Restock fresh produce at invited Calexico corner stores each week (2026-07-19)

Calexico's neighborhoods away from the commercial strip rely on small stores where fresh produce is thin, despite the Imperial Valley's fields starting at the city limit. A weekly restock run delivering and facing local produce at invited stores closes the last mile between field and family. Reliability builds the habit that changes diets. Standard: CDC Healthier Food Retail small-store practice; SDG 2 Zero Hunger, SDG 3 Good Health. Proof: Per-store display photos plus route log with GPS/date Method (CDC Healthier Food Retail small-store practice; SDG 2 Zero Hunger, SDG 3 Good Health.): 1. Collect the produce order from the supplying source in the morning cool. 2. Deliver to each invited store, cull spoiled stock, and wipe displays. 3. Face and front produce with clear pricing. 4. Log deliveries and culls per store. 5. Photograph each restocked display and record the route with GPS and date. Done when: Per-store display photos plus route log with GPS/date

Where

Invited corner stores, eastside Calexico, CA 92231

Pay

$168 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

Per-store display photos plus route log with GPS/date

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

Level

entry

Open until

2026-07-26

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.