@goinggreenmedia: THIS FRIDGE REQUIRES NO ELECTRICITY ❄️ Sometimes the simplest solutions are best. Share this if you agree! While not a solution for everyone, if you've got a garden it's well worth considering. It's called the @GroundFridge — a Dutch design that holds around 3,000 litres, the equivalent of 20 regular fridges, and can store the harvest from a 250m² garden plot. No power source needed — the fiberglass pod works in temperatures from -10°C to 35°C outside, staying a steady 10-12°C inside no matter the season. No permit required to install it either. Just old-school root cellar thinking, built for the modern garden.

Going Green Media

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Region: GB

Thursday 24 September 2026 10:02:00 GMT

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Comments

SakMajAs :

sooo…. the cellar. Are we really rediscovering stuff that used to be so normal

2026-09-24 10:28:04

28980

Bum poo :

Imagine community fridges full of produce open to all & filled by all :):):):)

2026-09-24 11:14:09

3260

usurname45fghj :

this is nothing new, its a cellar. people used it from forever..

2026-09-24 10:26:08

9523

Ganjiyaoi [COMMS OPEN] :

ancient technology btw

2026-09-24 17:09:13

3151

ScreamingRedLobster :

It’s a root cellar, we’ve been using these since humans discovered preservation methods like salt

2026-09-24 13:12:19

416

Vanille :

It’s not a fridge🙄 you cannot put yoghurt or meat

2026-09-25 09:15:56

0

Bubble & Squeak :

Do you have a smaller size to fit one in my garden that I can dig a whole with a shovel only? How much?

2026-09-25 09:23:07

0

shesjustordinary :

Love this sm bring back old sustainable traditions 💗

2026-09-25 09:28:56

0

Lady_I 💋 :

Skip the designer bags,get me this instead 🥺

2026-09-25 09:08:28

0

yuzuzuzuzuf :

does it works in tropical regions?

2026-09-25 09:11:55

0

Clover :

I was going to save it..then I remembered this is just what my basement already does..

2026-09-24 10:15:40

497

Pigeon lover :

So basically a cellar

2026-09-24 13:11:37

1111

David McRoni :

what if flood happens. is it waterproof...?

2026-09-24 10:42:40

1444

theribcageremover :

Imagine helping your mom cook at night and then she asks you “ can you grab the bell pepper along with some carrots? “ and you have this kind of fridge , its 6 feet away from the house and you have to go out at night.

2026-09-24 11:18:56

98

Мемний Денис🇺🇦 :

Круть, ви винайшли підвал

2026-09-24 11:29:47

67

Jace :

This is so retro futurism

2026-09-24 11:11:03

156

Ik Eströhn :

não acho que funcione aqui em teresina ;-;

2026-09-24 16:50:54

5

я хочу вареників з вишнями :

вони винайшли погріб

2026-09-24 11:31:22

5

Аліса🚭 :

погріб ребята

2026-09-24 10:44:14

308

1̶0̶0̶0̶0̶0̶0̶ :

how cool are we talking?

2026-09-24 11:29:42

570

Who_isdat? :

imagine you need food in the middle of the night

2026-09-24 11:12:42

236

🥂ynaz :

This was a normal thing in ancient persia and used to be called a "Yakhchal"

2026-09-24 10:49:26

36

67thSheepScientist :

feels like it should be lower in the ground, by 40+ degree heat it won't stay cool

2026-09-24 10:51:41

19

Khomotso🐑🌈💓 :

I need this for my future home

2026-09-24 10:13:37

47

Kaća🌸 :

florals for spring? groundbreaking

2026-09-24 10:55:20

46

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Pumpkin S’mores Banana Bread Recipe 3 ripe bananas, mashed ½ cup pumpkin purée (120g) ½ cup browned butter (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg (50g) ¼ cup Greek yogurt (60g) 1 tbsp vanilla paste (15g) 2 cups + 2 tbsp flour (270g) ¼ cup crushed graham crackers (30g) 1¼ tsp baking powder (5g) 1¼ tsp baking soda (6g) ½tsp salt (3g) 2½ tsp cinnamon (7g) ½ tsp nutmeg (1g) 1/2tsp mixed spice (1g) Mini chocolate chips, to taste Method Preheat the oven to 175°C (350°F). Line a loaf tin with baking paper and set aside. Mash the bananas in a large mixing bowl until mostly smooth. Add the pumpkin purée, browned butter, brown sugar, granulated sugar, egg, Greek yogurt, and vanilla paste. Mix until well combined. Add the flour, crushed graham crackers, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice directly into the bowl. Mix gently until just combined, being careful not to overmix. Fold in the mini chocolate chips. Pour the batter into the prepared loaf tin and smooth the top. Bake for 50–65 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. Remove the loaf from the oven and immediately cover the top with marshmallows. Return to the oven and bake for 2–5 minutes, or until the marshmallows are puffed and golden. Keep a close eye on them so they don't burn. Remove from the oven and immediately top with broken biscuits/graham crackers and pieces of chocolate, allowing the heat from the marshmallows and loaf to soften the chocolate slightly. Allow the loaf to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool before slicing.

Pumpkin S’mores Banana Bread Recipe 3 ripe bananas, mashed ½ cup pumpkin purée (120g) ½ cup browned butter (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg (50g) ¼ cup Greek yogurt (60g) 1 tbsp vanilla paste (15g) 2 cups + 2 tbsp flour (270g) ¼ cup crushed graham crackers (30g) 1¼ tsp baking powder (5g) 1¼ tsp baking soda (6g) ½tsp salt (3g) 2½ tsp cinnamon (7g) ½ tsp nutmeg (1g) 1/2tsp mixed spice (1g) Mini chocolate chips, to taste Method Preheat the oven to 175°C (350°F). Line a loaf tin with baking paper and set aside. Mash the bananas in a large mixing bowl until mostly smooth. Add the pumpkin purée, browned butter, brown sugar, granulated sugar, egg, Greek yogurt, and vanilla paste. Mix until well combined. Add the flour, crushed graham crackers, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice directly into the bowl. Mix gently until just combined, being careful not to overmix. Fold in the mini chocolate chips. Pour the batter into the prepared loaf tin and smooth the top. Bake for 50–65 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. Remove the loaf from the oven and immediately cover the top with marshmallows. Return to the oven and bake for 2–5 minutes, or until the marshmallows are puffed and golden. Keep a close eye on them so they don't burn. Remove from the oven and immediately top with broken biscuits/graham crackers and pieces of chocolate, allowing the heat from the marshmallows and loaf to soften the chocolate slightly. Allow the loaf to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool before slicing.

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