Run the weekly food rescue route to King City families (2026-08-03)

King City sits at the south end of the Salinas Valley's produce belt, and its own farmworker households still face thin food access despite the surrounding abundance. A weekly rescue run collecting surplus food from a willing local source and delivering it to an invited site keeps good food moving to people who need it. Standard: USDA food-recovery hierarchy; California SB 1383 edible food recovery: SDG 2. Proof: Photo of the delivered food and the logged weight/count Method (USDA food-recovery hierarchy; California SB 1383 edible food recovery: SDG 2.): 1. Confirm pickup with the willing food source and delivery time with the invited site. 2. Load food in clean, food-safe containers. 3. Keep cold items cold during transport. 4. Deliver and log the weight or item count at the invited site. 5. Photograph the delivery with GPS and date. Done when: Photo of food at pickup; Photo of delivery with GPS/date; Logged weight or item count

Where

Invited site near Broadway St, King City, CA 93930

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 of the delivered food and the logged weight/count

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 food at pickup
• Photo of delivery with GPS/date
• Logged weight or item count

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.