Weigh & map a kitchen's waste streams for one week — Los Angeles, CA

A kitchen cannot cut what it has never weighed; a measured one-week waste baseline is the first honest step toward zero-waste service. Standard: Michelin Green Star — zero-waste sourcing, compost, food rescue. SDG 12.3. Proof: 7 daily dated scale photos + the completed weight log + GPS Method (Michelin Green Star — zero-waste sourcing, compost, food rescue. SDG 12.3.): 1. Set up labeled collection points (prep trim, plate return, spoilage, packaging) at the start of service week. 2. Weigh and log each stream daily, by category, on a dated sheet. 3. Photograph the scale reading and the sorted streams each day. 4. Total the week, name the top two diversion opportunities (compost, food rescue, prep change), and hand the kitchen its baseline sheet. Done when: 7 daily dated scale photos + the completed weight log + GPS

Where

Los Angeles, CA

Pay

$60 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

7 daily dated scale photos + the completed weight log + GPS

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

Level

intermediate

Open until

2026-08-19

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 45–120 minutes. Method of record: EPA Food Recovery Hierarchy + Michelin Green Star waste practice — divert by weight and prove it, source-separated at the point of generation

Bring

• scale (kg or lb, readable to 0.1)
• labelled bins for each stream
• gloves
• liner bags
• log sheet or app
• camera

Steps

1. 1. Photograph the waste area BEFORE, with all existing bins visible.
2. 2. Weigh and record the current mixed-waste output for one service period as the baseline.
3. 3. Set separated bins at the point of generation — prep, line, and dish — not in a back corridor.
4. 4. Label each bin with pictures, not only words, so the stream survives a language barrier.
5. 5. Run one full service with separation in place.
6. 6. Weigh each stream separately at the end of service and record every weight.
7. 7. Calculate diversion rate: diverted weight divided by total weight.
8. 8. Photograph AFTER, showing each labelled bin with its separated contents.

If it does not match the plan

• Compost stream contains meat or dairy and the hauler does not accept it -> re-sort; a contaminated load is landfilled whole.
• Contamination above roughly 10% by sight -> the stream fails; re-train before claiming diversion.
• No hauler exists for a stream -> do not create that bin; document the gap instead of staging waste that has nowhere to go.
• Weights not captured at end of service -> the packet cannot be completed on memory; repeat the service.

What counts as done

• Baseline mixed-waste weight recorded before separation
• A separate recorded weight for every stream after one full service
• Diversion rate calculated and shown with its inputs
• Before and after photos of the waste area, timestamped
• Bins labelled with pictures, visible in the after photo

Proof is measured against these, not judged by taste.