Build a little free pantry box for a Weed host site

Weed's recovery years have run grocery budgets thin, the nearest full markets are a drive away, and winter storms close the roads regularly. A weatherproof free-pantry box on a willing host's frontage keeps shelf-stable food within walking reach around the clock, storm or shine, for whoever needs it that week. Standard: Little Free Pantry mutual-aid model + shelf-stable food-safety practice; SDG 2 Zero Hunger. Proof: Before/after photos of the built, stocked box Method (Little Free Pantry mutual-aid model + shelf-stable food-safety practice; SDG 2 Zero Hunger.): 1. Agree the mounting spot with the host clear of the walkway and photograph it. 2. Build the weatherproof box with gasketed door from exterior-grade untreated materials, built to shed Weed's wind and snow. 3. Mount on a firm post or wall fixing at reachable height. 4. Stock the first shelf-stable goods and post the give-and-take card. 5. Photograph the finished stocked box and record the location. Done when: Before/after photos of the built, stocked box

Where

Host-invited frontages near Main Street, Weed, CA 96094

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 built, stocked box

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.