Set up food waste diversion for Millyard businesses in Manchester (2026-07-20)

Food businesses in the Amoskeag Millyard currently send all kitchen scraps to the trash, with no collection system linking them to a compost hauler. A group of Millyard businesses has agreed to pilot a shared diversion setup. Standard: UN SDG 2, Zero Hunger Proof: Photo of the delivered bins and signage plus a GPS tag and first-week weight log. Method (UN SDG 2, Zero Hunger): 1. Meet with each participating business to confirm its food scrap volume. 2. Deliver labeled collection bins to each business. 3. Set the pickup schedule with a hauler or community compost site. 4. Post signage at each business showing what belongs in the bin. 5. Log the first week's diverted weight as proof. Done when: Photo of the delivered bins and signage plus a GPS tag and first-week weight log.

Where

Commercial St, Manchester, NH 03101

Pay

$240 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 of the delivered bins and signage plus a GPS tag and first-week weight log.

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.