Set up a fresh-produce display in a Maryvale corner store

Large stretches of Maryvale are far from full grocery stores, and corner stores fill the gap with shelf-stable food and little fresh produce. Setting up a proper produce display — baskets, signage, pricing, a cooler shelf — with a willing store owner puts fruit and vegetables where people already shop. Standard: CDC Healthier Food Retail / healthy corner store model; SDG 2 Zero Hunger. Proof: Photos of stocked display + signage + owner sign-off Method (CDC Healthier Food Retail / healthy corner store model; SDG 2 Zero Hunger.): 1. Agree scope with the store owner and pick a visible display spot near the register. 2. Assemble tiered baskets or shelving and clean the display area. 3. Stock an initial produce set with clear bilingual price signs. 4. Show staff the rotation-and-cull routine to keep the display fresh. 5. Photograph the stocked display and record the setup with date and GPS. Done when: Photos of stocked display + signage + owner sign-off

Where

Host corner store near Thomas Rd & 51st Ave, Phoenix, AZ 85031

Pay

$200 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 stocked display + signage + owner sign-off

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.