Restock the produce shelf at willing Red Bluff corner stores each week (2026-07-20)

Red Bluff's south-side neighborhoods shop at corner stores that stock little fresh food, in a county where diet-driven disease runs well above the state rate. A weekly produce delivery-and-restock round to willing stores keeps fruit and vegetables in reach of the blocks that walk to shop. Standard: CDC healthy corner store initiative practice; SDG 2 Zero Hunger. Proof: Photo-logged restock per store Method (CDC healthy corner store initiative practice; SDG 2 Zero Hunger.): 1. Collect the produce order from the supplier or hub and check quality. 2. Deliver to each willing store on the route during agreed hours. 3. Cull tired stock, rotate the display, and restock with the new delivery. 4. Log what sold and what culled to tune next week's order. 5. Photograph each restocked display with date. Done when: Photo-logged restock per store

Where

Willing corner stores, south Red Bluff blocks off South Main Street, Red Bluff, CA 96080

Pay

$160 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 restock per store

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.