Welcome to the Fishguard and Goodwick Community Fridge!
The Fishguard & Goodwick Community Fridge is now open in a purpose built shed outside the Abergwaun Gateweay Club. This innovative resource is for everyone in the local community and the aim is to make best use of food that would otherwise go to waste. The space has a fridge and shelving area where a variety of different food products can be stored and made available for anyone to make use of. Follow our Facebook page to get updates about what food we have in stock. This project is part of the national Community Fridge Network which is led by the environmental charity HUBBUB.
Who can use the Community Fridge?
Where does the food in the Community Fridge come from?
The food in the fridge and the shelving area has been donated by registered food businesses or members of the public. It has all been donated to stop it going to waste. The Community Fridge acts as hub for the donated food, enabling it to be made accessible to anyone who can make use of it. To ensure excellent food safety and quality we have strict guidance on what can be donated:
We can accept (examples):
- Bakery products that do not contain cream
- Non-dairy drinks
- Unopened Salad or Vegetable packets
- Unopened Non-perishables items (tins, pasta, jars etc)
- Fresh Eggs (traceable, clean, lion stamped with a use by date)
- Unopened pastaurised milk, cheese and yoghurt
- Unopened fruit juices
What we can’t accept:
- Cooked food from uncertified sources
- No raw meat, raw fish or cooked rice
- Unpasteurised Milk or products containing this
- Raw milk cheese
- Any items containing the above ingredients
It’s really simple to donate food to the Community Fridge. For more information you can download further guidance here:
How do I know the food is safe to eat?
The Fishguard & Goodwick Community Fridge has a 5 Star Food Hygiene rating from the local Environmental Health Officer. A team of trained volunteers are responsible for the daily checking of food, cleaning and temperature monitoring of the fridge. They maintain fridge hygiene standards and ensure unsafe food is disposed of responsibly. The fridge will never have produce that is not good to eat or that has past its use-by date. Clear, easy to follow guidelines inform volunteers and users on how to use the fridge and what items can and cannot go in.
Why are Community Fridges important?
The Waste and Resource Action Programme (WRAP) estimate that 61% of food waste in the UK could be avoided and that the average family in the UK throws away £470 worth of edible food each year. A Community Fridge is a creative tool to help combat this growing issue. It provides suppliers with the opportunity to share surplus food with the community and stop food being wasted. Across the UK Community Fridges have already helped families and individuals save money, stopped perfectly edible food going to waste and built connections within communities.
Where can I get more information?
Across the UK the buzz about Community Fridges is growing rapidly. They are great way to build connections in your local community and help reduce good food going to landfill. The team at Transition Bro Gwaun are able to offer support to set up Community Fridges in Pembrokeshire. Below are a number of links where you can access more information:
- You can read heart warming success stories of Community Fridge Projects.
- Learn more about HUBBUB’s Community Fridge Network. This network has lots of inspiring information and guidance about Community Fridges and mapsCommunity Fridges across the UK.
- If you would like advice or more information about setting up a Community Fridge in Pembrokeshire, or if you’re interested in volunteering with the Fishguard & Goodwick Community Fridge, please contact Amy at email@example.com.
Usual Opening Hours*
Mondays 10.00 – 18.00
Tuesdays 10.00 – 18.00
Wednesdays 08.00 – 18.00
Thursdays 10.00 – 18.00
Fridays 10.00 – 18.00
Saturdays 09.30 – 13.00
*These hours may vary, see Facebook (below) for most up to date opening times.
Volunteer with the fridge
The fridge is run by a team of volunteers, with people needed to open and close, manage the stock, collect food, clean as well as organise rotas and collate the data collected. For more information see the opportunities available here or contact Amy Collard via email: firstname.lastname@example.org