Contest Rules | Best Local Foods Recipe

The judging criteria can be found here.

  1. Submit a recipe that uses at least three local ingredients and that has wide appeal to your guests.
  2. Each entry requires an essay no more than 500 words in length. The essay must address the following points:
    • Clearly describe where the ingredients are grown or raised in relation to your institution

    • Demonstrate that the producers of your ingredients are part of the local food movement and not a conventional corporation.

    • Demonstrate the relationship between your institution and the local producers.

    • Describe how the local ingredients are procured, and how financial and logistical challenges to buying local foods have been overcome by your institution.

    • Describe how local food efforts have been promoted to your customers.

  3. In addition, the entry must include: Color pictures of the finished recipe (a minimum of two photos); Nutritional analysis of recipe; How you market the recipe and/or other local foods on your menu; Customer feedback.
  4. The recipe must be included and should be scaled to make 25 servings. Production steps should be simple and clear; numbered and in logical sequence, HACCP guidelines included, and using standard U.S. weights or measures (no metric please). Local ingredients should be clearly denoted in the recipe.
  5. In total, three additional collateral files may be uploaded as support documentation with each entry (this does not include the entry form and essay). The files may contain examples of: posters, brochures, screenshots of web pages, menus, published articles, white papers, photographs and links to video/photo sharing websites. All files must adhere to the following criteria:
    • All uploaded documents must be in .pdf format.

    • The combined size of uploaded .pdf support collateral files (maximum of three files), may not exceed 13 megabytes.

    • File names must contain name of the institution and description (example: Smith College_ Veggie Tasting Table.pdf).

    • A maximum of 25 photographs may be submitted. Photos may be contained within uploaded .pdf files (web-quality resolution of approximately 72 dpi) or you may provide a link to an album hosted on a photo sharing site (e.g. Flickr, Picasa). Online photo albums must be titled with name of the institution and description.

    • Videos must be no longer than four minutes in length and hosted on a shared web viewing site (e.g. YouTube,Vimeo) or on the institution’s own website. Please provide link. All videos should be titled with name of the entrant institution and description. Files for student entries must contain student's name.

    • Any uploaded documents which contain copyrighted material and/or trademarks of others must first have written permission from each copyright and/or trademark owner for further publication and use by NACUFS. Certification that these written permissions have been obtained is required on the Official Electronic Entry Form.

  6. The contest is open to all NACUFS institutional members in good standing. Each separate foodservice unit at a member institution may enter a program. A separate entry form must be completed for each entry. Entries must be designed and produced by the school entering the contest.
  7. Entries may be submitted for judging only once.
  8. The judges will review all entries upon receipt for rule adherence.
  9. All winners will be notified by e-mail following the completion of the judging.
  10. The decision of the judges is final.
  11. Winning entries will be displayed at the NACUFS National Conference.
  12. By entering, permission is thereby given to The National Association of College & University Food Services to publish and/or use in any way the material so submitted.