Making It Work: Gelato start-up puts taste into zero waste
Chef Giselle Makinde uses surplus and ‘imperfect’ fresh produce to make her sustainable artisan food products
Giselle Makinde has found a fresh use for surplus food destined for landfill with Cream of the Crop, her zero-waste gelato start-up.
In business for just six months, the Brazilian chef is already moving production to a new facility in Dublin city in response to rising demand for her artisan range of fruit sorbets and Italian gelatos, both dairy and vegan.
The 1,600-square-metre unit on Cork Street will allow the 42-year-old to produce more frozen...
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