Folkestone Community Fridge – Waste NoT!

Folkestone Community Fridge started up in June of 2022.  The idea is to redistribute the waste and excess produce from supermarkets, farmers, allotment-growers and other food providers to people who can use the food.  Anyone can use the service, it’s not ‘means tested’, if you have need for extra food, don’t want to see good food wasted, then pop along and see what’s on offer.  Folkelife went to the 180 Dover Road premises to meet Frankie Thompson and Kelly Francis to find out about the project.

Frankie: “I’ve lived in Folkestone since mid-2021, and first started off with the project as a volunteer.  I love the idea of sharing food that would otherwise go to waste. The environmental aspect appeals to me.  Then, as time went on, the team needed more people to manage the project, so I took on more of the co-ordination side, and little by little, I’m now the manager here.  I have a job too, but this is a labour of love.”

in the beginning

Frankie: “When we started in June 2022, we had a fridge and some units with a little bit of food.  We had cupboard staples, and not much else.  Then, over time, things have grown.  We’ve been able to rescue more and more from different areas of Folkestone.  Originally, we were based in Wood Avenue Library, but we have outgrown our space there.  Now, based at 180 Dover Road, we’re not too far away, so we can still serve the people who were using us at the Library.  But also, we’re able to serve a new audience too.”

supermarkets, farmers and food-growers

Frankie: “The food comes largely from supermarkets.  We have farmers who supply us too, and there are quite a lot of allotments around here, so when people have a glut of something, we get donated quite a few courgettes and marrows and so on. We work with Hythe Environmental, who are a team that go around gleaning supplies, and we get stuff from them.”

Kelly: “Supermarkets are constantly ordering more food than they need.  It’s something about not wanting the shelves to look empty.  And, it’s my understanding, that there’s no legislation or regulation around how much food they can throw away.  So it’s preferable to them to spend less on bulk-buying so that their shelves are full, and the waste comes to us.  Every day we have an abundance of bread from a local supermarket.  We’ll get the same amount tomorrow too. 

Frankie: “We’ll be able to get rid of most of it. But some of it will go stale before it can be used.  So then we give it to the farmers for animal feed.  We try not to waste anything, so make sure it goes somewhere where it will be useful.”

sharing recipes

Frankie: “When we have lots of the same foods, we do share recipes.  People come in and either ask what they can do with a giant marrow, or give others ideas of what to do with it.  You get a wealth of ideas whilst chatting to people so it’s a lovely exchange.”

Kelly: “Our users are a range of people.  There are some who are finding it difficult with the cost of living crisis. We’ve become another source of food they can rely on, and we don’t ask them to prove their situation either.  We’re open to everyone; if you’re falling short between pay days, then come along; if you are interested in the environmental aspect of there not being waste, then come along too!  It’s a whole mixture of people.”

Frankie: “I like that it’s not means-tested. There’s no feeling of shame in using our service.  Sometimes people feel they need to say they don’t want to be here, and are feeling embarrassed, but I am so pleased they’re using our food so it won’t go to waste, and I say as much.  We’re not a food bank, we’re trying to do our bit for the environment, and if that helps along the way, then that’s amazing.”

financial donations

Frankie: “Financial donations are always useful too.  We have insurance, and overheads now we’re in this building on Dover Road.  We want to raise enough so we can cover our bills for the first couple of years, and then we have plans to become self-sufficient.  It would be great to have a little café here and we can make food from the produce that we get here. And it would be great to run cookery workshops here for people to learn how to use the plants and food we get from gardens and allotments.  It could then be that growers tailor their produce to demand from the Fridge.  It could go many ways!

“We’re running a community fundraiser at the moment in order to help with our plans.  You can donate here: https://www.spacehive.com/folkestonecommunityfridge and we thank you all for every donation so far.”

Community space

Frankie: “What all of this is though is a wonderful community space where we can learn from each other.  I’ve certainly learned so much about different foods and how to prepare them.   It feels like a place where we can come and talk to each other and be involved in helping each other.  When people are waiting in the queue they’re talking and making friends.  They text each other with the opening times and that’s really helpful.   We’re excited for what the future holds for us, for as long as we can sustain it.”

To find out when the Folkestone Community Fridge is open, follow their Facebook Page.