Set up a fresh-produce display in a willing City Heights corner store

Much of City Heights shops at corner stores where chips front the door and produce hides in a back cooler if it exists at all. Building one clean, well-lit produce display near the register — baskets, signage, price cards — is a proven nudge that moves fresh food in neighborhoods the big grocers skip. Standard: CDC healthy corner store initiative model — SDG 2. Proof: Before/after store display photos Method (CDC healthy corner store initiative model — SDG 2.): 1. Confirm the store owner's invitation and agree the display location and produce list. 2. Assemble the display rack or baskets and set up signage with prices in the store's languages. 3. Stock the first produce order and coach the owner on rotation and culling. 4. Photograph the finished stocked display with GPS and date. Done when: Before/after store display photos

Where

Host-invited corner store, University Ave near Euclid Ave, San Diego, CA 92105

Pay

$280 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 store display photos

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.