Stock and clean the community fridge serving Nogales families (2026-08-03)

A community fridge only works if someone reliably cleans it, culls expired food, and keeps it stocked. Otherwise it becomes the broken thing that proves nothing works. A weekly stock-and-clean round keeps free fresh food flowing in a border town where grocery money runs out before the month does. Standard: Community fridge food-safety practice (temperature, labeling, cull rules); SDG 2. Proof: Clean-and-stocked photos + temperature log Method (Community fridge food-safety practice (temperature, labeling, cull rules); SDG 2.): 1. Check fridge temperature and log it. 2. Cull expired or unlabeled prepared food into the compost/trash per the fridge's rules. 3. Wipe all surfaces with food-safe cleaner. 4. Restock with donated and rescued food, dating everything. 5. Photograph the clean stocked fridge and temperature log with date and GPS. Done when: Photo of cleaned interior; Photo of stocked, dated food; Temperature log entry with date and GPS

Where

Host community fridge near N Morley Ave & E Court St, Nogales, AZ 85621

Pay

$144 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

Clean-and-stocked photos + temperature 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

• Photo of cleaned interior
• Photo of stocked, dated food
• Temperature log entry with date and GPS

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.