Restock the fresh-produce shelf at invited Wasco corner stores each week (2026-07-18)

Wasco families without cars buy groceries at corner stores where fresh produce is scarce, wilted, or absent — in a town surrounded by producing fields. A weekly restock run that delivers and faces fresh local produce at invited stores puts real food where people already shop. Consistency is what makes the shelf trusted. Standard: CDC Healthier Food Retail practice for small stores; SDG 2 Zero Hunger, SDG 3 Good Health. Proof: Photos of restocked displays per store plus delivery log with GPS/date Method (CDC Healthier Food Retail practice for small stores; SDG 2 Zero Hunger, SDG 3 Good Health.): 1. Collect the produce order from the supplying farm stand or distributor the same morning. 2. Deliver to each invited store, rotate out spoiled stock, and wipe down the display. 3. Face and front the produce with clear pricing where the store sets it. 4. Log what was delivered and what was culled at each stop. 5. Photograph each restocked display and record the route log with GPS and date. Done when: Photos of restocked displays per store plus delivery log with GPS/date

Where

Invited corner stores along Highway 46/7th St corridor, Wasco, CA 93280

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 restocked displays per store plus delivery log with GPS/date

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.