Good Food Awards

Home Page Archive

2018 Finalists Announced!

Posted on November 7, 2017 in Home Page, News

The wait is over – the 2018 Finalists are here!

Read the official press release here.

Good Food Mercantile NYC on Heritage Network Radio

Posted on August 3, 2017 in Home Page, News

Several of our Good Food Merchants Guild members sit down for a chat about their stories, brands and – most importantly – good food. Take a listen here.

2018 Good Food Awards Entry Period Opens!

Posted on July 4, 2017 in Home Page, News


Accepting entries July 5-31, including new Elixirs category

San Francisco, CA (July 5, 2017) – Today marks the launch of a coast-to-coast call for entries of beer, charcuterie, cheese, chocolate, cider, coffee, confections, honey, fish, oils, pantry, pickles, preserves, spirits and (new this year) elixirs. The Good Food Awards celebrates the kind of food we all want to eat: tasty, authentic and responsibly produced. As the only national initiative to recognize food crafters who excel in both taste and sustainability, we anticipate over 2,000 entries from all fifty states.

Over 250 food crafters, grocers, chefs, journalists and pioneers of the food movement will serve on this year’s judging panel, including Tartine Bakery Co-Founder Elisabeth Prueitt; the Museum of the African Diaspora’s Chef in Residence Bryant Terry; Cowgirl Creamery Co-Founder Peg Smith; urban farming champion Ron Finley; Tyler Malek, the “ice cream mastermind” behind Salt & Straw; and celebrated chefs Nora Pouillon, Cesare Casella and Anthony Myint.

To enter, food crafters fill out a short online form at by July 31, followed by sending samples for a blind tasting in September. A $70 per entry processing fee covers sorting, transport and storage (waived for the first entry submitted by new and renewing Good Food Guild members). Early birds entering July 5-12 receive a $10 discount on their second entry. Find more information on the most frequently asked questions at:

Elixirs: New this Year Shaken or stirred, our Elixirs category celebrates the ingredients at the front of the bar – bitters, shrubs, syrups, tinctures, concentrates, drinking vinegars and flavor extracts. In the past, elixirs (or “modifiers” as they’re called in the industry) have been incorporated into the Spirits category. With a huge growth in both industries, this year they will be divided. Consequently, there will be twice the number of winners, with 15 spirits and 15 elixir crafters taking home a Good Food Award. Find more information at:

Organizers The Good Food Awards is organized by the Good Food Foundation, a California based 501 (c) 3 formerly known as Seedling Projects, in collaboration with a broad community of food producers, chefs, food writers and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile and Good Food Retailers Collaborative.

Sponsors Special thanks to presenting sponsor the Good Food Retailers Collaborative, composed of 19 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, committed to supporting America’s great food producers in their own communities and across the country: Antonelli’s Cheese Shop, Bi-Rite Market, Canyon Market, Cooks of Crocus Hill, Cowgirl Creamery, Di Bruno Bros., Each Peach Market, Foragers Market, Glen’s Garden Market, The Greene Grape, Healdsburg SHED, JM Stock Provisions, Liberty Heights Fresh, Look’s Market, Market Hall Foods, Pastoral Artisan Cheese, Bread & Wine, TASTE, Washington’s Green Grocer, Woodstock Farmers’ Market and Zingerman’s Family of Businesses. Joining them is a vibrant group of key supporters, including Premier Sponsors Bi-Rite Market and Williams-Sonoma and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area and Veritable Vegetable. Find more information at:

Hear the Good Food Awards Ceremony Speeches

Posted on February 7, 2017 in Home Page, News

Listen to the full speeches from the inspiring 2017 Good Food Awards Ceremony on Heritage Radio Network here.

2017 Winners Announced!

Posted on January 20, 2017 in Home Page, News

Click here to view the 2017 Good Food Awards Winners.

Entry Period Extended to August 1!

Posted on July 31, 2016 in Home Page, News

What a busy weekend it’s been.  Whether you just wandered in from vacation, were up to your elbows making your tasty, authentic and responsible food, or just plain needed a break from your laptop, we hear you!  Sunday IS a tough time to end an entry period.

We’re accommodating folks.  So we’re extending the entry period one more day, to midnight on Monday, August 1. Because celebrating seven years of Good Food deserves an extra of incredible entries.

Be sure to enter before midnight on Monday to be part of the only national initiative to recognize excellent in taste and sustainability. The entry fee is $68 per entry to cover storing, sorting and processing, and don’t forget members of the Good Food Merchants Guild get one free entry, so join today! Take me to the Good Food Awards entry page please.

2015 Good Food Awards Update

Posted on September 23, 2014 in Home Page, News

We are currently in the process of vetting all high scoring entries to ensure they meet our sustainability criteria. All high scorers will be contacted by email between now and the end of October. Finalists will be notified of their status after all responses are received and verified for their category. An official press release with the full list of Finalists will be posted on our website in mid-November. Thank you for your patience!

Good Food Awards Boxes Available on Treatsie!

Posted on September 12, 2014 in Home Page, News

We’re excited about our new partnership with Treatsie, a company sourcing amazing artisan sweets from small-batch vendors around the country! Click here to purchase curated Confections, Chocolate and Preserves Boxes featuring 2014 Good Food Awards Winners!

Entry Period Extended to August 5!

Posted on August 2, 2014 in Home Page, News

We get it, it’s been a busy summer – maybe you just got back from vacation, maybe our email got lost in the shuffle or maybe you’re up to your elbows making your tasty, authentic and responsible food. Everyone deserves a break, so we’re extending the entry period deadly to midnight on Tuesday, August 5. Because celebrating five years of Good Food deserves a fifth week of incredible entries, don’t you think?

Be sure to enter before midnight on Tuesday to be part of the only national initiative to recognize excellent in taste and sustainability. The entry fee is $65 per entry to cover storing, sorting and processing, and don’t forget members of the Good Food Merchants Guild get one free entry, so join today! Take me to the Good Food Awards entry page please.

Closing Remarks from the Good Food Awards Ceremony

Posted on January 24, 2014 in Blog

“For two years, my father refused to wear shoes. He grew a blond Afro, protested the war, and stood up for equality. He was part of a generation that believed in new ideas, shifting the status quo. Before my father, his friends and a few million free thinkers preached peace, equality and community, society went along with racial, gender and global injustice, and the constraint and loneliness often felt living life within a rigid mold, insensitive to the diversity of the 300 million Americans living it.

Five years before the Afro, my dad had a crew cut and lived in a modest nuclear family. A path was laid out for him: marry, work from nine to five, using your head and not your hands if you can help it. Accumulate a sofa, the latest appliances, have children. I asked him one day what moved him – what moved a generation – to deviate so greatly from this plan. To opt out, find the bravado to say the status quo was devoid of something important and blaze a different path.

Bob Dylan. The Beatles. Janis Joplin. Paul Simon. Artists, poets and musicians who, through their art, expressed something everyone was feeling. Through their craft they translated deep yearnings – authenticity, passion, community, connection – into a language my father’s generation could understand. They would go on to fame and fortune, but at the most basic level, they were sensitive people who saw injustice and felt emptiness in living the status quo and were driven to give voice to the creativity within. Unable to walk the road their parents had, they pursued a path that brought with it community, joy and self-expression.

Young people everywhere were drawn to their words and sound, and saw in these artists a different model of how to live: a choice of connection and expression rather than consumption and security. The integrity and dedication with which these musicians practiced their art attracted people to them, opened the door to a new way of being.

Lately, I hear a lot of people compare food producers to rock stars. But I beg to differ. You are not rock stars; you are the folk musicians and poet-revolutionaries of our generation.  Now, it is your art that resonates with people all across the country, in every state, more and more every day. Your dedication to your craft – be it coffee roasting, brewing, curing, preserving or cheese making – is inspirational and shines true in an age where attention spans run shorter than 140 characters, fame is born from reality TV rather than exceptional talent, and our greatest musicians sign deals with Coke and PepsiCo.  Your creations are experienced on a visceral level; your passion comes across in every bite.

More than musicians, more than writers, you live the virtues of authenticity, passion, community, and connection. Every food crafter celebrated tonight has by necessity created a tightknit community around them. Without deep ties to the farmers, foragers and ranchers who care about cultivating and rearing the very best, you could never achieve the level of excellence you have, rising to the top in a blind tasting of 1,450 foods from all 50 states. An intoxicating passion for your work comes across every time I speak to one of you about what you do. Connection happens the moment I taste a bite and watch you watching me, sharing my joy. You come from 32 states, expressing what grows there uniquely – Wild Black walnut oil from Missouri; pickled sea beans from the California Coast, Buffalo Pastrami from Colorado. Your work is a true and authentic expression of tradition. And like any good artist, you walk this path not for the promise of a pot gold at the end, but from a drive to express what is deep inside you.

Walking this path we have discovered a wealth our parents never talked about when extolling the virtues of becoming a lawyer, a doctor, or an accountant. Generosity is a way of life, and our souls relax into the abundance of good food and drink that is the backdrop of a great food crafter’s life. Daily we experience the joy of exquisite taste, and watching others enraptured by what we create.  The freedom of knowing we are answering a call inherent in our souls, the fullness of working in tandem with the seasons, our communities, and our creativity in contrast to the bleak emptiness of doing a job simply to do a job.

Like the great artists and musicians of the 60s, both our art and our example of living – social norms be damned – are having far reaching effects within our culture. Colleges from Harvard to Yale to NYU offer classes in food studies. Food businesses are amongst the top growing industries in America. Young people are leaving jobs as computer programmers to start jobs as chocolate makers. Venture capitalists who got rich from Facebook and Twitter are investing in coffee roasteries and olive presses. More people than ever are incorporating Good Food into their daily lives, realizing it is worth every penny to have something tasty, authentic and responsible. Everyone wants to be close to you and what you do, because it is real, tangible, joyful, connected. The effect of leading a more joyful life – the effect of connecting to someone who made what you are about to put in your mouth – the effect of sharing your art with other people you love and bringing them happiness – experiencing the attitude of generosity and discovery that is pervasive amongst great food makers – these effects on cultural norms, and indeed, global events, can not be underestimated.

Like the 60s, we are living in a time of great shifts and uncertainty. People are tiring of the accumulation of things, faster, more information, more productivity, and seeking a different way to live. But they need someone to show them the way – a way to cut through the surface and reach human generosity, a thoughtful way, a connected way, a joyful way to live. Food is the way, and you are the poet-revolutionaries to lead us there.”

-Sarah Weiner, Executive Director, Seedling Projects