Taking inspiration from the ice houses of yesteryears, an underground fridge has been developed that harnesses the earth’s consistent temperature to keep food cool, significantly reducing reliance on mains electricity.
High atop a hill in North London, an unusual sight greets the eye – a fridge partially buried in a flower bed. At first glance, it may appear to be a case of urban fly-tipping. However, upon closer inspection, it reveals itself to be a method of keeping provisions cool without the need for large amounts of electricity that traditional refrigerators consume.
As you approach it, the sheer size of the structure impresses, with the door being as tall as a man and half as wide. As you delve into it, a series of steps lead down into a small, round, earth-lined room filled with shelves. It’s a refreshingly cool space, perfect for the hot summer day. Stored on these shelves was a variety of food items, shielded from light and heat, and maintained at a constant, cool temperature. This environment is enabled by a solar-powered ventilation system that introduces cool air during the night, replacing the warmer air from the day.
This is a Ground Fridge, a genius contemporary adaptation of an old concept. Before the advent of artificial refrigeration, people kept their food and drinks cool by storing them in thick-walled larders or, even better, underground in earth cellars. The principle behind this was that temperatures several feet below the surface, insulated by soil and plants above, remained lower and more stable than those above ground.
Historic manors employed a similar concept in their ice houses. Large blocks of ice would melt slowly over the summer, ensuring guests would never have to endure lukewarm drinks. The modern version, designed by Dutch inventor Floris Schoonderbeek, has only been installed in a few locations in Europe. The first UK installation can be found in an innovative urban gardening project.
Known as OmVed Gardens, this urban oasis includes two acres of lush, terraced greenery off Highgate Hill. It is a sanctuary for wildlife and a source for an extensive variety of vegetables and herbs, both culinary and medicinal, grown according to permaculture principles. Built from the remnants of an old garden centre, OmVed features a collection of elegant, eco-friendly buildings housing an exhibition centre, kitchen, seed library, among other facilities. The social enterprise is the brainchild of Karen Leason, a social entrepreneur whose vision is to “re-establish the connection between the urban population, food and nature.”
The garden hosts workshops, performances, school visits, and serves as a venue for artists, horticulturists, and chefs. Among them is fermentation specialist Josefine Marchandise, who heads the “regenerative and creative” kitchen, making full use of the garden’s bounty.
Marchandise praises the Ground Fridge, noting that it maintains a temperature between 8 and 15 degrees, even during heatwaves, which is perfect. She also appreciates the additional storage space it provides for the garden’s produce and preserved items. The Ground Fridge is a crucial part of OmVed’s sustainability efforts, and it often sparks interesting conversations among visitors.
While the Ground Fridge may seem costly at an initial price of £12,000 plus VAT, its merits outweigh the expense. It has comparable storage capacity to twelve full-size family fridges and consumes nearly no mains electricity, resulting in minimal running costs. Moreover, with rising popularity, costs may decrease due to economies of scale. Visitors to OmVed often express their awe and wonder at the Ground Fridge, wishing for similar installations in their schools, communities, or campuses.
