Vealth · For chefs and food buyers
Prove where the food came from.
A diner asks where the fish was caught. A critic asks if the sourcing line on the menu is real. A buyer needs a sustainability claim that survives a second look. That proof can come from the field, with a place, a date, and a photo, not from your own kitchen's word.
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What actually gets proven
The work already runs on the board. Each packet names the place, the method, and the proof it will be judged on before anyone starts.
How it starts
No onboarding call, no subscription. Four steps, and you can stop after any of them.
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What we do not claim
The claim never grows larger than the evidence.
These load live from /labor/stats. Prepared value is what has been posted and priced. It is not revenue, it is not settled, and the gap between the two is large.
Outside worker settlements: —, counted live from /labor/settled. Anything settled beyond that count is our own labelled self-demonstration, proving the workflow and not outside demand.
Vealth does not dispatch labor, employ workers, certify kitchens, award any restaurant a distinction, or represent the Michelin Guide. Work completion, payment, and retirement do not by themselves prove an ecological or sourcing outcome. People still decide, do, review, and approve real-world work; Vealth shapes the task, holds the proof standard, and keeps the receipt.