Run the weekly food-rescue pickup from the Lents market to the neighborhood pantry (2026-07-19)

The Lents International Farmers Market ends each week with good unsold produce, and pantries a mile away run short of exactly that. The missing piece is a person with a cart or car on a reliable weekly run. Food that would be composted becomes dinner instead. Standard: USDA food recovery hierarchy — donation before compost; SDG 2 (Zero Hunger) + SDG 12.3 (halve food waste). Proof: weight log plus photos at pickup and pantry drop-off Method (USDA food recovery hierarchy — donation before compost; SDG 2 (Zero Hunger) + SDG 12.3 (halve food waste).): 1. Arrive at market close and collect donated produce from the vendors on the host's list. 2. Weigh or count the boxes and log the total. 3. Deliver directly to the receiving pantry within the food-safety window. 4. Get the pantry's received confirmation on the log. 5. Photograph the loaded pickup, the scale or count, and the pantry drop-off, GPS-tagged and dated. Done when: weight log plus photos at pickup and pantry drop-off

Where

Lents Town Center market plaza, SE 92nd Ave & SE Foster Rd, Portland, OR 97266

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

weight log plus photos at pickup and pantry drop-off

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.