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

Pahokee's one-stoplight food economy runs through corner stores that stock what keeps: cans, chips, sodas. A proper produce display — baskets, signage, a small cooler shelf, a supply arrangement with a local grower — makes fresh food a normal purchase in the town that grows it. Setup done right is what makes the weekly restock work. Standard: CDC healthy corner store initiative model; SDG 2.1. Proof: Finished stocked-display photo with signage Method (CDC healthy corner store initiative model; SDG 2.1.): 1. Agree the display location, size, and first stock list with the store owner. 2. Assemble the display baskets or rack and the small cooler shelf if provided. 3. Price and sign each item plainly, with simple recipe cards if available. 4. Stock the first fill from the arranged supplier. 5. Photograph the finished stocked display with GPS and date. Done when: Finished stocked-display photo with signage

Where

Participating corner store near Main St, Pahokee, FL 33476

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

Finished stocked-display photo with signage

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.