Run the weekly produce restock to North Omaha corner stores (2026-07-19)

North Omaha's full-service grocery options have thinned for decades, and corner stores fill the gap with shelf-stable goods. Stores that agreed to carry produce need a reliable weekly restock run from the wholesale or hub source — without it, the produce rack goes empty and the experiment dies. Standard: USDA healthy corner store model; SDG 2 (Zero Hunger). Proof: per-store restock photos plus the delivery log Method (USDA healthy corner store model; SDG 2 (Zero Hunger).): 1. Collect the week's produce order from the agreed hub or wholesale source. 2. Deliver to each participating store on the route. 3. Rotate out spoiled stock and front the fresh display with the owner. 4. Log quantities delivered and culled per store. 5. Photograph each restocked display, GPS-tagged and dated. Done when: per-store restock photos plus the delivery log

Where

Owner-invited stores near N 33rd St & Ames Ave, Omaha, NE 68111

Pay

$180 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

per-store restock photos plus the delivery log

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.