Keep the Dinuba community fridge stocked, clean, and safe each week (2026-07-19)

A community fridge only works while someone wipes it down, pulls anything past its prime, and restocks it on a rhythm the neighborhood can trust. This is that weekly rhythm. Standard: USDA food recovery and gleaning guidance; SDG 2 Zero Hunger. Proof: Weekly photo of cleaned, restocked fridge plus temperature log Method (USDA food recovery and gleaning guidance; SDG 2 Zero Hunger.): 1. Remove anything spoiled or past safe dates and bag it for compost or trash. 2. Wipe shelves and door handles with food-safe cleaner. 3. Restock with rescued produce and shelf-stable donations, oldest to the front. 4. Log the fridge temperature and note any repairs needed. 5. Photograph the cleaned, restocked fridge and the temperature reading, with GPS and date. Done when: Weekly photo of cleaned, restocked fridge plus temperature log

Where

Community fridge site near downtown Dinuba, CA 93618

Pay

$144 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

Weekly photo of cleaned, restocked fridge plus temperature 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.