Set up a fresh produce display in an invited Reading corner store

Most of Reading shops at corner stores that stock little or no fresh produce, not for lack of demand but for lack of display, cooling, and a supply routine. Building an attractive, maintained produce display in an invited bodega puts fruit at eye level where a neighborhood actually buys food. Standard: The Food Trust Healthy Corner Store Initiative practice (born in Pennsylvania); SDG 2 + SDG 3. Proof: Photos of the built, stocked display plus the checklist handoff Method (The Food Trust Healthy Corner Store Initiative practice (born in Pennsylvania); SDG 2 + SDG 3.): 1. Confirm the store owner invitation and agree the display location and produce list. 2. Assemble the display rack or baskets with signage at the agreed spot. 3. Stock the first produce order, rotating best-facing and removing any damaged items. 4. Leave the owner the simple restock-and-cull checklist. 5. Photograph the finished stocked display with the owner's consent, GPS and date. Done when: Photos of the built, stocked display plus the checklist handoff

Where

Invited corner stores, 6th Street corridor, Reading, PA 19602

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

Photos of the built, stocked display plus the checklist handoff

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.