Stock and clean a host-invited community fridge in Florence-Firestone each week (2026-08-03)

Florence-Firestone families rely on a patchwork of pantries with limited hours, and community fridges only work if someone wipes them down, pulls expired items, and restocks them on a schedule. A weekly service visit keeps a host-invited fridge safe, full, and trusted. Standard: County environmental health safe food handling basics; SDG 2 (Zero Hunger). Proof: Temperature log plus before/after shelf photos Method (County environmental health safe food handling basics; SDG 2 (Zero Hunger).): 1. Check the fridge thermometer and log the temperature. 2. Remove expired or spoiled items into a sealed trash bag and wipe all shelves with food-safe cleaner. 3. Restock with donated shelf-stable goods and fresh items per the host's list, dating anything unlabeled. 4. Update the fridge log sheet with what came in and out. 5. Photograph the thermometer, the cleaned shelves, and the stocked fridge with date and GPS. Done when: Photo of the thermometer reading; Before and after shelf photos; GPS-tagged photo of the stocked fridge with date

Where

Host-invited community fridge site near Florence Ave, Florence-Firestone, CA 90001

Pay

$140 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

Temperature log plus before/after shelf photos

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 the thermometer reading
• Before and after shelf photos
• GPS-tagged photo of the stocked fridge 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.