Set up a weekly gleaning run at a Gridley orchard edge to route surplus fruit to a food pantry (2026-08-03)

The almond and stone-fruit orchards ringing Gridley drop tons of edible surplus every harvest that growers can't sell at grade, while food-insecure households in this same farm town go without fresh produce. A standing gleaning arrangement with one orchard turns that surplus into pantry deliveries instead of orchard-floor waste. Standard: USDA gleaning and food recovery guidance + SDG 2 Proof: Photo of gleaned load delivered, weight logged Method (USDA gleaning and food recovery guidance + SDG 2): 1. Confirm gleaning permission and a pickup window with the orchard contact. 2. Bring clean bins or crates for the harvested fruit. 3. Hand-pick only fruit within safe, ground-level reach. 4. Sort out any visibly spoiled or damaged fruit on site. 5. Deliver the gleaned fruit to the receiving pantry the same day. 6. Photograph the delivered load and log the estimated weight. Done when: Photo of gleaned fruit; Photo of pantry delivery; Estimated weight logged

Where

Orchard edge near Gridley, CA 95948

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 gleaned load delivered, weight logged

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 gleaned fruit
• Photo of pantry delivery
• Estimated weight logged

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.