Set up back-of-house organics separation, Cleveland Ave, Linden (2026-07-18)

Ohio's food-waste diversion push already asks kitchens on Cleveland Ave, Linden to separate organics, and the audit found most still run one bin. A properly-set-up station is compliance and compost in one visit. Standard: USDA Complete Guide to Home Canning + National Center for Home Food Preservation methods; ServSafe food-handling basics. SDG 2/12 food security & waste reduction. DIY-safe high-acid water-bath canning, drying, fermentation, and permitted-kitchen meal prep. Proof: Before/after station photos + Signage photos + hauler/composter confirmation + First-week diversion log signed by the manager Method (USDA Complete Guide to Home Canning + National Center for Home Food Preservation methods; ServSafe food-handling basics. SDG 2/12 food security & waste reduction. DIY-safe high-acid water-bath canning, drying, fermentation, and permitted-kitchen meal prep.): 1. Walk the kitchen's waste flow with the manager and photograph the current single-stream setup. 2. Place labeled organics/recycling/landfill bins at each prep and plating station; post simple eye-level signage. 3. Confirm the organics hauler pickup (or on-site composter) and align bin sizes to the pickup cadence. 4. Train the shift on what goes where and photograph the finished station setup. Done when: Before/after station photos + Signage photos + hauler/composter confirmation + First-week diversion log signed by the manager

Where

2400-2700 block of Cleveland Ave, Linden, Columbus OH 43211 (commercial corridor)

Pay

$75 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

Before/after station photos + Signage photos + hauler/composter confirmation + First-week diversion log signed by the manager

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

Level

intermediate

Open until

2026-07-25

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–150 minutes. Method of record: USDA Complete Guide to Home Canning + National Center for Home Food Preservation methods; ServSafe food-handling basics. DIY-safe high-acid water-bath canning, drying, and fermentation; community meal prep in a permitted kitchen.

Bring

• camera
• food thermometer
• water-bath canner + jars, new lids, bands
• large pots, knives, cutting boards
• tested recipe with processing times
• labels + timer
• hair covering, apron, gloves, hand-wash station

Steps

1. 1. Photograph the source produce/ingredients and confirm they are sound (no spoilage) before starting.
2. 2. Wash hands and sanitize surfaces and equipment; put on hair covering and clean apron.
3. 3. Follow a tested recipe: wash, peel/cut, and prepare the food to the recipe's specification.
4. 4. For water-bath canning of high-acid foods, fill jars to the stated headspace, remove air bubbles, wipe rims, and apply lids finger-tight.
5. 5. Process for the full recipe time adjusted for altitude; for drying/fermenting, hold the specified temperature/time or brine ratio.
6. 6. Cool jars undisturbed, then check every lid for a complete seal; refrigerate or discard any unsealed jar.
7. 7. Label each item with contents and date; record quantity prepared and its destination (pantry/community meal).
8. 8. Enter photos, recipe used, processing time/altitude, seal checks, and quantities into the proof record; sign.

If it does not match the plan

• Low-acid food (vegetables, meats) requiring a pressure canner, or no pressure canner available -> STOP water-bath canning it: refrigerate/freeze instead and route to a trained pressure-canning operator (botulism risk).
• A jar fails to seal, or any preserved food shows off-odor, mold, or a bulging lid -> discard it safely; never taste or shelve a suspect product.
• Cooking for the public without the required permit/certified kitchen -> prep only under the venue's food-safety authority; flag rather than serve unpermitted.

What counts as done

• Hands, surfaces, and equipment sanitized before food contact, with hair covering/apron worn
• A tested recipe followed with the correct headspace and full altitude-adjusted processing time
• Every canned lid seal verified (unsealed jars refrigerated/discarded, not shelved)
• Each item labeled with contents and date, with quantity and destination recorded

Proof is measured against these, not judged by taste.