Stock and wipe down a Fifth Ward community fridge on a weekly round (2026-07-19)

Parts of the Fifth Ward are a long bus ride from a full grocery store, and community fridges only work when someone reliably stocks, rotates, and cleans them. An unstocked or dirty fridge quickly becomes a reason to stop trusting the whole idea. A weekly service round keeps free fresh food actually available on the block. Standard: Community fridge food-safety practice (Houston health guidance); SDG 2.1 (access to safe, nutritious food). Proof: Stocked-fridge photo with thermometer reading, weekly Method (Community fridge food-safety practice (Houston health guidance); SDG 2.1 (access to safe, nutritious food).): 1. Pick up donated fresh items from the arranged supply point. 2. At the fridge, remove anything expired or spoiled and bag it for compost or trash. 3. Wipe shelves and handles with food-safe cleaner and check the fridge is holding temperature. 4. Stock new items with earliest-expiry at the front, and restock the dry-goods shelf. 5. Photograph the cleaned, stocked fridge and thermometer reading with GPS and date. Done when: Stocked-fridge photo with thermometer reading, weekly

Where

Host community fridge site near Lyons Ave, Fifth Ward, Houston, TX 77020

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

Stocked-fridge photo with thermometer reading, weekly

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

Level

entry

Open until

2026-07-27

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.