Clean and restock the community fridges of Mott Haven on a weekly round (2026-07-18)

Mott Haven's community fridges feed neighbors every day, but a fridge that isn't cleaned and culled weekly becomes a health hazard instead of a lifeline. The unglamorous weekly wipe-down, temperature check, and restock is what keeps the network trusted. Standard: Community fridge network food-safety practice + USDA safe storage temperatures; SDG 2. Proof: Before/after photos per fridge plus temperature log Method (Community fridge network food-safety practice + USDA safe storage temperatures; SDG 2.): 1. Visit each fridge on the route and check and log its temperature. 2. Remove expired or spoiled items and wipe all shelves with food-safe cleaner. 3. Restock from the host's supply run, dating items where needed. 4. Note any fridge fault — seals, temperature, door — for the host network. 5. Photograph each fridge before and after with GPS, date, and the temperature log. Done when: Before/after photos per fridge plus temperature log

Where

Community fridge sites, Mott Haven, Bronx, NY 10454

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

Before/after photos per fridge plus temperature 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.