社区厨房备餐并记录每样食材的来源：浙江省杭州市余杭区良渚文化村社区公共绿地 | Prep.

社区厨房用的菜里有多少是隔壁园圃自己长的，几乎没人记录过。备餐的时候顺手把每样食材的来源和重量写下来，一季之后这间厨房就能说清自己有多本地。这是记录，不是评价。现场：浙江省杭州市余杭区良渚文化村社区公共绿地。新城社区里成规模的公共绿地与市民园圃，居民自组织参与养护。 | English: Hardly anyone records how much of what a community kitchen cooks came from the plot next door. Writing down each ingredient's origin and weight while prepping means that within a season the kitchen can say how local it actually is. This is a record, not a judgement. Site: Liangzhu new-town community green, Yuhang District, Hangzhou, Zhejiang. A new-town community green with citizen planting plots at scale, tended by residents who organise themselves.

Where

Liangzhu new-town community green, Yuhang District, Hangzhou, CN · Open the map

Pay

$145 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 — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

食材来源与重量表 + 备餐台照片 + 备餐份数 + 剩余处理记录 | ingredient origin and weight table + prep bench photo + portions prepped + record of how the remainder was handled

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

Level

entry

Open until

2026-08-27

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. 与厨房管理方确认当日菜单与备餐分工，作业前清洁台面与器具。 | Confirm the day's menu and the division of work with whoever runs the kitchen, and clean the surfaces and equipment first.
2. 2. 逐样食材称重并记录来源：本园圃自产、本地采购或其他，不评价任何供应方。 | Weigh each ingredient and record its origin as this plot's own, locally bought or other, passing judgement on no supplier.
3. 3. 按菜单完成清洗、切配与预处理，生熟分开，工具分区使用。 | Wash, cut and pre-prepare to the menu, keeping raw and cooked apart and using separate tools for each.
4. 4. 剩余可用部分冷藏或按厨房规程处理，不可食部分投入园内堆肥。 | Chill or handle the usable remainder to the kitchen's rules and send the inedible trimmings to the garden's compost.
5. 5. 拍摄备餐台照片，登记食材来源与重量表、备餐份数和日期。 | Photograph the prep bench and log the origin and weight table, the number of portions prepped and the date.

What counts as done

• 食材逐样来源与重量表 | The ingredient-by-ingredient origin and weight table
• 清洁后的备餐台与切配过程照片 | Photo of the cleaned prep bench and the work in progress
• 备餐份数与日期 | Portions prepped and the date
• 剩余与不可食部分处理去向记录 | Record of where the remainder and the inedible trimmings went

Proof is measured against these, not judged by taste.

The standard this serves

Michelin Craft, Ingredient Provenance. Provenance means knowing exactly where food comes from: which field, which boat, which week. The best kitchens can name the farm behind every plate, and the Michelin Guide notices when they can. Wine people have a word for what this protects, terroir, the taste of one particular place. Mastery means growers you know by name and records you can stand behind. It starts with a single honest entry: this crop, this plot, this date, these hands. A packet like this one writes that first line of the ledger.