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

North Rapid shops are convenience stores first — packaged goods, long shelf lives, no produce. A store owner willing to try fresh food needs a rack, signage, and a first stocking plan more than a lecture. One afternoon sets it up. Standard: USDA healthy food access guidance; SDG 2 (Zero Hunger). Proof: photos of the stocked display, signage, and owner handoff Method (USDA healthy food access guidance; SDG 2 (Zero Hunger).): 1. Confirm the store owner's invitation and agree on the display location. 2. Assemble the produce rack or tiered baskets near the entrance. 3. Make simple price and origin signs. 4. Stock the first display with the owner and note a restock rhythm. 5. Photograph the stocked display and handoff, GPS-tagged and dated. Done when: photos of the stocked display, signage, and owner handoff

Where

Owner-invited corner store near Haines Ave, Rapid City, SD 57701

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.