Drive the weekly produce-rescue run through Orange Cove (2026-08-03)

Between packing-house culls and market overstock, edible food leaves Orange Cove for landfill every week while neighbors stretch the end of the month. A dependable weekly rescue route from invited donors to the pantry shelf closes the gap with nothing but a vehicle and consistency. This run also feeds the standing gleaning system as it grows. Standard: USDA/EPA Wasted Food Scale: rescue for human consumption first; SDG 2 Zero Hunger. Proof: Pickup and handoff photos plus route log with GPS/date Method (USDA/EPA Wasted Food Scale: rescue for human consumption first; SDG 2 Zero Hunger.): 1. Confirm pickup windows with each invited donor the day before. 2. Collect culls and overstock in clean food-safe bins, shaded in transit. 3. Log weights or box counts per donor. 4. Deliver same-morning to the pantry and photograph the handoff. 5. Record the route totals with GPS and date. Done when: Photo of loaded bins at a pickup; Photo of the pantry handoff; Written route log with weights or counts; GPS-tagged photo with date

Where

Donor and pantry route, Orange Cove, CA 93646

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 route log with GPS/date

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 of loaded bins at a pickup
• Photo of the pantry handoff
• Written route log with weights or counts
• GPS-tagged photo with date

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.