Run the weekly produce rescue from Hunts Point market edges to Bronx pantries (2026-07-18)

Hunts Point hosts one of the largest produce markets on earth, yet the neighborhoods around it are food deserts and cull produce leaves the peninsula as waste daily. A scheduled rescue run from participating vendors to local pantries closes the shortest, most absurd food gap in America. Standard: EPA Wasted Food Scale + Feeding America produce rescue practice; SDG 2 + SDG 12. Proof: Pickup and handoff photos plus a crate log Method (EPA Wasted Food Scale + Feeding America produce rescue practice; SDG 2 + SDG 12.): 1. Confirm the participating vendor pickup list and pantry delivery window with the host organizer. 2. Collect culled but sound produce at each stop, rejecting anything spoiled. 3. Log crate counts per vendor. 4. Deliver within the transport window and photograph the handoff with the receiver. 5. Submit the crate log, photos, GPS and date the same day. Done when: Pickup and handoff photos plus a crate log

Where

Participating vendors near Hunts Point Terminal Market to host pantries, Bronx, NY 10474

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 handoff photos plus a crate 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.