Drive the weekly food-rescue run from Greenville stores to Delta pantries (2026-08-03)

The Mississippi Delta grows food for the nation while its own towns rank among the most food-insecure in America, and Greenville's groceries and distributors still throw away edible surplus every week for want of a driver. A scheduled rescue run moves that surplus to pantries and fridges the same day. One reliable route feeds hundreds and wastes nothing. Standard: USDA/EPA food recovery hierarchy; Bill Emerson Good Samaritan Act donation protection; SDG 2.1 and 12.3. Proof: Weigh-in and delivery photos with receiving confirmation Method (USDA/EPA food recovery hierarchy; Bill Emerson Good Samaritan Act donation protection; SDG 2.1 and 12.3.): 1. Confirm the weekly pickup list with participating stores and the receiving pantry. 2. Collect surplus in clean, food-safe totes, keeping cold items in coolers. 3. Weigh each pickup and log the source. 4. Deliver to the pantry or fridge within the same trip and get a receiving signature or stamp. 5. Photograph the weigh-in and delivery with GPS and date. Done when: Photo of weighed totes at pickup, GPS and date; Delivery photo at the pantry; Receiving signature or stamp photo; Route weight tally

Where

Store-to-pantry route, Greenville, MS 38701

Pay

$180 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

Weigh-in and delivery photos with receiving 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 of weighed totes at pickup, GPS and date
• Delivery photo at the pantry
• Receiving signature or stamp photo
• Route weight tally

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.