Bringing people together through the Community Fridge

The Alnwick Garden is proud to be part of a UK-wide network of more than 100 Community Fridges, supported by environmental charity Hubbub and the Co-op. The initiative helps people connect with their communities, access nutritious food, save money, and reduce food waste.

Located in The Roots and Shoots Community Room, The Alnwick Garden Community Fridge is open every Tuesday from 9am–12pm and is run by dedicated volunteers with support from Kim Warren and the Growing Together Northumberland team. The fridge provides a welcoming space where anyone can share or collect food that might otherwise go to waste, while also learning more about sustainable eating, growing your own produce, and cooking on a budget.

Claire Mitchell, Head of Community and Education at The Alnwick Garden, explains that the initiative reflects The Garden’s wider commitment to tackling the climate crisis and inspiring positive change through community action and education. Alongside reducing waste, the project encourages people to think differently about food, sustainability, and everyday choices.

This year, the team launched Full of Beans, a new project developed in response to visitors arriving at the Community Fridge unsure how to cook simple meals from scratch. The programme helps people build confidence in the kitchen while learning practical, low-cost cooking skills.

As part of the initiative, the Growing Together Northumberland team is hosting weekly cookery sessions every Wednesday morning throughout May. These hands-on workshops are designed to help participants build confidence in the kitchen while learning how to prepare healthy, affordable meals from scratch. Sessions cover practical skills such as choosing ingredients, chopping and meal preparation, alongside creative and energy-efficient ways to cook using appliances like microwaves and air fryers.

Projects like the Community Fridge and Full of Beans are helping to create a stronger, more connected community — reducing waste, improving wellbeing, and ensuring people have the skills and confidence to make the most of the food available to them.