Data & Sources

Recipes in the shared library come from curated third-party sources with recorded attribution and original source URLs. Source registration uses an exact canonical host or reviewed alias; unknown sites are not silently assigned to a publisher. Signed-in households may also import a recipe URL for private use or create a private household recipe.

For URL imports, Week to Plate reads explicit structured recipe fields when a page provides them. A normalized source URL is used as the durable page identity. Tracking parameters from a fixed list may be removed, but meaningful query parameters and distinct hostnames are preserved.

Source-provided facts can include title, author, yield, ingredients, instructions, timing, categories, dietary statements, and nutrition. Week to Plate may normalize units and categories, map ingredients to its catalog, calculate totals, and derive conservative planning classifications. Derived fields can be imperfect and are kept distinct from source-declared facts where the data model supports that distinction.

Missing information is not treated as proof. Unsupported prices remain unpriced or UNKNOWN, uncertain ingredient matches remain reviewable, and dietary or allergen compatibility is evaluated conservatively.

Pricing is planning guidance, not a checkout quote. The current hierarchy can use observed Open Prices data supplied through Open Food Facts (Open Database License 1.0), reviewed Week to Plate baseline estimates, and United States Department of Agriculture Agricultural Marketing Service retail feature reports. The GroceryChop Price Index (CC BY 4.0) may age-adjust an existing baseline; it is not an item-level or store price. Some internal seed pricing is not redistributable.

Coverage is incomplete. Retailer, location, package size, unit conversion, taxes, promotions, and price changes can all affect the amount paid. Items without defensible support stay unpriced rather than receiving a fabricated estimate, and a partial estimated total is not a complete basket total.

Nutrition is included only when present in structured source recipe data and safely parsed. Week to Plate does not currently use one universal nutrition database or independently laboratory-verify values. Nutrition may be absent and can change with serving interpretation, brands, quantities, substitutions, and preparation.

Seasonal guidance is based on manually reviewed, source-referenced state calendars rather than live scraping. Supported calendars currently cover Florida, Georgia, Indiana, Michigan, North Carolina, New York, Pennsylvania, South Carolina, Virginia, and Wisconsin. Other states are explicitly shown as unsupported rather than borrowing a neighboring calendar.

These broad calendars describe published fresh-harvest availability, not a guarantee at a particular farm or store. Where source material distinguishes them, storage, greenhouse, and season-extension months are not silently presented as fresh harvest.

Week to Plate is intended to help people discover, organize, and plan around recipes while preserving attribution to original creators and publishers and directing users back to the original source where applicable.

Recipe authors, publishers, website owners, and authorized representatives can request removal, an attribution correction, or a source-link correction through the Recipe Removal Request. A request starts a human review and does not automatically alter a recipe.

For an ordinary recipe or data correction, choose “Recipe or source correction” on the Contact page. Please include the relevant source link and enough detail to understand the issue.