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Pantry

The Good Food Awards celebrates cultural authenticity, regional flavors and traditions with our pantry category! Umami-packed miso paste, pungent sambal, spicy hot sauce, colorful salsa and a plethora of savory condiments, made from responsibly sourced, GMO-free ingredients, will be considered for Awards this year.

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-Chairs

Ellen Rawley

Lead Consultant at Ellen Rawley Creative & Strategy, Inc.

Ellen Rawley, founder of Ellen Rawley Creative & Strategy, works with farmers and other integrity-based product businesses to launch & sell profitable products. Her specialties include compliance, grant writing, and go-to-market strategy. Products she has helped launch can be found at farmers’ markets, in grocery stores, specialty shops, magazines like Food & Wine, and high-end spas. She believes that products made with passion and conviction can change our relationship to the land and to each other.

Ashley Xie

Co-Founder at Rooted Fare

Ashley is a daughter of immigrant restauranteurs and a 2nd generation Chinese American. Currently, she’s the co-founder of Rooted Fare, a company that partners and profit shares with immigrant chefs to create sauces to make cooking Asian comfort foods easy. She’s previously worked with the Good Food Foundation, Meadow Lark Farm Dinners, Momofuku, and the NYC Health Department. Ashley holds degrees in Natural Sciences from Johns Hopkins University and a MA in Food Studies from New York University.

Committee Members

Jodie Rubin, Chef
Linda Tay Esposito, Food Consultant
Booka Alon,
Owner, Booka’s Dish

 

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.
  • 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:
    • 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.
    • For the small percentage of Good Food community that operates on a significantly larger scale, meeting additional criteria related to board diversity, maternity leave and employment practices.***

*Ingredients that make up less than 2% of the product, such as spices, sugar or lemon juice, may be sourced from farther afield, or from a larger distributor.
**That is, an earnest attempt is made to verify the origin and production methods of the ingredient. If made with ingredients that are not grown domestically on a commercial scale, a farm-direct or certified organic source is sought out and documentation of this search, including notes on calling distributors, is provided.
***Check if you are in the 2% of companies meeting the Good Food Foundation definition of large scale, and review the addition criteria on the Rules & Regulations page.

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

2022 Judges

Erica Perez

Co-owner, Oaktown Spice Shop

Sana Javeri Kadri

CEO, Diaspora Co.

Alexandra Tejada

Co-owner, Magnolia Mini Mart

Tammy Tan

Founder/Spiceologist, Spice Hound

Laura Oikawa

Line Cook, Pearl 6101

Karen Solomon

Cookbook author, Jam It, Pickle It, Cure It

Brandon Buza

, Buza Photography

Dava Guthmiller

Chief Creative Officer, Noise 13

Leah Hammerman

General Manager, Community Grains

Mary Rocca

Proprietor, Palace Market

Madeline Janning

Principal, M. Janning Communication

Gibson Thomas

Publisher and Editor-in-Chief, Edible Marin & Wine Country magazine

Clara Lee

Chef/Owner, Queens SF 

Cynthia Shannon

Senior Marketing Manager, Food & Lifestyle, Chronicle Books

Alan Hsu

Culinary Director, Sagra

Dominic Phillips

Founder, DPEM

Toyia Brooks

Grocery assistant manager, Bi-Rite Market 18th St

Leela Freeman

Independent