Run the weekly clean-and-stock round for a Moreno Valley community fridge (2026-08-03)

Community fridges in Moreno Valley bridge the gap between warehouse paychecks, but they survive only on a maintenance rhythm: culled dates, wiped shelves, logged temperatures, steady restock. Without a named weekly keeper the fridge becomes a liability in a month. This is the keeping. Standard: USDA food-recovery hierarchy; county environmental health safe-sharing practice, SDG 2, SDG 12. Proof: Weekly photo of the cleaned, stocked fridge with temperature log Method (USDA food-recovery hierarchy; county environmental health safe-sharing practice, SDG 2, SDG 12.): 1. Cull expired or opened items into a discard bag. 2. Wipe shelves, seals, and handles with food-safe cleaner. 3. Restock approved shelf-stable and fresh items. 4. Log the fridge temperature. 5. Photograph the cleaned stocked fridge with GPS and date and record the temperature. Done when: Before photo as found; After photo cleaned and stocked with GPS and date; Temperature noted

Where

Host-invited community fridge site near Sunnymead Blvd & Perris Blvd, Moreno Valley, CA 92553

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

Weekly photo of the cleaned, stocked fridge with 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

• Before photo as found
• After photo cleaned and stocked with GPS and date
• Temperature noted

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.