Score a food-service kitchen along the Third Avenue "Hub" food-service corridor against Green-Star criteria

The kitchens along the Third Avenue "Hub" food-service corridor buy, cook and toss on autopilot; none has a documented picture of its sourcing, waste and energy practice. The Green-Star score is the map its owner needs — and every gap it finds routes into a doing job below. Standard: Michelin Green Star-style 7-criterion scorecard. Proof: completed scorecard + photo documentation + owner acknowledgment + GPS Method (Michelin Green Star-style 7-criterion scorecard.): 1. Walk the kitchen with the owner/manager and document sourcing invoices, prep-waste handling, organics separation and energy practices. 2. Score each criterion (sourcing, waste elimination, seasonal menu, energy) against the Green Star framework. 3. Rank the gaps into an action list naming the matching doing job for each (organics setup, surplus rescue, seasonal sourcing swap). 4. Deliver the scorecard and photograph the handoff. Done when: completed scorecard + photo documentation + owner acknowledgment + GPS

Where

Location on the packet

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

completed scorecard + photo documentation + owner acknowledgment + GPS

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

Level

entry

Open until

2026-09-01

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.