Bring one local, in-season item into Weatherford High School's cafeteria menu.

Weatherford High School in Weatherford, TX buys its produce off a standard distributor list with no local or seasonal item in the rotation, even though a public school cafeteria feeds a captive, counted population on a fixed schedule under USDA National School Lunch Program meal-pattern and offer-versus-serve rules, and its plate waste is measurable at scale because every tray comes back through the same tray-return line. Getting one real local or seasonal item into next cycle's approved menu, with the paperwork that makes it repeatable, is the sourcing leg the cafeteria has never had.

Where

Weatherford High School, 2121 Bethel Rd, Weatherford, TX 76086 (public high school, Weatherford ISD, confirmed street address, best-estimate location near the confirmed Weatherford town-center coordinate, no building-precise geocode returned) · Open the map

Pay

$180 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

photo of the completed spec sheet and vendor paperwork + cafeteria-manager confirmation that the item is approved for next cycle

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

Level

intermediate

Open until

2026-09-10

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Steps

1. 1. Meet with the cafeteria manager to pick one item the current menu cycle could source locally or seasonally (a fruit, a vegetable, a grain) and confirm USDA meal-pattern fit (which component it counts toward).
2. 2. Identify a real local or regional vendor for that item and collect the vendor's product spec sheet, price, and delivery terms.
3. 3. Complete the district's vendor-onboarding and procurement paperwork so the item can be ordered again next cycle, not just once.
4. 4. Photograph the completed spec sheet and vendor paperwork and confirm with the cafeteria manager that the item is now on the approved list for the next ordering cycle.

What counts as done

• Written consent from the cafeteria manager or district child-nutrition director before starting
• Photo of the completed product spec sheet naming the local or regional vendor
• Photo of the completed district vendor-onboarding/procurement paperwork
• Confirmation that the item was approved onto the menu for the next ordering cycle, not a one-time buy

Proof is measured against these, not judged by taste.

The standard this serves

Food Sustainability, Green Star Scorecard. Food sustainability, as the Michelin Green Star frames it, is a whole kitchen examined honestly across seven fronts: where the food comes from, what gets wasted, what the stoves and coolers burn, how water is used, how things are bought, whether the menu follows the seasons, and how the team is treated. Mastery looks like a restaurant that could open its books on all seven and be proud. Scorecards like that are filled in one observed fact at a time. This packet gathers some of those facts, plainly and without flattery.