Massimo Bottura on Using Gelato to Fight Food Waste
Chef Massimo Bottura says gelato brings out a childlike playfulness we should never lose, and he puts it to work in the fight against food waste.
Gelato in the Food for Soul kitchens
Bottura notes that Carpigiani machines have proved very useful in Food for Soul kitchens around the world, including those in Milan, Rio de Janeiro, London and Paris. They let him get creative and make the most of an ingredient’s full lifecycle. He uses dairy products close to their expiry date, such as ricotta, robiola and yoghurt, along with fruit and vegetables, and turns them into tasty sorbets and gelatos, both sweet and savoury.
About Food for Soul
Food for Soul is a non-profit organisation founded in 2016 by Massimo Bottura and Lara Gilmore of Osteria Francescana. Its aim is to empower communities to fight food waste through social inclusion. It encourages public, private and non-profit organisations to create and sustain community kitchens around the world, and invites chefs, artists, designers and food suppliers to take a different approach to community projects.
What this means for chefs in Australia
Using surplus fruit, vegetables and dairy in gelato is a smart way to cut waste in any kitchen. Majors Group can show you how Carpigiani batch freezers and pasteurisers fit into a restaurant or café, with help from our foodservice team.
Carpigiani in Australia — Majors Group
Majors Group is the official Carpigiani distributor in Australia: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and a national service team.
Source: Carpigiani news. Rewritten for Australia by Majors Group.