Score the kitchen at Food bank kitchen, San Antonio TX on food waste and sourcing (2026-07-07)

The kitchen at Food bank kitchen, San Antonio TX serves food often but does not track how much it wastes or where it comes from. Weigh the waste and score the kitchen so it can do better. Standard: Michelin Green Star-style 7-criterion scorecard Proof: Photos of prep and waste areas + Estimated weight of food thrown out + Notes on where ingredients come from + date Method (Michelin Green Star-style 7-criterion sustainability scorecard, ~60-120 min): 1. Confirm the site + address; arrange a staff escort for back-of-house. 2. Photograph evidence for each criterion: sourcing, waste stream, energy, water, procurement records, seasonality, team practices. 3. Score each of the 7 criteria against the rubric with an evidence note. 4. For a waste audit, weigh or estimate food waste for one service and identify recovery/donation options. 5. Rank the highest-impact improvement recommendations. 6. Enter scores, evidence notes, waste data, recommendations, photos into the proof record; sign. Equipment: tablet/clipboard, camera, scale (waste weighing scope), 7-criterion rubric Done when: Score recorded for each of the 7 criteria with an evidence note; Food-waste weight/volume recorded (waste-audit scope); Recovery/donation options identified (waste scope); Ranked improvement recommendations + photos + address confirm

Where

Food bank kitchen, San Antonio TX

Pay

$80 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

Photos of prep and waste areas + Estimated weight of food thrown out + Notes on where ingredients come from + date

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-08-06

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–120 minutes. Method of record: Michelin Green Star-style 7-criterion sustainability scorecard

Bring

• tablet/clipboard
• camera
• scale (waste weighing scope)
• 7-criterion rubric

Steps

1. 1. Confirm the site + address; arrange a staff escort for back-of-house.
2. 2. Photograph evidence for each criterion: sourcing, waste stream, energy, water, procurement records, seasonality, team practices.
3. 3. Score each of the 7 criteria against the rubric with an evidence note.
4. 4. For a waste audit, weigh or estimate food waste for one service and identify recovery/donation options.
5. 5. Rank the highest-impact improvement recommendations.
6. 6. Enter scores, evidence notes, waste data, recommendations, photos into the proof record; sign.

If it does not match the plan

• Food-safety or hygiene hazard observed -> note and defer to staff; documentation only.
• Significant edible waste -> recommend the EPA Food Recovery Hierarchy (donation before disposal).

What counts as done

• Score recorded for each of the 7 criteria with an evidence note
• Food-waste weight/volume recorded (waste-audit scope)
• Recovery/donation options identified (waste scope)
• Ranked improvement recommendations + photos + address confirm

Proof is measured against these, not judged by taste.