Run a weekly food-rescue pickup to a Detroit east side pantry (2026-07-18)

Detroit stores and bakeries throw away good food every day while east side pantries run short by Friday. A dependable weekly rescue run — same pickup, same drop-off, food kept cold — turns that waste stream into meals. Standard: USDA/EPA food recovery hierarchy + safe transport practice; SDG 12 Responsible Consumption and Production. Proof: Pickup and delivery photos plus a weight log Method (USDA/EPA food recovery hierarchy + safe transport practice; SDG 12 Responsible Consumption and Production.): 1. Confirm the donating store's pickup window and the receiving pantry's drop-off window in advance. 2. Collect the donation, checking dates and rejecting anything spoiled at the door. 3. Transport cold items in coolers with ice packs and deliver within the safe time window. 4. Weigh or count the delivered food with the pantry. 5. Photograph the pickup, the cooler transport, and the delivery with GPS and date on and log the weights. Done when: Pickup and delivery photos plus a weight log

Where

Store-to-pantry route, Mack Avenue corridor, Detroit, MI 48214

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 and delivery photos plus a weight 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.