About
The Good Food Awards rely on the expertise of the pickles 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 pickles standard are and who will be judging this year.
Committee Chair
Ed Morris
Sales & Sourcing Manager, Puget Sound Food Hub Cooperative
From an early age, I was captivated by the art of cooking, and this fascination eventually blossomed into a full-fledged career. I honed my skills and gained invaluable experience working in top-notch culinary programs across the United States. However, it was during my time in Washington State that I discovered the true essence of farm-to-table dining. Currently, my work revolves around collaborating with restaurants, farmers’ markets, grocery stores, and other food retailers to seamlessly integrate locally sourced products into their offerings. By providing education and guidance on the benefits of sourcing from nearby farmers, ranchers, fishers, and value-added producers, I have witnessed a growing interest and appreciation for the unique flavors and health benefits that the local bounty brings.
2024 Judges
Leslee Dixon
Sustainable Development Consultant
Madison Rossi
Senior Business Development & Relationships Specialist, Non-GMO Project
Margo Ackman
Food Educator, Bon Appétit for Google
Mariah DeLeo
Good Food Economy Program Manager, Seattle Good Business Network
Shelley Straume
Grocery Merchandiser, PCC Community Markets
Elspeth Payton
Inside Sales, RITROVO Italian Regional Foods
Audrey Matheson
Co-Owner, Bow Hill Blueberries
Lauren Grant
Executive Project Manager, Fran's Chocolates
Mia Ponce
Associate Broker Retail and Restaurant, NAI Puget Sound Properties
Robin Meyer
Sales Manager, Girl Meets Dirt
Frank Schuck
Category Manager, Metropolitan Market
Standards
In order to be eligible for a Good Food Award, pickles entries must meeting the following standards:
- Made in the USA or US territories.
- Free of artificial ingredients, including colors, flavors and preservatives.
- Free of genetically modified ingredients.
- Made with domestic, non-petroleum based vinegar, where vinegar is used.
- Made with ingredients that are foraged or grown:
- Locally.*
- With respect for seasonality.*
- Without the use of synthetic inputs, including herbicides, pesticides, fungicides or fertilizers.
- 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.
- 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, may be sourced from farther afield.
**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, pickles entries must fit within one of the following subcategories:
- Olives
- Vinegar-Fermented
- Lacto-Fermented
Kombucha can now be entered in the Elixirs category.