Stock and clean the community fridge outside a Gridley food pantry (2026-08-03)

The community fridge outside Gridley's neighborhood food pantry only stays useful if someone checks it regularly, spoiled food left too long makes people stop trusting it. A weekly stock-and-clean pass keeps it a reliable stop for anyone who needs it. Standard: USDA community fridge food safety guidance + SDG 2 Proof: Photo of stocked, cleaned fridge with temperature logged Method (USDA community fridge food safety guidance + SDG 2): 1. Check the fridge temperature and confirm it reads at or below 40°F. 2. Remove any spoiled, expired, or unlabeled items. 3. Wipe down shelves and interior surfaces with food-safe cleaner. 4. Restock with any fresh donated or gleaned produce on hand. 5. Log what was removed and what was added. 6. Photograph the cleaned, stocked fridge. Done when: Photo of fridge interior; Temperature reading logged; Stock log written

Where

Community fridge, Gridley, CA 95948

Pay

$140 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 stocked, cleaned fridge with temperature 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 fridge interior
• Temperature reading logged
• Stock log written

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.