Set up a gleaning day that moves surplus Caldwell produce to the food bank (2026-07-19)

The fields and orchards around Caldwell leave real food behind after harvest — seconds, edge rows, and surplus that costs more to pick than to abandon — while Canyon County food banks buy produce with cash. A gleaning day with a willing grower moves that food the last five miles. Standard: USDA gleaning and food recovery guidance; SDG 2 (Zero Hunger) + SDG 12.3 (halve food waste). Proof: harvest weight log plus photos at field and food-bank delivery Method (USDA gleaning and food recovery guidance; SDG 2 (Zero Hunger) + SDG 12.3 (halve food waste).): 1. Confirm the grower's invitation, the field or orchard section, and the picking rules. 2. Organize pickers with containers and glean the released section. 3. Weigh the harvest and log the total. 4. Deliver the produce to the receiving food bank the same day and get their confirmation. 5. Photograph the gleaning, the scale, and the delivery, GPS-tagged and dated. Done when: harvest weight log plus photos at field and food-bank delivery

Where

Grower-invited fields off Highway 20/26, Caldwell, ID 83605

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

harvest weight log plus photos at field and food-bank delivery

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

Level

entry

Open until

2026-10-19

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.