A kiwi ice cream company is using reject gold kumara that would otherwise be destined for landfill to make gelato.
Island Gelato Co. says recent flooding has seen the price of kumara reach record highs, almost $13 per kilogram in some stores, but at the same time misshapen, outsized and over ripe Kumara are being dumped.
So it started working with food producers to rescue the root vegetables and turned it into ice cold gold.
Island Gelato Co. food patisserie engineer, Hannah Clark, speaks to Lisa Owen.
