Toffio Gelateria: From Eco-Innovation to Sustainable Entrepreneurship

Toffio Gelateria, based in Suceava County, Romania, is a social enterprise producing natural artisanal gelato while promoting circular economy principles, local sourcing and sustainable regional development.

The initiative originated at Ștefan cel Mare University of Suceava, where Ionela Tofan, under the coordination of Assoc. Prof. Dr. Eng. Adriana Dabija, developed TopIce Icecream using natural ingredients such as cream, Jerusalem artichoke, sea buckthorn and apricot kernel milk, without added sugar or food additives. The product gained international recognition by winning the Silver ECOTROPHELIA Europe Trophy at SIAL Paris in 2014.

Through Climate Engine, Toffio benefited from a wider framework supporting eco-entrepreneurship, university-industry knowledge transfer and sustainable business development. The project also strengthened the visibility of Toffio as an example of how research-based innovation can be transformed into a viable green enterprise.

Today, Toffio integrates circular and low-carbon practices by upcycling apricot kernels from the food industry, using biodegradable packaging and sourcing ingredients from local producers within approximately 30–50 km.

The company also contributes to local development by supporting farmers, creating jobs and reinvesting in community-oriented objectives.

Toffio demonstrates how research, entrepreneurship and sustainability can come together to create meaningful regional impact.