Run the end-of-day surplus food to a pantry, 5665 W Wilshire block (2026-07-17)

Kitchens on this block bin edible surplus every closing hour while food-insecure households live within two miles. A standing rescue run converts that waste stream into meals — the waste-elimination criterion made physical. Standard: Michelin Green Star criteria — sustainable sourcing, waste elimination, and ethical practice in food service. Proof: pickup photo + labeled containers + pantry receipt photo + weight log + GPS Method (Michelin Green Star criteria — sustainable sourcing, waste elimination, and ethical practice in food service.): 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 (what moved, what to prep less of). Done when: pickup photo + labeled containers + pantry receipt photo + weight log + GPS

Where

5600–5700 block of W Wilshire Blvd (public right-of-way + typical commercial conditions), Los Angeles, CA 90036

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 90–180 minutes. Method of record: Michelin Green Star assessment — score the kitchen's sustainability practice against observed evidence, not stated intent

Bring

• clipboard or app with the criteria
• camera
• scale
• probe thermometer
• notebook

Steps

1. Photograph the site BEFORE with GPS on and a legible timestamp; confirm you are inside the posting radius.
2. 2. Walk the operation: sourcing, storage, prep, service, and waste.
3. 3. For each criterion, record what was OBSERVED, with a photo or a number.
4. 4. Ask for documentation on sourcing claims and record what was actually produced.
5. 5. Weigh one service period's waste streams rather than accepting an estimate.
6. 6. Record gaps as gaps; an intention is not a practice.
7. 7. Produce the score with each criterion's evidence attached.
8. Photograph AFTER from the same position as the before shot.

If it does not match the plan

• A sourcing claim has no document behind it -> record it as unevidenced, do not score it.
• Waste figures are supplied rather than weighed -> weigh, or mark the figure as unverified.
• Observation contradicts the stated practice -> the observation is the finding.
• Food-safety violation observed -> report it immediately; it outranks the assessment.

What counts as done

• Every scored criterion carrying an observation, photo, or number
• Sourcing claims either documented or marked unevidenced
• At least one service period's waste weighed, not estimated
• Gaps recorded explicitly
• Before and after photos from the same position, GPS inside the posting radius, timestamps legible

Proof is measured against these, not judged by taste.