Build out cold storage.

The single biggest ceiling on Delta food rescue is cold space: without it, a pantry can only accept what it can hand out that day, and whole pallets of produce get declined. Standing up donated commercial refrigeration at a host food hub (set, leveled, powered, temperature-logged) multiplies what every rescue run can carry. This is the infrastructure rung above the weekly route.

Where

Host food hub site near Main St, Greenville, MS 38701 · Open the map

Pay

$600 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 — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

Running-unit photos with 24-hour temperature log

This is exactly what gets it approved. Nothing settles without it.

Level

advanced

Open until

2026-10-18

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Steps

1. Confirm placement, circuit capacity, and floor level with the host site.
2. Move donated commercial fridges/freezers in with a dolly and two-person team, and let compressors rest before startup.
3. Level each unit, power on to spec, and verify holding temperature over 24 hours with a logger.
4. Install shelving, a thermometer log card on each unit, and a simple first-in-first-out labeling system.
5. Photograph the running units, logger readings, and labeled shelves with GPS and date.

What counts as done

• Photos of installed units running, GPS and date
• 24-hour temperature log photo
• Shelving and labeling system photo
• Host sign-off note

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.