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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

Co-Chairs

Erin Lenhardt

Co-Founder of Parsnip – San Francisco, CA

Erin Lenhardt is an entrepreneur who helps to scale and build food businesses. She’s the Director of Hospitality Sales for Copper Cow Coffee, a Vietnamese portable pour over startup. Along with Sally Rogers, Erin is also the co-founder of Parsnip, a platform that helps businesses match and work with like-minded brand partners. She previously cofounded Norm’s Farms, an elderberry startup, and The Food Mint, a consultancy that helps food startups grow. Erin spends her free time curating home goods for her vacation rentals and going on unexpected adventures with her hound dog Mo.

Sally Rogers

Co-Founder of Parsnip – San Francisco, 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 chairs the Slow Food San Francisco Board and advises The Cooking Project.

Committee Members

Kim Berman, Research Team, Airbnb
Mary Costa
, Event Planner Assistant, Foxtail Catering & Events
Noelle Fogg-Elibol
, Partnership Manager, Kitchen Table Advisors
Lam Le, Analyst, Center for Good Food Purchasing
Tanner Smith
, Food Entrepreneur

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.***

*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

More to Come!

Sasha Bernstein Skon

Co-Founder and Director, The Cooking Project

Mayo Buenafe-Ze

Program Manager, The Cooking Project

Sylvie Charles

Founder & CEO, Just Date Syrup

Jennifer Dean

Marketing Communications Director, Veritable Vegetable

Jorge Gaviria

CEO & Founder, Masienda

Jessica Lioon

Founder, Garlic Press Jess

Ezra Malmuth

CEO, Atlas Edibles

Laura McLively

Author, My Berkeley Bowl

Dan Mills

Founder, Tinker Kitchen

Jamie Nessel

VP of Assortment, Good Eggs

Lucy Norris

Executive Director, Fresh Approach

McKenzie Phelan

Global Food Strategy Manager, Airbnb

Dana Velden

Food Writer