Support helps Red Door Community Kitchen expand food services
Media release
Muswellbrook, New South Wales
More people across the Upper Hunter will have access to free, nutritious meals thanks to a new commercial freezer at the Red Door Community Kitchen.
With support from Glencore’s Mangoola Open Cut, the kitchen has been able to purchase a second freezer, helping the volunteer-run kitchen safely store more donated food and respond to growing community need.
Each week, the Red Door Community Kitchen welcomes between 50 and 80 guests from Muswellbrook, Denman and Scone, providing a freshly prepared, two-course meal in a warm and inclusive environment.
Red Door Community Kitchen Treasurer, Chris Sagadevan, said the new freezer will make it easier to support the community while reducing food waste.
“Demand for our service continues to grow, and until now we’ve been limited by how much food we can store. This freezer means we can accept more donations from local businesses and make sure that good food reaches the people who need it,” Chris said.
“It’s not just about meals, it’s about creating a space where people feel connected, supported and valued. This support helps us continue that work, particularly at a time when rising costs are placing added pressure on many households.”
Mangoola Open Cut Environment and Community Manager, Robyn Ellis, said the project highlights the strength of local organisations working to support others.
“The Red Door Community Kitchen is a great example of people coming together to support their community in a practical and caring way,” Robyn said.
“We’re pleased to play a small part in helping their volunteers continue to provide meals, reduce food waste and create a place where everyone feels welcome, especially during the colder months when demand for support often increases.”
The additional freezer will strengthen the kitchen’s ability to provide consistent food support throughout the year and ensure more donated food can be put to good use supporting local people.
For further information, please contact:
Elise Hawkins
m: +61 408 095 530
e: Elise Hawkins
Jessica Smith
m: +61 497 504 420
e: Jessica Smith
Notes for editors
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