Launched two years ago in Northern California, Amy’s Drive Thru is America’s first vegetarian, organic, fast-food restaurant – and it’s been so successful that it’s getting ready to expand.
With six more Northern California locations in the pipeline, its owners – who founded organic and vegetarian ready-meal business Amy’s Kitchen 29 years ago – hope to take it nationwide.
Unlike other fast-food franchises that are all about low costs and efficiency, Amy’s prioritises sustainability and quality – from the installation of solar panels at its flagship restaurant to the use of recyclable tableware and organic and local produce.
Drive-throughs are some of the most stereotypically American places to eat – and until now have all been centred around industrial meat. But in recent years, staff at Amy’s have observed a sharp increase in interest in plant-based foods.
Could Amy’s success herald a new, more sustainable and nutritious era for the American fast-food industry?