Run the weekly clean-and-stock round for a host-approved community fridge near Middlefield (2026-08-03)

The community fridges serving North Fair Oaks and eastern Redwood City feed service workers priced out of Peninsula groceries, but only when someone keeps them cold, clean, and turning over. The weekly maintenance round is what separates a working fridge from a health hazard. Standard: USDA safe food handling temperatures for donated food; SDG 2 (Zero Hunger). Proof: Dated temperature log plus stocked photos Method (USDA safe food handling temperatures for donated food; SDG 2 (Zero Hunger).): 1. Log the fridge temperature at the start of each visit (40°F or below). 2. Remove expired items and wipe all shelves with food-safe cleaner. 3. Restock rescued produce and shelf-stable goods, dating arrivals. 4. Note gaps and condition on the host log. 5. Photograph the thermometer, cleaned interior, and stocked shelves. Done when: Photo of the thermometer with date; Before and after interior photos; Photo of the completed host log

Where

Host-approved community fridge site near Middlefield Road and Woodside Road, Redwood City, CA 94063

Pay

$152 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

Dated temperature log plus stocked 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 with date
• Before and after interior photos
• Photo of the completed host log

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.