Set up a fresh-produce display at a Toppenish corner store that wants one

Toppenish sits in the middle of one of America's most productive farm valleys, yet its corner stores mostly shelve packaged goods while fresh produce needs a trip to a supermarket. A store owner who wants to sell local produce needs a display rack, simple signage, and a first stocking plan — a one-day setup. Standard: USDA healthy food access guidance (Gus Schumacher program model); SDG 2 (Zero Hunger). Proof: photos of the stocked display, signage, and owner handoff Method (USDA healthy food access guidance (Gus Schumacher program model); SDG 2 (Zero Hunger).): 1. Confirm the store owner's invitation and agree on the display location near the entrance. 2. Assemble the produce rack or tiered baskets and place them with clear floor space. 3. Make simple bilingual price and origin signs highlighting valley-grown items. 4. Stock the first display with the owner and note a restock rhythm that fits their supplier. 5. Photograph the stocked display with signage and the owner's handoff, GPS-tagged and dated. Done when: photos of the stocked display, signage, and owner handoff

Where

Owner-invited corner store near S Alder St, Toppenish, WA 98948

Pay

$220 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

photos of the stocked display, signage, and owner handoff

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

Level

entry

Open until

2026-09-18

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.