In the heart of London, where food innovation meets cultural heritage, you'll find Chill Gelato - a plant-based gelato brand that’s redefining what sustainable dessert can look and taste like. Founded by Fabio Pomaro, a passionate gelato-maker with deep Italian roots, Chill is a bold commitment to sustainable food practices, plastic-free packaging, and making indulgence inclusive for all.

In this edition of Sustainability Legends, our series spotlighting trailblazing independent food businesses, we sat down with Fabio to hear how his journey, values, and small decisions are making a big impact. From switching to oat milk to embracing home-compostable packaging, Fabio is proving that sustainability in foodservice isn’t just possible, it’s powerful.

‍

Tell us a little bit about yourself? 

I'm Fabio, founder and owner of Chill Gelato. Chill's been going now three years. It started because there wasn't much alternative to dairy out there and we just wanted to make a product that could be had by all. 

‍

What made you bring gelato to life the way you have?

Coming from an Italian family, we wanted to do the world of gelato justice and not just make it a gimmicky name. It's got to be smooth, it's got to have the right density, it's got to be made the right way using the best ingredients from Italy. 

‍

Why is sustainability important to you and your business?

Right from the start, I felt sustainability was a core part of the business. We picked oat milk because it was one of the more sustainable alternative milks in the industry. And oats are grown in the UK. 

Sustainability is so important because we all need to do our little bit. I'm a really small company, yet as soon as I found out about Home Compostable Spoons, it was an easy decision for me. 

Before, I was getting these spoons that were called compostable, but, I later found out they only become compostable going through another process, which to me is crazy. 

‍

How do you think small businesses can lead change in making foodservice more sustainable?

We can lead change by showing it can be done. It's worth the small investment because I can't tell you how many conversations I have when people pick up the spoon, they hold it, they look at it, they feel it, they're like, is this edible? What's it made out of? So even there, you're building a relationship right from the off. And if I can do it, the bigger companies have to do it. 

‍

What does it mean to you to be called a 'Sustainability Legend'?

What it means to be called a sustainability legend is everything. It means that I'm doing the right things with the right people and that it feels good to me. 

‍

Why Small Steps Matter in Sustainable Foodservice

Fabio’s story is proof that small food businesses can lead big change. With a clear vision and commitment to doing better, Chill Gelato has carved out a space. Whether it’s through choosing UK-grown ingredients, rethinking waste, or sparking conversations over a compostable spoon, Fabio reminds us that every conscious choice counts.

At Notpla, we’re proud to partner with pioneers like Fabio - business owners who aren’t waiting for the future to be more sustainable. They’re creating it.

Want to join the movement? Join Notpla’s Sustainability Legends - a programme championing independent food traders who are leading the way in sustainable foodservice.

‍

Watch the full interview here >

‍