Build a root-cellar storage box for winter produce, W Town St, Franklinton

The kitchens on W Town St that source seasonally lose that sourcing all winter because nothing on-site can hold root vegetables and squash past first frost — a proper root-cellar storage box is the seasonal-sourcing criterion made physical for a Columbus winter. Standard: Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team). Proof: Before photo of the site + Build progress photos of the insulated box + shelving + Finished, stocked photo + first temperature/humidity reading log Method (Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team).): 1. Site the storage box in a cool, humid, frost-free spot (unheated basement/mudroom corner) and photograph it before work. 2. Build the insulated storage box frame sized to the kitchen's seasonal volume, with a vented lid for airflow. 3. Line with ventilated bins/slatted shelving to keep produce off solid contact surfaces and allow air circulation. 4. Load the first batch of root vegetables/squash, log temperature and humidity readings, and photograph the finished, stocked cellar box. Done when: Before photo of the site + Build progress photos of the insulated box + shelving + Finished, stocked photo + first temperature/humidity reading log

Where

200-400 block of W Town Street, Franklinton, Columbus OH 43215 (food-service corridor)

Pay

$120 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

Before photo of the site + Build progress photos of the insulated box + shelving + Finished, stocked photo + first temperature/humidity reading log

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

Level

intermediate

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.