Set up a standing gleaning round with Arcata Bottom farms

The dairy and vegetable farms on the Arcata Bottom leave real food in the field every season — culls, seconds, and end-of-row surplus — while pantries twenty minutes away in Eureka and McKinleyville run short. A standing gleaning arrangement with even two willing farms turns that surplus into a weekly pantry supply line. Standard: USDA gleaning guidance under the Good Samaritan Food Donation Act; SDG 2 Zero Hunger. Proof: Photo-logged first run plus written round sheet Method (USDA gleaning guidance under the Good Samaritan Food Donation Act; SDG 2 Zero Hunger.): 1. Meet with farms that have expressed willingness to host gleaning and agree on crops, days, and field rules in writing. 2. Set the receiving pantry's delivery windows and cold-handling needs. 3. Run a first gleaning day: harvest only the rows and grades the farmer marks, weigh the take, and deliver it same-day. 4. Write the simple one-page round sheet so any future gleaner can repeat the run. 5. Photograph the field pickup, the weigh-in, and the pantry delivery with dates. Done when: Photo-logged first run plus written round sheet

Where

Host-invited farms, Arcata Bottom via Foster Avenue, Arcata, CA 95521

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

Photo-logged first run plus written round sheet

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.