Set up a fresh-produce display in an invited corner store near Waterman Avenue

Whole stretches of central San Bernardino shop for food at corner stores that stock chips and soda but no produce, because produce needs a display, a cooler spot, and a restock habit the owner doesn't have hands for. Setting up a clean, front-of-store produce display with signage is the proven first step to getting fresh food into a food desert's daily path. Standard: CDC healthy corner store initiative model; county nutrition program practice — SDG 2, SDG 3. Proof: Photos of the built, stocked display plus the restock card Method (CDC healthy corner store initiative model; county nutrition program practice — SDG 2, SDG 3.): 1. Agree the display location, shelving, and starting produce list with the store owner. 2. Assemble the display rack or baskets near the front of the store. 3. Stock the first produce order attractively with clear pricing signs. 4. Write a one-page restock-and-rotation card and walk the owner through it. 5. Photograph the stocked display with GPS and date and file the restock card. Done when: Photos of the built, stocked display plus the restock card

Where

Owner-invited corner store near Waterman Ave & Baseline St, San Bernardino, CA 92404

Pay

$300 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

Photos of the built, stocked display plus the restock card

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

Level

intermediate

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.