Set up a proper fresh-produce display in a participating Bayview corner store

Bayview households shop corner stores because the supermarket options are thin and far, and most of those stores would carry produce if the display, baskets, signage, and rotation system were simply set up for them. One good setup visit converts a chip aisle end into a produce point that a weekly restock can then keep alive. Standard: Healthy corner store conversion practice; SDG 2 (Zero Hunger). Proof: Before/after display photos plus owner sign-off Method (Healthy corner store conversion practice; SDG 2 (Zero Hunger).): 1. Confirm the layout and produce list with the store owner. 2. Assemble the display rack, baskets, and scale point in the agreed spot. 3. Set bilingual price cards and storage-and-rotation guides with the owner. 4. Stock the opening produce order, fronting the freshest items. 5. Photograph the finished display and the owner's sign-off. Done when: Before/after display photos plus owner sign-off

Where

Participating corner stores near Third Street and Palou Avenue, San Francisco, CA 94124

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

Before/after display photos plus owner 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.