Page 120 - #62 eng e-mag

I Ice Cream

While decorating a store, it would be wise to plan every-
thing well and have a energy sufficient system for equip-
ment not to waste any energy. As for water-cooling sys-
tem, recycling system will help to save water resource,
like cooling a tower or a tank. If air-cooling equipment is
used, we should regularly clean condenser to keep cooling
system working well. Reducing the waste of electricity
and cost of equipment is a good option to contribute to
the industry’s sustainable development.
Sustainable development is an important topic
worldwide, how is gelato industry working towards
sustainability? Viv Li: You can clearly see it in Whole Foods Market Inc
in USA, Eataly in Europe and many vertical e-commerce
Steven: So far, what I observed is that more and more food suppliers which are known for selective goods, that
gelato stores focus on multiple flavors in gelato, rather the pursuit of organic, green and healthy food is more
than single flavor like chocolate and vanilla. In the mean- and more globalized. In the development of new products
time, new ideas and innovative concepts are coming out. for VIVI DOLCE, we search natural ingredients, good
Like pop-up stores lasting for several months. Stores with management on farms, those are the crucial moments on
only gelato are limited by timing as the early stage. We have visited a lot of
seasons change, so their business is farms and planting bases of raw materials,
not stable. Nowadays, more and more we had a very strong feeling that although
stores combine gelato with coffee, gelato is a processed product, it plays an
creating a cafe, to optimize their busi- important role in the development of or-
ness. ganic agriculture and recycling in the whole
value chain. The so-called “You are what
Yu Li: I am always saying that gelato you choose” means what you choose today
is this food that is more fun to eat makes what you will be tomorrow. What
itself than simply to eat its raw ma- gelato chooses and consists of is nature and
terials. Between peanuts and peanut The demand health. More strictly, in its whole life cycle,
flavored gelato scoop, which one will from the selection of raw materials, pro-
you enjoy the most? The answer is for organic, cessing method, to packaging and eating
always gelato. In my opinion, Gelato experience, every step shows our aware-
is the entry-level molecular cuisine, green, ness of nature and people.
then as a cuisine, it is a part of all
cuisines in the world. It is always healthy food Alfred: In recent years, gelato has been
exciting and fun to make gelato, no becoming more and more popular and ac-
matter if it is sour or sweet. consumption cepted by customers, thanks to its healthy
ingredients, pure flavor and other advan-
Hongwu Guo: Gelato industry has a is a global tages. This prompts the big jump of gelato
lot to contribute to sustainable devel- development in the world. Leading public
opment. Gelato is handmade, made trend. to enjoy the original gelato with natural
of natural ingredients, freshly pre- ingredients is definitely a healthy trend.
pared frozen desserts. It does change Using fruits, vegetables and various agri-
with geographical location to show cultural products to make gelato will re-
regional character and taste. All these set the status of duce the needs of chemical additives. Not using any
gelato industry: small and scattered. Like in Italy, its ori- chemicals will reduce the impact on environment accord-
gin country, gelato stores are numerous, here and there. ingly, these are the key points that gelato industry insists
The source of gelato’s raw materials is wide, but equip- on for sustainable development.
ment for gelato is usually very expensive, precise and
powerful. Below are several steps that gelato industry
could make to develop more sustainably: In terms of raw
material selection, we can purchase agricultural products
that are cultivated in ecological way (it is safer and less
harmful for environment) and follow fair business prac-
tice regulations. In terms of equipment purchasing, it is
the best to choose high efficient refrigeration equipment,
that will not produce anything to damage the ozone layer.

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