FAQs

What foods can I donate?

Accepted items include:

• Pre-packaged, shelf-stable non-perishables (baked goods, dry cereals)*
• Whole fruits and vegetables
• Unopened, packaged perishables (eggs in cartons, meats, commercially packaged meals)
• Home-cooked meals (must be properly labeled with date, description, and allergens)
• Leftover food from events (ONLY if it has been left out less than 2 hours at room temperature)

*Note that we DO accept non-perishable, shelf stable items for our small free food pantry located right next to the Freedge as well! 

Items NOT accepted include:

• Opened packages
• Non-labeled foods
• Uncovered foods (unless it’s whole, uncut produce)

I want to donate food to the Freedge! What should I do?

If donating when Anabel's students are on shift (Tue-Fri 10 AM - 8 PM and Sat 12 PM - 3 PM):

• Check in with an Anabel’s student volunteer to label your food and assistance in completing the Google form on the iPad to the left of the Freedge!

If donating when Anabel's students are not on shift:

• Follow the Donation Guide on the Freedge to label your food and complete the Google form on the iPad to the left of the Freedge!

How do I label my donation?

Fill out the Google form on the iPad to the left of the Freedge with the following information:

• Food name
• Donation date
• Food type (produce, eggs, dairy, meat, nuts, seafood, grains)
• Key allergens
• Where the food came from
• When the food was prepared (if known)

This helps recipients check for freshness, allergens, and dietary info. We also have stickers available to label individual food items with their name, key allergens, and date that they were added to the Freedge.

What happens to old food in the Freedge?

Food is typically composted about 3-5 days after the donation date, though timing may vary depending on the food type. By keeping food out of landfills, we’re reducing food waste and lowering CO2 emissions! 

For a more detailed list of safe storage times for various refrigerated foods, check out: USDA Refrigeration and Food Safety Guidelines.

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What are your food safety and cleaning guidelines?

• First in, first out: Oldest items are placed closer to the front.
• Checked every two days by Anabel’s and BNC student volunteers to update donation statuses, reorganize, check labels, remove expired food, and clean spills 
• Monthly deep clean
• Food is kept at or below 40°F

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Why do we track donations? 

Tracking helps us understand:

• Peak donation times
• Donor participation
• Types and amounts of food donated
• Pounds of food saved from landfills 
• Impact in meals provided and CO2 emissions avoided!