Build out cold storage for a Greenville food hub

The single biggest ceiling on Delta food rescue is cold space: without it, a pantry can only accept what it can hand out that day, and whole pallets of produce get declined. Standing up donated commercial refrigeration at a host food hub — set, leveled, powered, temperature-logged — multiplies what every rescue run can carry. This is the infrastructure rung above the weekly route. Standard: USDA food hub infrastructure practice; ServSafe cold-holding standards; SDG 2.1 and 12.3. Proof: Running-unit photos with 24-hour temperature log Method (USDA food hub infrastructure practice; ServSafe cold-holding standards; SDG 2.1 and 12.3.): 1. Confirm placement, circuit capacity, and floor level with the host site. 2. Move donated commercial fridges/freezers in with a dolly and two-person team, and let compressors rest before startup. 3. Level each unit, power on to spec, and verify holding temperature over 24 hours with a logger. 4. Install shelving, a thermometer log card on each unit, and a simple first-in-first-out labeling system. 5. Photograph the running units, logger readings, and labeled shelves with GPS and date. Done when: Running-unit photos with 24-hour temperature log

Where

Host food hub site near Main St, Greenville, MS 38701

Pay

$600 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

Running-unit photos with 24-hour temperature log

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

Level

advanced

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.