In order to be eligible for a Good Food Award, pantry entries must be made with ingredients that are foraged or grown:
• With a balanced objective of local, organic and highest-quality.*
• With transparency in supply chain.**
• Without high fructose corn syrup or any artificial ingredients, preservatives or colors, including artificial smoke flavoring.
• Without genetically modified organisms (including GM beet sugar and vinegar derived from GM corn).
• With spices that are certified organic, fair trade or traceable to the farm level.
The final product must also be made:
• In the USA.
• With rBGH-free milk, where milk is used.
• And with domestic, non-petroleum based vinegar where vinegar is used.
Additionally, pantry entries must fit within one of the following subcategories:
• Pantry Sauces & Pastes (e.g., miso, sambal, curry paste, hot sauce, BBQ sauce)
• Salsas, Relishes & Savory 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
*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.