Set up a fresh-produce display at an invited north St. Louis corner store

Full groceries are scarce across north St. Louis, and corner stores are where residents actually shop — but most have no produce section because displays, baskets, and signage are a hurdle nobody funds. One afternoon's setup at a willing store puts fruit at the register. Standard: CDC healthier food retail practice; SDG 2 Zero Hunger. Proof: Stocked-display photo with owner confirmation Method (CDC healthier food retail practice; SDG 2 Zero Hunger.): 1. Confirm the store owner's invitation and the display location near the register. 2. Assemble the display rack and baskets and place them per the store's flow. 3. Set up simple price signage and a first stock of shelf-hardy produce with the owner. 4. Walk the owner through rotation and spoilage handling. 5. Photograph the finished stocked display with GPS and date on and get the owner's confirmation. Done when: Stocked-display photo with owner confirmation

Where

Owner-invited corner store, Natural Bridge Avenue corridor, St. Louis, MO 63115

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

Stocked-display photo with owner confirmation

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

Level

entry

Open until

2026-09-01

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.