Drive the weekly surplus-food rescue run from City Heights markets to pantries (2026-08-03)

City Heights' many small ethnic markets pull edible produce and bread daily while pantries and community fridges blocks away run empty. A reliable weekly rescue run with food-safe totes closes that loop and keeps hundreds of pounds a month out of the landfill. Standard: EPA Wasted Food Scale and CalRecycle SB 1383 edible food recovery, SDG 12. Proof: Weighed pickup/drop photo log per run Method (EPA Wasted Food Scale and CalRecycle SB 1383 edible food recovery, SDG 12.): 1. Confirm the pickup list of willing markets and the drop list of pantries or fridges. 2. Collect surplus in clean food-safe totes, keeping cold items iced in transit. 3. Weigh or count each pickup and deliver within the hour. 4. Photograph each pickup and drop-off with GPS, date, and the weight log. Done when: Photo at each pickup and each drop-off; Weight or count log for the run; GPS and date stamps

Where

Market-to-pantry route, University Ave corridor, San Diego, CA 92105

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

Weighed pickup/drop photo log per run

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 at each pickup and each drop-off
• Weight or count log for the run
• GPS and date stamps

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.