Looking for something useful to do, join or learn from? Choose a category to see real activities already happening through schools, communities, groups and meets.
← ALL CATEGORIES68 activities currently recorded on GlobeGlue.
More than 170 Grade 10 students created and ran small businesses, raising $8,500 for the Stittsville Food Bank to support local families.
Students and families contributed more than 4,000 essential items for 25 social-service agencies. Middle School students also visited partner organisations, delivered items and spent time with community members.
Students baked food for a community shelter café, prepared and delivered meals to people experiencing hardship, and raised funds for a local homelessness charity.
Health-sciences students made weekly home visits over two years, providing food supplies, basic medical care and personal support to residents facing difficult circumstances.
Students and families collected food for a local Community Fridge. Students also volunteered to sort, label, move and organise produce; one class of 25 students donated 87 items.
Student volunteers redistributed 5,944 surplus food items during the 2024–25 academic year and directed excess food to food banks and homelessness charities in the Bloomsbury area.
Grade 7 and 8 students volunteer at the Sacred Heart Food Bank, unloading deliveries, sorting produce and stocking shelves so the food bank is ready to serve local families.
Year 12 students raised funds, bought ingredients and prepared dinner and dessert for around 60 Ronald McDonald House residents as a real health-promotion project.
Students collected food for the North Finchley Food Bank Aid hub, which supports 33 food banks across North London and Hertfordshire; the collection was reported as its largest from a secondary school that year.
Students and staff collected cans and other food across school houses for the Hoon Hay Foodbank, providing a large boost to supplies for local families experiencing difficulties.
Grade 10 students worked with Tkiyet Um Ali to pack food parcels designated for people in Gaza.
Students saved small weekly amounts, pooled 200,000 Ugandan shillings and created a school canteen so pupils could buy food and water without leaving the school grounds.
FNU worked with Year 9 and 10 students at Niusawa Methodist Secondary School to establish food-growing plots; the first harvest was incorporated into student meals.
Technology students designed and built five public Little Free Libraries with food-pantry shelves, while art students painted them; community partners keep them stocked with books and food.
Around 60 students helped develop and maintain a native pollinator and food garden; produce included a large lettuce harvest shared with the Stop Food Bank.
Children plan crops, grow and harvest food and turn it into products for the school community and parents, linking practical food production with resource conservation.
Students and the school community collected food to create Christmas boxes for families in nearby Barrio El Ceibo, building on the school's continuing service-learning partnership with the neighbourhood.
Students earn bags of rice through tasks at home and donate them to charity; older students help launch, count and catalogue donations as part of the school's student-driven service programme.
Students partnered with SOS Thailand, worked in rescue kitchens using surplus food, and prepared and delivered more than 150 meal boxes for people experiencing food insecurity.
A solar-powered piped-water scheme serves the school and surrounding households; pupils and residents grow food in separate nutrition gardens, supporting school meals and access to safe water. The work was delivered with government and development partners.
Students harvested vegetables and herbs at the school horticulture centre. Produce was donated to Watertown Food Pantry and vegetables were also sold through a student-run market.
Residents turned neglected public spaces into places growing free food for everyone, connecting neighbours, schools and local businesses. The idea that began in Todmorden became an international community movement.
Volunteers collect surplus food, cook free meals and welcome guests around shared tables. The project reduces food waste and hunger while creating opportunities for conversation, friendship and community connection.
Grassroots community fridges provide open, anonymous access to food while reducing waste. The network helps local organisers with startup guidance, education, mentoring, food-rescue partnerships and volunteer coordination.
People of different ages and abilities grow food together, reducing isolation and strengthening community links. In 2025 volunteers contributed 1,098 hours, supported 453 people and made 40 produce deliveries to a foodbank.
The project redistributed more than £281,000 of food and goods in 2025 while creating opportunities for neighbours to connect and volunteer. Its 2026 survey found 72% of participants felt less isolated.
Volunteers grow and distribute fresh food while running practical workshops and school activities. In 2025/26 the project recorded more than 2,560 volunteer hours, 900kg of food distributed and over 1,200 workshop participants.
Residents contributed labour, local materials and knowledge to build a spring well serving more than 250 people; reported benefits include improved hygiene, reduced waterborne illness and better school attendance.
Community members worked together to improve a spring that now provides safer, easier water access for more than 50 households.
Local women saved 415,000 CFA and established a food-processing, value-addition and storage facility to reduce post-harvest losses and strengthen food security.
Two solar-powered boreholes were completed and handed to local communities, giving at least 23,000 people access to safer drinking water with community-led water governance.
Local farmers, schools and Indigenous organisations are building seed-bank networks and strengthening agroecology, crop diversity and seed sovereignty.
Communities are introducing climate-resilient dairy sheds, stall feeding, biogas and organic farming practices to reduce forest pressure and strengthen local livelihoods.
Residents supplied labour, sand, stones and small financial contributions to rebuild and reinforce a shared water source, restoring free local access to clean water.
Broken community water pumps were repaired and water management committees trained so local people could maintain the water points themselves.
Around 100 villagers dug a trench and installed the first 350 metres of underground pipe, connecting the school to a clean water source; a local committee manages maintenance.
Residents manage and maintain the village water system through a local Water and Sanitation Committee after household tap connections replaced dependence on unreliable handpumps.
Volunteers harvest fruit and vegetables that cannot be sold and redistribute the recovered food through social organisations supporting people in vulnerable situations.
Residents helped create and care for a public orchard where fruit can be grown and shared, turning public space into a community food resource.
Residents and local partners created a public orchard with fruit trees, shrubs and aromatic plants as a shared neighbourhood green resource.
A public community orchard was established with hundreds of fruit trees, creating a shared green space and future source of locally grown fruit.
Volunteers recover usable food and prepare it for distribution through organisations supporting people facing food insecurity.
Volunteers collect surplus food and redirect it to people and families who can use it rather than allowing edible food to go to waste.
Community volunteers help recover donated food, sort it and channel it to organisations and families experiencing food insecurity.
More than 20 volunteers help run a daily community canteen providing free nutritious lunches to elderly residents, sanitation workers, people with disabilities and others in need.
Volunteers recover or prepare food and share free meals in public with people who need them, combining practical food support with community contact.
Volunteers pack and distribute food bags for people in need through Tallinn Food Bank, supporting families and individuals experiencing hardship.
Volunteers set up food displays, replenish supplies and distribute rescued fresh and staple food directly to children, elderly people and families in the community.
Community volunteers collect, sort and redistribute donated and surplus food through Italy's food-bank network to charitable organisations supporting people in need.
Volunteers collect surplus food, cook and serve free meals and pack food assistance for vulnerable people while preventing usable food from becoming waste.
Community volunteers collect surplus food, prepare provisions and distribute food to homeless people, low-income families and other vulnerable communities across Malaysia.
Volunteers sort recovered food and assemble pantry kits for distribution to vulnerable people, reducing food waste while addressing food insecurity.
Volunteers collect, sort and redistribute rescued food to community organisations and foodbanks; the Community Hub also provides free rescued food directly to local people.
Volunteers and food-bank teams rescue surplus food and redistribute it through local organisations to people experiencing poverty and food insecurity.
Community volunteers and partners recover and distribute food to vulnerable people through a network of organisations, reducing waste while addressing hunger.
Volunteers distributed more than 970 ration packs containing food and household necessities to 156 low-income families, elderly people living alone and residents facing financial hardship.
Food-bank volunteers recover and redistribute usable food through charitable partners to people and families who need practical food assistance.
Thousands of volunteers rescue surplus food and distribute it through local collection points to people living on limited incomes across Switzerland.
Community volunteers and partner organisations recover surplus food and direct essential goods to people in need through Turkey's food-banking network.
Volunteers help rescue, sort and repack surplus food so it can be delivered free of charge to community food programmes serving New Yorkers experiencing food insecurity.
Volunteers rescue surplus food and redistribute it to low-income communities, schools and community organisations. In Q1 2026 the programme reported more than 64,000 kg rescued and over 271,000 meals provided.
Volunteer teams coordinate with restaurants, bakeries and cafés to collect surplus food and distribute it to people who need it.
Volunteers receive and collect surplus food, prepare distribution sessions and provide food to residents, reducing food waste while making good-quality food available to people who can use it.
Community members recorded Somali recipes and the memories and stories connected with them, preserving culinary knowledge that had largely been passed on orally. The project produced a Somali heritage cookbook, held public food trials at Granby Street Market and launched the book with traditional dance and singing.
Community-owned seed-sharing system where residents receive heritage vegetable seeds, grow food and return saved seed at the end of the season.
Community fridge stocked with free cooked food and water so local people who need a meal can take one without having to ask.
Volunteer food-rescue community that collects surplus food and redistributes it to residents who can use it, reducing food waste while providing practical food support.
Volunteer-supported food rescue network that collects good surplus food and uses rescued ingredients in community kitchens to provide meals to underserved communities.