Stock and clean a Detroit community fridge for the week (2026-07-18)

Community fridges on Detroit's east side move free food into neighborhoods with few groceries, but a fridge only works if someone wipes it down, pulls expired items, and restocks it steadily. The unglamorous weekly tending is the whole game. Standard: Community fridge safe food-handling practice (USDA food safety guidance); SDG 2 Zero Hunger. Proof: Clean-and-stock photos plus a visit log Method (Community fridge safe food-handling practice (USDA food safety guidance); SDG 2 Zero Hunger.): 1. Visit the host-invited community fridge site at its agreed tending time. 2. Remove expired or spoiled items and bag them for compost or trash per the fridge's rules. 3. Wipe down the interior shelves and door with food-safe cleaner. 4. Restock with donated fresh and shelf-stable items, dating anything unlabeled. 5. Photograph the cleaned, stocked fridge inside and out with GPS and date on and log the visit. Done when: Clean-and-stock photos plus a visit log

Where

Host-invited community fridge, East Warren Avenue corridor, Detroit, MI 48224

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

Clean-and-stock photos plus a visit log

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.