Build a per-dish carbon estimate for one menu — Austin, TX

A kitchen that knows the footprint of each dish can rebalance a menu with its eyes open; an estimate built from real supplier provenance beats a guess built from averages. Standard: Michelin Guide provenance — traceable, local, seasonal sourcing. Proof: the completed per-dish sheet with cited factor sources + invoice-provenance photos + GPS Method (Michelin Guide provenance — traceable, local, seasonal sourcing.): 1. Take one current menu (minimum 6 dishes) and list each dish's main ingredients with quantities per cover. 2. Attach provenance to each main ingredient from the kitchen's own invoices (source, distance, season). 3. Apply a named public emission-factor dataset per ingredient category and compute a per-dish estimate — label every number an ESTIMATE with its factor source cited. 4. Deliver the menu carbon sheet ranked by footprint, with the two highest-impact substitution options named for the chef to consider. Done when: the completed per-dish sheet with cited factor sources + invoice-provenance photos + GPS

Where

Austin, TX

Pay

$140 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

the completed per-dish sheet with cited factor sources + invoice-provenance photos + GPS

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

Level

advanced

Open until

2026-08-19

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 120–240 minutes. Method of record: Michelin-grade ingredient provenance + delivery verification (green-star-grade sourcing criteria; named-source verification + time/temperature chain of custody + receipt grading confirmed by the receiving kitchen)

Bring

• camera
• instant-read / infrared thermometer (chain-of-custody temperature checks)
• insulated transport totes / cold chain appropriate to the ingredient
• tablet/clipboard with the sourcing spec + receipt-grading sheet
• GPS-capable phone (source, transit, and delivery waypoints)

Steps

1. 1. Write the sourcing spec WITH the receiving kitchen (community kitchen, school, pantry fresh-program, or institution): the ingredient, the standard it must meet (peak-season, named source, variety, harvest window, condition at receipt), the quantity, and the delivery window. The spec is the claim being provisioned — real food at a named standard, delivered.
2. 2. Verify at the source in person: photograph the farm/boat/producer, record the grower/captain/maker's name, the harvest/landing date, the variety/breed/catch, and the growing/handling practice; confirm the lot you will transport is the lot you inspected.
3. 3. Grade the ingredient at pickup against the spec's Michelin-grade criteria — freshness indicators appropriate to the ingredient (eyes/gills/firmness for fish, turgor/aroma for produce, date and handling for dairy/grain), seasonality honesty, and variety specificity; reject-or-accept against the spec, recording the call.
4. 4. Hold the chain of custody in transit: record time out of source cold storage, transport method + temperature checks at pickup and delivery (cold chain ≤4°C / frozen ≤-18°C where applicable, per the receiving kitchen's spec), GPS waypoints source → kitchen.
5. 5. Deliver into the kitchen's receiving process: the kitchen's manager (or certified food-protection manager) inspects, temperature-checks, and accepts/rejects; record their acceptance, receipt grading, and what the kitchen will make with it.
6. 6. Package the provenance record: source identity + harvest date + practice, grading at pickup and receipt, the custody log, and photos at all three points; sign. Real (a named source, a real delivery), Proven (photo+GPS+temperature log+kitchen acceptance signature), One-of-one (this lot, this kitchen, these meals).

If it does not match the plan

• Ingredient fails the spec at pickup (freshness indicators, wrong variety, off-season substitution) -> reject at source, record why, and re-source; never deliver a downgraded lot against a Michelin-grade spec.
• Cold chain broken in transit (temperature above the spec's limit at any check) -> flag to the receiving kitchen BEFORE handoff; the kitchen's certified food-protection manager makes the accept/reject call, never the courier.
• Any food-safety concern at source or receipt (contamination risk, unapproved processing, recall overlap) -> route to the receiving kitchen's manager / local health department; the packet documents provenance, it never overrides food-safety authority.
• Source cannot evidence its claim (no harvest date, vague origin, resold lot) -> do not certify provenance; record the gap and source elsewhere — an unverifiable claim is not delivered as verified.

What counts as done

• Sourcing spec written with and approved by the receiving kitchen before pickup
• Source verified in person: named producer, harvest/landing date, variety, practice, photographed with the actual lot
• Chain of custody logged: time + temperature at pickup and delivery with GPS waypoints
• Receiving kitchen's acceptance recorded (their inspection + receipt grading + signature) — the kitchen's authority, not the courier's

Proof is measured against these, not judged by taste.