Run the end-of-day surplus food to a pantry from the Rainier Ave S corridor.

Rainier Valley's Vietnamese, Ethiopian and Somali family kitchens along Rainier Ave S bin edible surplus every closing hour in the single most ethnically diverse zip code in the country, a standing rescue run turns that surplus into meals.

Where

the Rainier Ave S food-service corridor, Columbia City/Othello, Seattle, WA 98118 · Open the map

Pay

$180 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

pickup photo + labeled containers + pantry receipt photo + weight log + GPS

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

Level

entry

Open until

2026-09-14

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. Coordinate the pickup window with a participating kitchen and confirm the receiving pantry's drop hours.
2. Collect the surplus in food-safe containers, label contents and time, and keep cold items in a cooler bag.
3. Deliver to the pantry within the safe window and photograph the handoff receipt.
4. Log weights/portions rescued and close the loop with the kitchen (what moved, what to prep less of).

What counts as done

• Pickup photo with labeled containers + time
• Pantry handoff/receipt photo
• Weight/portion log per run

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.