Restock fresh produce at Clarksdale corner stores on a weekly round (2026-07-19)

Clarksdale families without cars buy most of their food at corner stores that stock almost nothing fresh — not from malice, but because produce spoils without steady turnover. A weekly delivery-and-restock round that brings small, right-sized fresh lots and rotates the display makes fresh food a normal purchase again. The Delta's own farms can supply the very stores that lack it. Standard: CDC healthy corner store initiative model; SDG 2.1. Proof: Restocked-display photos per store, weekly Method (CDC healthy corner store initiative model; SDG 2.1.): 1. Collect the week's produce lots from the supplying farm or hub. 2. Deliver to each participating store and rotate out any spoiled stock. 3. Restock and face the produce display, earliest-sell-first. 4. Log what sold, what spoiled, and what the store wants more of. 5. Photograph each restocked display with GPS and date. Done when: Restocked-display photos per store, weekly

Where

Participating corner stores near Martin Luther King Blvd, Clarksdale, MS 38614

Pay

$180 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

Restocked-display photos per store, 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.