Contest Rules | Best Vegan Recipe

The judging criteria can be found here.

  1. Submit a recipe that uses only vegan ingredients (excludes egg, dairy, honey, and meat) and that has wide appeal to your guests.
  2. All entries must be submitted by the deadline using the Official Electronic Entry Form. An entry that is not submitted via a completed Official Electronic Entry Form will be disqualified.
  3. Each entry requires an essay no more than 500 words in length. The essay must address the following points:
    • Describe your recipe ingredients and their health benefits.

    • Describe what you do to promote vegan foods to your customers.

    • Describe how vegan and/or other specialty ingredients are procured, and how financial and logistical challenges to buying specialty foods have been overcome by your institution.

  4. 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 vegan foods on your menu; Customer feedback.
  5. 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). The recipe must be nutritionally balanced and include a minimum of 7 grams of protein per serving.
  6. 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.

    • If an entry uses materials that could be subject to copyright and/or trademark protections, the entrant institution should consult with the entrant’s legal counsel or appropriate institutional office as to whether written permission from each copyright and/or trademark owner is required. If written permission is required for the purposes reflected in the entry, a copy of each such written permission shall be submitted with the entry and such written permission shall also provide for further publication and use by NACUFS.

  7. 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.
  8. Entries may be submitted for judging only once.
  9. The judges will review all entries upon receipt for rule adherence.
  10. All winners will be notified by e-mail following the completion of the judging.
  11. The decision of the judges is final.
  12. Winning entries will be displayed at the NACUFS National Conference.
  13. 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.