Run the weekly food rescue loop from Yreka's groceries to the pantry shelves (2026-08-03)

Siskiyou County's towns are scattered across a county the size of Connecticut, and Yreka's groceries are the supply point for most of it, pulling good produce and bakery daily while rural pantry shelves run thin. A weekly rescue loop captures that food for the county's hungry instead of the dumpster. Standard: USDA Food Loss and Waste goals + Good Samaritan Food Donation Act; SDG 2 Zero Hunger. Proof: Photo-logged pickup, weight, and delivery Method (USDA Food Loss and Waste goals + Good Samaritan Food Donation Act; SDG 2 Zero Hunger.): 1. Confirm pickup windows with the participating stores and the pantry's receiving hours. 2. Collect the set-aside food, checking cold chain and dates. 3. Log weights by category at pickup. 4. Deliver within the receiving window and help shelve. 5. Photograph pickup, weigh-in, and stocked shelves with dates. Done when: Pickup photo with GPS and date; Weight log by category; Stocked-shelf photo at delivery

Where

Grocery docks to host pantry sites, Fort Jones Road corridor, Yreka, CA 96097

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

Photo-logged pickup, weight, and delivery

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

• Pickup photo with GPS and date
• Weight log by category
• Stocked-shelf photo at delivery

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.