Run the end-of-day surplus food from a kitchen on the Third Avenue "Hub" food-service corridor to a South Bronx pantry (2026-07-17)

Kitchens along the Third Avenue "Hub" food-service corridor bin edible surplus every closing hour while food-insecure households live within blocks. A standing rescue run converts that waste stream into meals. Standard: Michelin Green Star-style 7-criterion scorecard. Proof: pickup photo + labeled containers + pantry receipt photo + weight log + GPS Method (Michelin Green Star-style 7-criterion scorecard.): 1. Coordinate the pickup window with the participating kitchen and confirm the receiving pantry's drop hours. 2. Collect the surplus in food-safe containers, label contents and time, and keep cold items in a cooler bag. 3. Deliver to the pantry within the safe window and photograph the handoff receipt. 4. Log weights/portions rescued and close the loop with the kitchen. Done when: pickup photo + labeled containers + pantry receipt photo + weight log + GPS

Where

Location on the packet

Pay

$80 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

pickup photo + labeled containers + pantry receipt photo + weight log + GPS

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

Level

entry

Open until

2026-07-25

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–120 minutes. Method of record: Michelin Green Star-style 7-criterion sustainability scorecard

Bring

• tablet/clipboard
• camera
• scale (waste weighing scope)
• 7-criterion rubric

Steps

1. 1. Confirm the site + address; arrange a staff escort for back-of-house.
2. 2. Photograph evidence for each criterion: sourcing, waste stream, energy, water, procurement records, seasonality, team practices.
3. 3. Score each of the 7 criteria against the rubric with an evidence note.
4. 4. For a waste audit, weigh or estimate food waste for one service and identify recovery/donation options.
5. 5. Rank the highest-impact improvement recommendations.
6. 6. Enter scores, evidence notes, waste data, recommendations, photos into the proof record; sign.

If it does not match the plan

• Food-safety or hygiene hazard observed -> note and defer to staff; documentation only.
• Significant edible waste -> recommend the EPA Food Recovery Hierarchy (donation before disposal).

What counts as done

• Score recorded for each of the 7 criteria with an evidence note
• Food-waste weight/volume recorded (waste-audit scope)
• Recovery/donation options identified (waste scope)
• Ranked improvement recommendations + photos + address confirm

Proof is measured against these, not judged by taste.