Drive the weekly food rescue run from Ironbound markets to neighborhood pantries (2026-08-03)

The Ironbound's markets and bakeries discard edible surplus daily while lines at Newark food pantries have grown. A scheduled rescue run with a cooler moves that surplus the two miles it needs to travel instead of into a dumpster. Standard: EPA Wasted Food Scale (rescue over disposal) + Feeding America retail rescue practice; SDG 2 + SDG 12. Proof: Pickup and handoff photos plus a weight log and receiver confirmation Method (EPA Wasted Food Scale (rescue over disposal) + Feeding America retail rescue practice; SDG 2 + SDG 12.): 1. Confirm the pickup list of participating markets and the receiving pantry window. 2. Collect surplus at each stop, checking food is within safe date and keeping cold items in the cooler. 3. Log the weight or crate count per stop. 4. Deliver to the pantry within the safe transport window and get a receiver signature or photo. 5. Photograph pickups and the delivery handoff with GPS, date, and total weight recorded. Done when: Photo at each pickup with GPS and date; Weight or crate count log per stop; Delivery handoff photo or receiver signature

Where

Participating markets, Ferry Street corridor to host pantries, Ironbound, Newark, NJ 07105

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

Pickup and handoff photos plus a weight log and receiver confirmation

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

• Photo at each pickup with GPS and date
• Weight or crate count log per stop
• Delivery handoff photo or receiver signature

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.