Build a local-sourcing directory for the 14th Ave S kitchens, South Park

South Park's Latino and Southeast Asian family-owned kitchens already buy fresh masa, herbs and produce from neighbors and small local suppliers, but nothing documents who supplies whom — the Michelin sourcing criterion needs that map before any kitchen can claim it. Standard: Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team). Proof: compiled directory + interview photos + kitchen handoff acknowledgment + GPS Method (Michelin Green Star-style 7-criterion scorecard (sourcing, waste, energy, water, procurement, seasonality, team).): 1. Walk the corridor and interview participating kitchen owners about their current ingredient suppliers (local farms, mercados, home producers), photographing invoices/receipts where offered. 2. Compile a directory entry per kitchen: supplier name, ingredient category, distance/locality, and any known sourcing gap. 3. Cross-reference gaps against nearby small producers or the South Park P-Patch and note viable local swaps. 4. Deliver the directory to the participating kitchens and photograph the handoff, logging which kitchens adopted at least one new local swap. Done when: compiled directory + interview photos + kitchen handoff acknowledgment + GPS

Where

the 14th Ave S food-service corridor, South Park, Seattle, WA 98108

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

compiled directory + interview photos + kitchen handoff 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.