Run a weekly surplus-food pickup from Hacienda Heights markets to a host pantry (2026-07-19)

The markets along Hacienda Boulevard and Gale Avenue pull edible produce and bakery surplus daily, and the pantries serving Valinda and La Puente a few minutes away always run short. A fixed weekly cooler run moves that food inside its safe window from shelf to family, week after week. Standard: Good Samaritan Food Donation Act donation practice; SDG 12 (Responsible Consumption and Production). Proof: Load tally plus signed receiving log Method (Good Samaritan Food Donation Act donation practice; SDG 12 (Responsible Consumption and Production).): 1. Confirm pickup and drop-off windows with the market and host pantry. 2. Collect surplus in clean bins with cold items iced in coolers. 3. Log the load by weight or count and category. 4. Deliver within the safe window and collect a receiving signature. 5. Photograph the loaded bins, the tally, and the signed log with date and GPS. Done when: Load tally plus signed receiving log

Where

Market-to-pantry route, Hacienda Blvd and Gale Ave corridor, Hacienda Heights, CA 91745

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

Load tally plus signed receiving 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.