Restock fresh produce weekly at an invited far-south-side corner store (2026-08-03)

The far south side around Altgeld is one of Chicago's deepest food deserts. The nearest full grocery is a long bus ride for many residents. A weekly fresh-produce restock at a willing corner store puts fruit and vegetables where people already shop. Standard: CDC healthier food retail practice; SDG 2 Zero Hunger. Proof: Restocked-display photo plus owner-confirmed log Method (CDC healthier food retail practice; SDG 2 Zero Hunger.): 1. Confirm the store owner's standing invitation and the weekly delivery window. 2. Collect the produce order from the supplying market or hub, checking quality at pickup. 3. Deliver, rotate out any spoiled stock, and front-face the fresh display. 4. Log what was stocked and what was pulled. 5. Photograph the restocked display with GPS and date on and get the owner's initials on the log. Done when: GPS-and-date-stamped photo of the restocked display; Pickup photo of the produce order; Stock-and-pull log; Owner initials or confirmation

Where

Owner-invited corner store, S Michigan Ave corridor near 130th St, Chicago, IL 60827

Pay

$168 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

Restocked-display photo plus owner-confirmed log

This is exactly what gets it approved. Nothing settles without it.

Level

entry

Open until

2026-08-10

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

• GPS-and-date-stamped photo of the restocked display
• Pickup photo of the produce order
• Stock-and-pull log
• Owner initials or confirmation

Proof is measured against these, not judged by taste.

The standard this serves

Food Sustainability, Green Star Scorecard. Food sustainability, as the Michelin Green Star frames it, is a whole kitchen examined honestly across seven fronts: where the food comes from, what gets wasted, what the stoves and coolers burn, how water is used, how things are bought, whether the menu follows the seasons, and how the team is treated. Mastery looks like a restaurant that could open its books on all seven and be proud. Scorecards like that are filled in one observed fact at a time. This packet gathers some of those facts, plainly and without flattery.