Set Up Food Waste Diversion at the West Side Community Kitchen, Sioux City

The West Side community kitchen, which serves many packing-plant families with culturally specific ingredients, currently sends all food scraps to the trash instead of diverting them for compost or animal feed. Standard: SDG 12 Responsible Consumption and Production, food loss reduction target 12.3 Proof: Photos show the completed beds or preserved goods, GPS tagged to the garden or kitchen site. Method (SDG 12 Responsible Consumption and Production, food loss reduction target 12.3): 1. Confirm the diversion plan with the kitchen coordinator. 2. Set up labeled bins for scraps, compostables, and trash. 3. Post simple signage at each station. 4. Train kitchen volunteers on the sorting routine. 5. Photograph the finished setup and log the bins installed. Done when: Photos show the completed beds or preserved goods, GPS tagged to the garden or kitchen site.

Where

West Side community kitchen, Sioux City, IA

Pay

$280 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

Photos show the completed beds or preserved goods, GPS tagged to the garden or kitchen site.

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.