Set up a fresh-produce display in a willing Lakeport corner store

Much of Lake County shops at small stores where the freshest thing on the shelf is bread, and the county's health outcomes rank near the bottom of California year after year. A proper produce display — baskets, pricing cards, a cooler shelf — set up in a willing corner store puts fruit and vegetables where people already shop, with no new trip required. Standard: CDC healthy corner store initiative practice; SDG 2 Zero Hunger. Proof: Before/after photos of the stocked display Method (CDC healthy corner store initiative practice; SDG 2 Zero Hunger.): 1. Agree the display location, produce list, and supplier with the store owner and photograph the space as found. 2. Assemble the display rack or baskets at front-of-store where the owner directs. 3. Set up the first produce stock with clear pricing cards and a simple rotation card for staff. 4. Walk the owner through the restock-and-cull routine. 5. Photograph the finished stocked display and record the date. Done when: Before/after photos of the stocked display

Where

Willing corner stores, Main Street and South Main Street, Lakeport, CA 95453

Pay

$200 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 of the stocked display

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.