Set up a food share table at an invited East Porterville school or program site

Cafeteria rules send unopened milk, fruit, and packaged food to the trash daily while some of the same students' families run short at home. A properly run share table — cooler, signage, simple handling rules — legally keeps that food moving to kids who want it. Setting it up right is a one-day job that diverts food every school day after. Standard: USDA share-table guidance + CDE food-safety rules; SDG 2 Zero Hunger, SDG 12 Responsible Consumption. Proof: Photos of operating table, signage, cooler with GPS/date Method (USDA share-table guidance + CDE food-safety rules; SDG 2 Zero Hunger, SDG 12 Responsible Consumption.): 1. Agree placement and rules with the invited site's food-service lead. 2. Set up the table, cooler with ice packs, and clear bilingual signage. 3. Post the simple do's-and-don'ts card per USDA share-table guidance. 4. Walk the first lunch period with staff to settle the flow. 5. Photograph the operating table and record the setup with GPS and date. Done when: Photos of operating table, signage, cooler with GPS/date

Where

Invited school or program site, East Porterville, CA 93257

Pay

$160 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 operating table, signage, cooler with GPS/date

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

Level

entry

Open until

2026-09-02

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.