’s success and are treated “like family.”\u003c/p>\n\u003cp>“You spend most of your life at work. We want people to be happy,” \u003ca href=\"https://www.youtube.com/watch?v=gGZu9hcXgxI\">Berliner told a business podcast last year\u003c/a>. “We couldn’t own a company where people aren’t happy.”\u003c/p>\n\u003cp>Yet Luna Ojeda described her experience at Amy’s Kitchen as far from happy. The 17-year veteran of the organization said it wasn’t uncommon for her and others to be assigned a week at a time on the same assembly line for burritos and pies, run with ergonomically problematic machinery only recently replaced.\u003c/p>\n\u003cp>As recently as February 2019, Ojeda reported to her supervisor that one of her shoulders hurt because the pie line was going too fast. She’d already injured the other shoulder at work, she said, so she asked her supervisor to change her to a different task, and give her arms a break. But the supervisor sent her back to the line, she said, arguing she didn’t have a doctor’s note.\u003c/p>\n\u003cp>When Ojeda took her case to the human resources department at the plant, she was reassigned, to weighing food plates over and over for weeks. The pain in her shoulders and hands resurfaced. Finally, in April, two months after she first alerted supervisors she was in pain, a doctor put her hand in a brace that immobilized her arm, and the company sent her home to rest.\u003c/p>\n\u003cp>Since then, Ojeda has been assigned to different meal assembly lines, but she still has to go to doctor visits to manage the pain. Her right wrist developed carpal tunnel syndrome, she said, stemming from an earlier injury she sustained in 2006 while manning the company’s soup canning line. The tendon in her wrist had basically broken, she said, and she underwent a surgery to repair it.\u003c/p>\n\u003cp>As a mother of four, Ojeda said she regrets that the pain she’s lived with now for years has prevented her from being able to pick up her kids when they were toddlers, or play ball with them at the beach as they got older. “It’s sad not being able to do activities with my children because I’m injured. It’s like, they robbed me of moments with my family,” she said.\u003c/p>\n\u003ch2>The consumer boycott\u003c/h2>\n\u003cp>The stories of Ojeda and other \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">employees who have spoken publicly\u003c/a> about their experience with safety problems at Amy’s Kitchen has spurred a months-long consumer boycott encouraged by vegan groups such as \u003ca href=\"https://foodispower.org/?gclid=CjwKCAjwp7eUBhBeEiwAZbHwkfguIbjSOMP93Wij5RSUGC-4YziYZ_jKGjhfl2JYLvCOnMGErTfpShoC4y4QAvD_BwE\">Food Empowerment Project\u003c/a> and \u003ca href=\"https://www.veggiemijas.com/\">Veggie Mijas\u003c/a>.\u003c/p>\n\u003cp>A handful of worker-owned grocery stores have dropped Amy’s Kitchen products from their shelves, including Mandela Grocery Cooperative in Oakland and People’s Food Co-op in Portland, Oregon. Coven Market in Hamilton, Ontario, joined the boycott last week, said Lauren Ornelas, founder of Food Empowerment Project, which is based in San Jose.\u003c/p>\n\u003cp>Ornelas acknowledged their efforts are unlikely to make much of a dent in the company’s profits, as it continues to sell its products at large grocery chain stores like Costco and Safeway. The biggest impact has been to Amy’s Kitchen’s reputation, she said.\u003c/p>\n\u003cp>“The company is not living up to the reputation that they’ve created for themselves,” said Ornelas, adding that she became a vegan 30 years ago because she cares about the way food is produced. “This is a company that has claimed to care about their workers. But it’s in stark contrast to the environment that they’ve created for the workers as well as the health of the workers.”\u003c/p>\n\u003cp>Union organizers with Teamsters Local 665 said that Amy’s Kitchen employees reached out to them late last year to begin conversations about organizing. Shortly after, the company hired Quest Consulting, a bilingual firm with a \u003ca href=\"https://www.pressdemocrat.com/article/news/union-organizers-and-workers-decry-union-busting-consulting-firms-hired-b/\">“union busting” reputation\u003c/a> among labor organizers, who say the consultants’ goal is to discourage workers from unionizing.\u003c/p>\n\u003cp>“The consultants told employees that the union would charge membership dues but may not keep their promises,” said Luna Ojeda. That narrative is consistent with previous \u003ca href=\"https://www.nbcnews.com/news/us-news/amys-kitchen-says-food-made-love-factory-say-job-left-injured-rcna8189\">media reports\u003c/a> based on recordings of those meetings. While Amy’s representatives acknowledged they would rather not have a unionized workforce, they countered that Quest’s job was only to educate workers and train managers to answer questions about unions.\u003c/p>\n\u003cfigure id=\"attachment_11915234\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/Amys-Kitchen-products-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11915234\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2022/05/Amys-Kitchen-products-800x600.jpg\" alt=\"Frozen meal packaging shows bowls of pasta.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/10/2022/05/Amys-Kitchen-products-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy’s Kitchen products are displayed at the company’s facilities in Santa Rosa, on May 16, 2022. \u003ccite>(Farida Jhabvala Romero/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We would prefer to maintain the direct relationship that we’ve always had. A lot of good has come out of it,” said Schiefer. “But at the end of the day, our employees’ choice is what matters the most. And we would honor whatever choice they make.”\u003c/p>\n\u003cp>Ojeda said that while she is glad about the recent safety improvements, they should be enshrined in a union contract that discourages managers from increasing production speeds again later on. “I would like for these small changes to improve and be permanent so that we can avoid other people getting hurt,” she said.\u003c/p>\n\u003cp>Tony Delorio, secretary-treasurer at Teamsters Local 665, assisted Ojeda in filing her complaint with Cal/OSHA. He also submitted a challenge to the business’ B Corp status, certified for high social and environmental performance, which he said is yet to be decided.\u003c/p>\n\u003cp>But not every worker favors a union. Margarita Vazquez Zamudio came out of meetings with Quest consultants convinced she doesn’t want to pay union membership dues for services she said are not needed.\u003c/p>\n\u003cp>Vazquez Zamudio believes the safety of workers is a top priority for the company’s owner, Andy Berliner, and in her 26 years making enchiladas, lasagna and burritos at Amy’s Kitchen, management has been responsive to her concerns, she said.\u003c/p>\n\u003cp>But even Vazquez Zamudio applauded that the pace of production — and the number of repetitive motions she and others must make — has slowed down in the last two months, she said. Berliner ordered the change after employees told him directly that faster speeds were putting them at risk, she added.\u003c/p>\n\u003cp>“The owner told them to slow it down,” said Vazquez Zamudio, 60, who regularly wears protective wristbands at work. “Why do we want a union if the company listens to us?”\u003c/p>\n\u003cp>In a statement responding to worker reports of changes at the Santa Rosa plant, Schiefer said that production quotas are based on factors such as staffing and safety, as well as the availability of ingredients and equipment.\u003c/p>\n\u003cp>“Over the last few months, Amy’s Kitchen has been able to return to more normal plant operations as the impacts of COVID and the nation’s labor shortage have lessened,” wrote Schiefer. “Now that we’re experiencing more consistent staffing, we’re pleased to learn that many workers feel that the lines are moving more slowly.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/news/11915111/how-socially-responsible-is-amys-kitchen-depends-on-who-you-ask","authors":["8659"],"categories":["news_24114","news_8"],"tags":["news_31141","news_27626","news_19904","news_31139","news_23007"],"featImg":"news_11915121","label":"source_news_11915111"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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