You could say that the Good Food Awards are an indirect legacy of the Slow Food Nation festival that unfolded in San Francisco in 2008. That event’s focus was like the old View-Master, the clunky plastic stereoscopic viewing device that, by putting two slightly different angles of the same scene before your eyes, created a 3-D image. For Slow Food Nation, the double angles for a wide array of craft food products were good taste and environmental sustainability. That meant, for instance, that the chocolate you were tasting was probably delicious, but it definitely wasn’t produced by a system rooted in human suffering or economic exploitation.
The same stereoscopic focus survives in the Good Food Awards, now in its third year. It’s organized by the San Francisco–based Seedling Projects. This week, they issued an open call for entries in this year’s awards. Craft food makers from all over the country can offer their sustainably made food products in nine categories: beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, spirits, and—new this year—confections. Food makers have till August 31 to enter; submit your product information online, at the Good Food Awards site. Read the full entry rules here.
After all the entries are collected and tasted blind (there were over 900 last year; this year Seedling expects well over 1,000), Good Food Awards will name 100 winners, products that’ll be able to wear a special Good Food Awards seal. Finalists will be announced November 19. Winners will be announced January 18, followed the next day by a product marketplace at the Ferry Building in San Francisco.
Photo courtesy of Marc Fiorito/Gamma Nine