GOOD FOOD AWARDS OPENS ENTRY PERIOD JULY 1-31

Oil Announced as Tenth Category

San Francisco, CA (July 1, 2013) – The Good Food Awards—the first national initiative to recognize American craft food producers who excel in both taste and sustainability—kickstarts the fourth year of its quest to find America’s best food producers. July 1 marks the official launch of a coast-to-coast call for entries of beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, spirits, and (a brand new category) oils. A blind tasting with Paul Bertolli, Michael Bauer, Wall Street Journal Columnist Kitty Greenwald and 150 other food movement leaders will determine this year’s 100 winners, who will be showcased in San Francisco at a special one-day Good Food Awards Marketplace at the iconic CUESA Ferry Plaza Farmers Market on January 18, 2014.

The Awards epitomize the country’s Good Food zeitgeist, showcasing food crafters of all sizes who consciously root their business in the principles of taste, authenticity and responsible production. With new business opportunities and national visibility directed at the Good Food Award winners each year, businesses report significant sales increases—in two particularly successful cases, winners reported increases of 400%. Since its inception three years ago, the Awards have grown 40% annually and we anticipate 2000 entries and representation from all fifty states this year. A new partnership with Slow Food USA promises to support this growth and speaks to shared values of promoting Good Food:

“In all corners of the country, community food systems are birthing new enterprises often paying homage to disappearing traditions. The Good Food Awards shares Slow Food’s passion to elevate the dignity of creative labor in food,” says Slow Food USA Executive Director Richard McCarthy.

“With the proliferation of Good Food around the country, we are especially focused on reaching out to historically underrepresented states: Mississippi, Oklahoma, North and South Dakota, Alaska, Alabama, Louisiana, Missouri. So many unique food traditions are just waiting to have a spotlight shined on them,” commented Good Food Awards Director Sarah
Weiner.

NEW THIS YEAR: OILS

In further Good Food news, the awards have answered a national call to honor the diverse oils being made right here on American soil from olives, nuts, seeds and avocados. From Delicata squash seeds to rich southern pecans to the fruity of extract 0f the tiny Mission Olive brought to California by Spanish missionaries, we’re seeking out the best of this category that forms the foundation of a healthy, delicious kitchen.

SPONSORS

The Good Food Awards would not be possible without the continued support of its many partners. We would like to specially thank our Founding Partners Whole Foods Market, as
well as the San Francisco Ferry Building, Williams Sonoma, Bi-Rite Market, the Wisconsin Milk Marketing Board, Veritable Vegetable, Greenleaf, The Hub SoMa, Dominic Philips Event
Marketing and CUESA for their generous support.

HOW TO ENTER

From July 1-31, 2013, food producers are invited to enter in ten categories: beer, charcuterie, cheese, chocolate, coffee, confections, oils, pickles, preserves, and spirits. Winners—selected from each region of the United States—are chosen based on the sustainable production criteria for each category as well as the results from the blind tasting
with 150 judges.

To enter, fill out the basic online entry form by July 31 at http://www.goodfoodawards.org. A $60 processing fee for each entry covers sorting, transportation and storage, and is waived for
the first entry submitted by all Good Food Merchants Guild members. The Guild, another Seedling Projects initiative, is an ongoing association of businesses interested in
supporting the principles of Good Food. Members receive an array of benefits including unique opportunities to market their products to target audiences of consumers and retail
buyers. For a full list of benefits and how to apply, please visit goodfoodmerchantsguild.org.

All entrants to the awards must certify that their submissions meet the category-specific criteria outlined on the entry form. Entrants are invited to mail samples for the blind tasting in September, and finalists participate in a vetting interview to further elaborate on how they meet their category’s criteria.

ABOUT THE GOOD FOOD AWARDS

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic and responsible. Now, in its fourth year, awards will be given to winners in ten categories: beer, charcuterie, cheese, chocolate, coffee, confections, oils, pickles, preserves and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good. The Good Food Awards Gold Seal designates winning products that go beyond the Good Food Awards sustainability criteria and use 100% certified organic ingredients.

Good Food Award winners will be announced on January 17, 2014 in San Francisco at a ceremony that brings winners and their families together with the nation’s leading chefs, buyers, food movement leaders and media. On January 18, 2014, Good Food Award-winning products will be showcased at a 30,000-person public marketplace in collaboration with the San Francisco Ferry Building and the CUESA farmers market.

Winners also receive a Good Food Awards seal to place on their product all year long, as well as connections to a network of national buyers who seek out foods that meet the holistic Good Food Awards criteria. Find specific entry criteria and more information at: http://www.goodfoodawards.org.

ABOUT SEEDLING PROJECTS

The Good Food Awards is organized by Seedling Projects in collaboration with a broad community of food producers, chefs, food writers and passionate food-lovers. Seedling Projects, a California public benefit corporation, is led by Sarah Weiner and Dominic Phillips, who have united their diverse skills to support the sustainable food movement. Through focused events and strategic models, it engages the public in finding better ways to feed our communities. Find more information at: http://www.seedlingprojects.org.

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