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The Chef Turning Food Waste Into Gelato

We go behind the scenes with a small artisan gelato business located in Dublin, Ireland. Meet dedicated owner, Giselle Makinde, who's greatest mission is changing our food system to fight food waste. The gelato she makes must have at least one surplus ingredient - a perfectly edible food that was otherwise destined for the waste bin. Witness her passion as Giselle talks to us about the gelato making process, the ingredients used and their importance, and her biggest challenge with our food waste system. If you're a gelato enthusiast or simply fascinated by the art of artisan gelato making, this interview is a must-watch. Enjoy! Timestamps 0:00 - Meet The Owner 0:18 - Surplus Ingredients Used 0:46 - Flavour Ideas For The Gelato 1:33 - The Gelato Making Process 2:33 - The Blast Freezer 2:45 - Inside The Freezer 3:28 - Why Gelato? 4:02 - The Biggest Challenge - Our Food System 4:33 - Tasting The Gelato 🔔 Subscribe for more videos like this:    / @soblasta   For More About The Business:   / creamofthecropfood   https://creamofthecropgelato.com/ MORE BEHIND THE SCENES VIDEOS: This SUSTAINABLE Business will Change Everything You Know About CHOCOLATE!    • These Sisters Will Change The Way You...   Delicious Vegan Delights: Exploring a Cinnamon Bun Haven with the Owner    • Inside A Cinnamon Bun Micro-Bakery   Unveiling the Fascinating World of SOURDOUGH: A SOLO Baker's Story    • The SOLO Sourdough Baker Working Midn...   ------------------------------------------------------ #gelato #BehindTheScenes #SoBlasta #foodwaste #gelatobusiness #smallirishbusiness #foodbusiness #gelatoartigianale BLASTA means “tasty” in Irish. We share stories about food - from the passionate people who grow it to the people who cook and bake with it, in Ireland and beyond. You can also find BLASTA on: Instagram:   / soblasta   TikTok:   / soblasta   Facebook:   / soblasta