Score a food-service kitchen near 5665 W Wilshire against Green-Star criteria

The cafés and kitchens serving this office block buy, cook and toss on autopilot; none has a documented picture of its sourcing, waste and energy practice. The Green-Star-criteria score is the map its owner needs — and every gap it finds is a doing job below. Standard: Michelin Green Star criteria — sustainable sourcing, waste elimination, and ethical practice in food service. Proof: completed scorecard + photo documentation + owner acknowledgment + GPS Method (Michelin Green Star criteria — sustainable sourcing, waste elimination, and ethical practice in food service.): 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

5600–5700 block of W Wilshire Blvd (public right-of-way + typical commercial conditions), Los Angeles, CA 90036

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 90–180 minutes. Method of record: Michelin Green Star assessment — score the kitchen's sustainability practice against observed evidence, not stated intent

Bring

• clipboard or app with the criteria
• camera
• scale
• probe thermometer
• notebook

Steps

1. Photograph the site BEFORE with GPS on and a legible timestamp; confirm you are inside the posting radius.
2. 2. Walk the operation: sourcing, storage, prep, service, and waste.
3. 3. For each criterion, record what was OBSERVED, with a photo or a number.
4. 4. Ask for documentation on sourcing claims and record what was actually produced.
5. 5. Weigh one service period's waste streams rather than accepting an estimate.
6. 6. Record gaps as gaps; an intention is not a practice.
7. 7. Produce the score with each criterion's evidence attached.
8. Photograph AFTER from the same position as the before shot.

If it does not match the plan

• A sourcing claim has no document behind it -> record it as unevidenced, do not score it.
• Waste figures are supplied rather than weighed -> weigh, or mark the figure as unverified.
• Observation contradicts the stated practice -> the observation is the finding.
• Food-safety violation observed -> report it immediately; it outranks the assessment.

What counts as done

• Every scored criterion carrying an observation, photo, or number
• Sourcing claims either documented or marked unevidenced
• At least one service period's waste weighed, not estimated
• Gaps recorded explicitly
• Before and after photos from the same position, GPS inside the posting radius, timestamps legible

Proof is measured against these, not judged by taste.