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Snacks

The winners in the Good Food Awards snacks category have met the highest standards of achievement with meticulously sourced, high-quality ingredients that have been thoughtfully prepared with the right snacking moment in mind. We consider these snacks the tastiest items to grab between meals! Whether it be through the crisp texture of a cracker or the unique flavor combination of a granola, snacks celebrate a diversity of flavor profiles and textures.

About

The Good Food Awards rely on the expertise of the snacks 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 snacks standard are and who will be judging this year.

Committee

Chair

Sally Rogers

CEO of Parsnip – Emeryville, CA

Sally Rogers worked in finance and consulting for a decade before deciding to leave her corporate career and chase her passion: connecting with people around making better food choices. Sally went on to start two companies (Nibble, a healthy snacking company, and The Pickle, an editorial), and is currently working on Parsnip, a matchmaking company for consumer brands (including tasty and good food and beverage!). She is on the Slow Food San Francisco Board and the Advisory Board of the Good Food Foundation.

Noelle Fogg Elibol

Partnership Manager at Kitchen Table Advisors – San Francisco, CA

Noelle’s passion for tasty and ethical food began when she observed the powerful impacts that food has on the environment, economic opportunity, community, and health while working at Root Capital. This prompted her personal exploration into U.S. agriculture, and while working on farms in Massachusetts and Nevada, she gained a deeper appreciation for the physical hard work and financial challenges that our food producers undertake every day. Noelle supported dozens of sustainable farms and food businesses on the East Coast through financial and farmland access advising. Today, she is part of the incredible team at Kitchen Table Advisors, where she advises farmers and ranchers and builds partnerships with values-aligned food businesses to support the long-term economic viability of sustainable small farms and ranches.

Committee Members

Margot Conover, Senior Sustainability Analyst, General Mills
Claire Liu, Business Development Manager, Rock Health
Sabrina Theocharides, Assistant Brand Manager, Clif Bar
Michelle Xie
, Commercial Analyst, Evidation Health

Standards

In order to be eligible for a Good Food Award, snacks 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, palm oil and artificial ingredients, including colors, flavors and preservatives.
  • Made with rBGH-free milk, where milk is used.
  • Made with flours that have not been bleached or bromated.
  • Free of genetically modified ingredients.
  • Made with spices that are certified organic, Fair Trade, or traceable to the farm level.*
  • Must include more than one ingredient or be created in such a way that an agricultural product has been transformed into a value-added snack. If product entered is a single ingredient transformed to a value-added snack, single ingredient must be grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.***
  • Made by a crafter that is an upstanding member of the good food community, oriented toward growing their business in harmony with a better food system.

*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, a farm-direct or certified organic source has been sought and documentation of this search, including notes on calling distributors, is provided.

***Ingredients grown with minimal synthetic inputs using Integrated Pest management practices will be evaluated on a case by case basis.

Subcategories

Additionally, snacks must fit in one of the following subcategories:

  • Popcorn (must be pre-popped)
  • Granola
  • Chips (e.g., corn, potato, veggie)
  • Crackers & Crisps (excludes graham crackers or other sweet cookie-like crackers)
  • Bars & Balls (e.g., granola, protein, energy)
  • Hard Pretzels
  • Snack Mixes (e.g., trail, nut, seed, or party!)
  • Puffs (e.g., cheese, quinoa, rice, veggie)

Judges

Luca Carnevale

Executive Director of Operations, Hope and Main

Eddy Martinez

Executive Chef, Bi-Rite Market

Kelly Mariani

Culinary Director and Owner, Scribe Winery

John Beaver

Co-Owner, Oaktown Spice Shop

Tom Monday

Founder, Small Batch America

Gibson Thomas

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

Lea Stafford

Owner and Lead Producer & Designer, Lea Stafford Events, LLC

Madeline Janning

Vice President, Magnum PR

Katie Marchini

COO, Replate

Amie Bailey

Dandelion Chocolate, General Manager, 16th Street Factory and Salon

Alana Tees

Marketing Manager, Off The Grid

Gina Wang

Head of Food and Beverage, The Assembly

Angelina Hong

Photographer & Social Media Strategist, Angelina's Media Services

Jess Lioon

Founder, Garlic Press Jess

Nathan Downs

Co-Founder, Dama Indian Foodservice Solutions

Alison Seibert

Founder + Principal, The James Collective

Sarah Weiner

Executive Director, Good Food Foundation

Lauren Shaffer

Marketing Director, Bare Snacks

Caetie Ofiesh

Design Lead, Fare Resources

Ezra Malmuth

CEO, Founder, Atlas Edibles

Emily Hines Markunas

Freelancer and Consultant, Emily Hines Freelance & Consulting

Bob Kaake

Organic & Natural Technical Director, Annie's/General Mills