Stock and wipe down a Eureka community free fridge each week (2026-07-19)

Free community fridges only work if someone keeps them clean, cold, and stocked, and in a county where grocery prices run high and paychecks are thin, an empty or grimy fridge helps no one. A weekly stock-and-clean round keeps a host-site fridge safe and worth visiting. Standard: Community fridge food-safety practice per local environmental health guidance; SDG 2 Zero Hunger. Proof: Before/after photos with temperature reading Method (Community fridge food-safety practice per local environmental health guidance; SDG 2 Zero Hunger.): 1. Visit the host-invited fridge site during its agreed hours and photograph the fridge as found. 2. Remove anything expired, unlabeled, or spoiled and log what was pulled. 3. Wipe shelves and handles with food-safe cleaner and check the thermometer reads 40°F or colder. 4. Stock the donated goods per the host's list, dating anything unlabeled. 5. Photograph the cleaned, stocked fridge and the temperature reading. Done when: Before/after photos with temperature reading

Where

Host-invited community fridge site, Henderson Center, Eureka, CA 95501

Pay

$140 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 photos with temperature reading

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.