Stock and clean a Liberty City community fridge on the weekly round (2026-08-03)

Liberty City's grocery gap is decades old, and its community fridges bridge real meals for real families, but only when someone stocks and cleans them on schedule. The weekly round rotates stock, wipes the box, checks the temperature, and keeps the shelf trusted. Reliability is the entire value. Standard: Community fridge food-safety practice; SDG 2.1. Proof: Stocked-fridge and thermometer photo, weekly Method (Community fridge food-safety practice; SDG 2.1.): 1. Collect donated fresh items from the supply point. 2. Remove expired or spoiled items and bag them out. 3. Wipe shelves and handles and verify temperature. 4. Stock earliest-expiry forward and refill the dry shelf. 5. Photograph the stocked fridge and thermometer with GPS and date. Done when: Before/after interior photos; Thermometer photo; GPS-tagged, dated set; Items in/out note

Where

Host community fridge near NW 62nd St, Liberty City, Miami, FL 33147

Pay

$160 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

Stocked-fridge and thermometer photo, weekly

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

• Before/after interior photos
• Thermometer photo
• GPS-tagged, dated set
• Items in/out note

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.