Set up a cafeteria share table at a host-invited Dinuba school site

Unopened milk, whole fruit, and sealed snacks go from cafeteria tray to trash by the hundred every school day, in a town where plenty of kids would take seconds home. A properly run share table, set up with staff, keeps that food moving to kids instead. Standard: USDA share-table policy guidance; SDG 2 Zero Hunger. Proof: Set-up share table with signage and routine sheet, photographed with staff sign-off Method (USDA share-table policy guidance; SDG 2 Zero Hunger.): 1. Meet the inviting site staff and agree on the table location, allowed items, and daily reset routine. 2. Set up the table with a cooler pan for milk, clear signage, and a simple allowed-items list. 3. Walk staff through the daily wipe-down and end-of-day donation or discard routine. 4. Photograph the set-up table, the posted signs, and the routine sheet, with GPS and date. Done when: Set-up share table with signage and routine sheet, photographed with staff sign-off

Where

Host-invited school site, Dinuba, CA 93618

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

Set-up share table with signage and routine sheet, photographed with staff sign-off

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

Level

entry

Open until

2026-09-03

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.