About
The Good Food Awards rely on the expertise of the pantry community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the pantry standard are and who will be judging this year.
Committee
Co-ChairsKyle Hughes
Faire – Enterprise Retailer Partnerships
Kyle helps lead Enterprise Retailer Partnerships at Faire, helping emerging brands find new opportunities and placements in major retail. He grew up in Northern California and has spent the majority of his career working in food. He graduated from New York University and shortly thereafter moved back to San Francisco and immersed himself in the local food movement. He’s previously led wholesale programs at 4505 Meats, Black Oak Coffee Roasters and Bellwether Coffee, and co-founded a Food & Beverage consulting company to advise emerging brands on growing their businesses. He’s also worked at numerous restaurants throughout the region including the Delfina Restaurant Group.
Wendy Robinson
wendyEATGOODFOOD Consultant & Chef
With over 30 years of experience in the food industry, Wendy is a seasoned culinary professional specializing in leadership, operations, and strategic buying. Her career spans from hands-on kitchen roles to executive leadership, providing her with a unique and comprehensive understanding of the entire food chain. As a passionate advocate for food education and sustainable agricultural practices, Wendy is dedicated to sharing her deep knowledge and love for the products and people that shape the industry. Her palate, honed through decades of sensory tasting, is a testament to her expertise and commitment to quality. Through her consulting business, wendyEATGOODFOOD, she offers customized services, including culinary consulting, catering, and educational classes, designed to help clients navigate and connect with the best in the food world. Wendy is always seeking new opportunities to collaborate with individuals and businesses who share her dedication to quality and craftsmanship.
2026 Judges
Sheana Davis
Owner, The Epicurean Connection
Michael Zilber
GM, Heidrun Meadery
Rebecca Sterlin
Owner, Eleven
Joshua Makaron
Head of Revenue Operations, Faire
Celia Catalino
Owner/Buyer, Of All Places
Emily Dobies
Office Manager and Employee Engagement Lead, Stitch Fix
Gibson Thomas
Founder, Edible Marin & Wine Country
Cristina Topham
Owner, Spread Kitchen
Leslie Santarina
Programs/Events/Author, Various
Deborah Kwan
Principal, DKPR
Kelly Eaton
Laiko Bahrs
Principal, Laiko Bahrs Communications
Emily Fernwood
Winemaker, Osa Major Wines
Aaronette King
Executive Chef/Managing Partner, Eat Play Events & Catering
Tenaya Willette-Green
Market Inventory Control Manager, Bi-Rite Market Divisadero
Standards
In order to be eligible for a Good Food Award, pantry entries must meet the following standards:
- Made in the USA or US territories.
- Made with a balanced objective of local, organic and highest-quality.*
- Made with transparency in supply chain.**
- Free of high fructose corn syrup and artificial ingredients, including colors, flavors and preservatives. Free of natural flavorings and colors.
- Made with rBGH-free milk, where milk is used.
- Made with domestic, non-petroleum-based vinegar where vinegar is used.
- Free of genetically modified ingredients.
- Made with spices that are certified organic, Fair Trade or traceable to the farm level.*
- Made by a crafter that is an upstanding member of the Good Food community, committed to equity and inclusion in all levels of their business, as exemplified through integrating these practices:
- Creating a safe and healthy work environment where employees receive a fair wage, are safe and respected at work and have access to the resources they need to keep themselves healthy.
- Offering a diversity, equity, and inclusion training to staff members and/or leadership annually.
- Thoughtfully acknowledging the heritage of culturally-specific food on websites, packaging and/or marketing materials.
- If your company is Publicly-held, Owned/Partially-owned by publicly-held compan(y)ies, or has over $100 million in annual revenue, your company, as well as its parent company(ies), are required to meet additional criteria to become Good Food Qualified:
- Offer a minimum of 12 weeks of paid parental leave to all employees
- Have at least one woman, minority, or LGBTQIA+ representative on their Board of Directors
- Have a proven track record of prioritizing a safe and fairly-compensated work culture, with no violations in the area of wage or workplace safety in the past 5 years. This will be verified on the Good Jobs First Violation Tracker
Subcategories
Additionally, pantry entries must fit within one of the following subcategories:
- Pasta/Pizza Sauce
- Hot Sauce
- BBQ Sauce
- Dressing & Marinades
- Salt Cured & Oil Packed
- Pantry Sauces & Pastes (e.g., miso, sambal, curry paste)
- Salsas, Relishes & Chutneys (e.g., onion chutney, tomatillo salsa)
- Condiments (e.g., mayonnaise, ketchup, mustard)
- Flavor Bases (e.g., fish sauce, soy sauce)
- Maple Syrups
- Nut Butters
- Vinegars