Set up fresh produce in an International District corner store

The International District has been short a full-service grocery for years while corner stores sell what keeps: cans, chips, soda. A produce display set up with a willing owner — baskets, bilingual signs, a cull-and-rotate routine — puts fruit and vegetables into the daily path of thousands of residents. Standard: CDC Healthier Food Retail model; SDG 2. Proof: Stocked-display photos + owner sign-off Method (CDC Healthier Food Retail model; SDG 2.): 1. Agree the display plan with the store owner near the register. 2. Assemble tiered display baskets and clean the area. 3. Stock the starter produce set with clear bilingual pricing. 4. Teach the rotation-and-cull routine to staff. 5. Photograph the stocked display and record setup with date and GPS. Done when: Stocked-display photos + owner sign-off

Where

Host corner store near Central Ave & Louisiana Blvd SE, Albuquerque, NM 87108

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

Stocked-display photos + owner sign-off

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

Level

entry

Open until

2026-09-03

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.