Executive Summary Gelato Festival - Gelato Festival 2017

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Apr 21, 2017 - ... on a national and regional level, promoting your business and brand. .... photographs of themselves,
Executive Summary Gelato Festival This project is made possible thanks to Gelato artisans like you, who with commitment and determination bring the tradition and excitement of artisanal gelato to new regions.

Basic information: • To share the culture of true artisanal gelato with London and the UK. • No entry fee required! Città Firenze Roma

Luogo Piazzale Michelangelo Terrazza del Pincio

Dal 21/4/2017 29/042017

Al 25/4/2017 01/05/2017

Torino Milano London Hamburg Warsaw

Piazza Solferino Piazza Castello Old Spitalfields Market Spielbudenplatz TBD

25/05/2017 01/06/2017 16/06/2017 22/06/2017 28/06/2017

28/05/2017 04/06/2017 18/06/2017 25/06/2017 02/07/2017

What does Gelato Festival offer? • Media attention on a national and regional level, promoting your business and brand. • Production space equipped with Carpigiani technology. • The most innovative IFI gelato display cases. • The ability to use a special selection of bases to produce your flavour, as well as a unique selection of flavouring ingredients supplied by PreGel. • Fresh milk, fresh cream and sugar.

If selected to be one of the 16 participants, we will ask you to dedicate your time and skill to produce the flavour your flavour and then to serve and amaze thousands of visitors with it. All 16 selected flavours will be assessed by a technical jury and a popular jury.

The winner of the Master category and the winner of the Junior category will go on to participate in the European Final in Florence with the opportunity to become the 2017 Gelato Festival European Champion! All applications will be assessed by a selection committee.

To sign up: 1. Read the details contained in the attached documents. 2. Fill out the application form and signed copy of the Rules & Regulations. 3. Submit the completed application form using one of the following options: a) By email to [email protected] b) Using www.wetransfer.com with [email protected] as the recipient c) Via the website at http://www.gelatofestival.it/en/content/join-our-competition-0

For information and questions, please write to [email protected]

We look forward to hearing from you!

Best regards, Gelato Festival Committee



Z'/^dZd/KE&KZD GELATO FESTIVAL 2017 NAME NAME:









LAST NAME:



GELATO SHOP NAME: GELATO SHOP ADDRESS: CITY:











COUNTRY:

PROV/STATE:

EMAIL: TELEPHONE:











GELATO SHOP WEBSITE:

CELL:





GELATO SHOP FACEBOOK: GELATO SHOP INSTAGRAM:



GELATO SHOP TWITTER:



FLAVOUR NAME: FLAVOUR DESCRIPTION:



. . . . TECHNICAL DESCRIPTION: ASPETTO

(colour, structure, decoration)

CALORIES: ALLERGENS: STORAGE TEMPERATURE IN THE DISPLAY CASE:



°C

Pag. 1/2









IE'Z/Ed^͗ 1. 2. 3. 4. 5. 6. 7. 8. 9.



Sd'^ HAVE YOU PARTECIPATED IN PAST A GELATO FESTIVAL?

YES

NO

WHERE / WHEN: HAVE YOU PARTECIPATED IN ANOTHER GELATO COMPETITION?

YES

NO

WHERE / WHEN: I AM INTERESTED IN PARTICIPATING IN THE FOLLOWING STAGES OF THE GELATO FESTIVAL: FLORENCE ROME (IT) TURIN (IT) MILAN (IT) LONDAN (UK) MUNICH (DE)  WARSAW (PL)







21/04/17-25/04/17 29/04/17-01/05/17 25/05/17-28/05/17 01/06/17-04/06/17 16/06/17-18/06/17 2/06/17-25/06/17 29/06/17-02/07/17



Pag. 2/2





"GELATO FESTIVAL 2017" RULES OF ADMISSION WHEREAS - G.S. srl, with registered office in Viale Milton 49, Florence, share capital €133,000, registration at REA no. FI-553183 Tax code and VAT code no. 05523560489, is the Organiser of "Gelato Festival" (hereinafter Organiser); - The Organiser is the creator of the "Gelato Festival" programme and the exclusive owner of the serial marks including the distinctive and characterising "Gelato Festival" elements and all rights related to their use and commercial exploitation; - "Gelato Festival" has established itself on the international scene as an event that brings together the leading companies in the field of gelato and the best gelato artisans from all over the world, with the aim of promoting the excellence of quality gelato; - The objective of "Gelato Festival" is to promote and make aware the general public and the media regarding the world of gelato, through the dissemination and promotion of the art of quality gelato; - The objective of "Gelato Festival" is also to bring young people and students to the art of gelato, helping to rediscover the role and importance of artisanship, and this through the participation of some students at Events, through special apprenticeship and training agreements that are stipulated with educational institutions; - These rules, together with its annexes which are an integral part, establish the criteria and general conditions of admission and participation in Events to be held during the 2017 edition of "Gelato Festival". NOW, THEREFORE

1. ENTRY REQUIREMENTS Given the high visibility and the publicity that the Event offers participating Gelato artisans, admission to "Gelato Festival" of candidates is determined by the Organiser, at its sole discretion, based on the following criteria and requirements: - Quality and originality of the gelato flavour proposed by the applicant; - Personality and charisma of the candidate; - Expressive and communicative skills in relating with the public and the press; - Ability to work in a team. Eligible for selection are all Italian and foreign Gelato artisans duly registered with their respective Chambers of Commerce, trade associations or equivalent bodies of the trade. The Organiser

reserves the right to require a copy of the documentation certifying candidates' registration with such organisations and associations.

2. METHOD OF REGISTRATION Each Gelato artisan candidate, meeting the requirements referred to in article 1, can apply for admission to an Event of "Gelato Festival", proposing a single gelato flavour of his/her choice that distinguishes his/her production. Access to the "European Final" of "Gelato Festival" will be limited to the winners of the Junior and Master categories of the Event and the winners of other events related to "Gelato Festival" that the Organiser reserves the right to indicate at its sole discretion during the discharge of "Gelato Festival". Gelato artisans participate in "Gelato Festival" at no charge. The application to participate in "Gelato Festival", under penalty of being declared null and void, must be submitted using the form (Annex A) to [email protected] accompanied by a copy of the documentation (Annexes B, C and D) all duly completed and signed and by the current and valid HACCP attestation or other necessary documents, also for assistants and collaborators that will be present, no later than 45 days prior to the event.

3. SELECTIONS AND PARTICIPATION The examination of applications for participation in "Gelato Festival" is performed by the Organiser at its sole discretion, including the number of applicants admitted. Automatically excluded are applications submitted by entities that have been declared bankrupt, undergoing bankruptcy proceedings or liquidation, with convictions or criminal proceedings relating to fraud or food adulteration, or in any case containing data and information that are not true. Where deemed necessary, the Organiser can ask candidates to produce additional documentation beyond that which accompanied the application, as well as personal information from applicants and details of a technical and qualitative nature regarding the flavour of gelato proposed. The Organiser will provide written confirmation to Gelato artisan candidates who pass the selection, sent to the email address indicated on the application form, together with the indication of the Event to be attended and information regarding the site and duration. Gelato artisans are required to reach the venue of the Event on the day before the official opening to the public no later than 4:00 pm to attend the organisational technical meeting arranged by the Technical Director and/or Operations Director of the Event. Attendance at the meeting is mandatory. For all activities the Gelato artisans will report directly to the Technical Director and/or Operations Director. Within the time and in the manner that will be indicated to them, the selected Gelato artisans must send to the Organiser texts and photographs of their own gelato shops, a description and photographs of themselves, website information, Facebook, Instagram and Twitter pages to allow

the Organiser to timely promote the Gelato artisans on promotional materials dedicated to "Gelato Festival".

4. PARTICIPATION 4.1 The Gelato artisan will prepare exclusively the gelato flavour indicated on the application form and it is prohibited to change or modify the gelato flavour thus indicated for any reason. 4.2 Gelato artisans admitted to participate in the "European Final" are obliged to propose and produce only the gelato flavour with which they won the Event that gave them access to the "European Final". 4.3 The Organiser will make freely available to the Gelato artisan, in sufficient quantity for the production of gelato required by the Event, the raw materials listed in point 7. Any other raw materials or ingredients other than those listed will be specifically procured at the expense of the Gelato artisan. The Gelato artisans commit to producing a quantity of gelato sufficient to cover the needs of serving the public for the entire duration of the Event (see point 11.b). 4.4 The Gelato artisans perform their work for free and pay for their own costs and travel expenses, food and lodging for themselves and any assistants and collaborators. 4.5 The gelato produced by the Gelato artisans is sold to the public by the Organiser, who keeps all the proceeds to partially cover the costs of "Gelato Festival" Events, and Gelato artisans or their assistants and collaborators can make no claim to said proceeds for any title or reason.

5. SHARED GELATO PRODUCTION AREA The Organiser offers to Gelato artisans a shared production area suitably equipped for the production of gelato. Said production area housed in a moveable vehicle will be equipped with, among other things: latest generation Carpigiani batch freezers and pasteurisers, immersion blenders, refrigerators and freezers, workspace with sink for cleaning including accessories, scales and various utensils (for example buckets, trays, spatulas, whisks, etc.), paper towels for cleaning, detergent, drying cloth, waste bins. Use of the shared production area will be exclusively managed by the Technical Director with whom gelato makers must coordinate to arrange schedules, production shifts and anything else deemed necessary to optimise production in the most correct and satisfactory manner for the needs of the Organiser. For the full duration of the Event, Gelato artisans shall exclusively and necessarily wear the uniform and hat supplied by the Organiser. The production area must be thoroughly cleaned by the user at the end of each production cycle and returned in perfect order to the Technical and/or Operations Director who will confirm the conditions, if necessary imposing a cleaning fee on the Gelato artisan.

6. EVENT POSITIONS

6.1 The serving of gelato to the public takes place within a moveable vehicle specially prepared and equipped with full display cases. The use of this shared space will be managed exclusively by the head of service and supervised by the Technical Director with whom gelato artisans and their serving staff will coordinate to optimise the serving of gelato in the most correct and satisfactory manner to the needs of the Organiser. The activities of serving gelato to the public is carried out exclusively by qualified personnel directly engaged by and under the responsibility of each Gelato artisan without the Organiser having any power of direction or interference in such activities. Personnel serving gelato must exclusively and necessarily wear the uniform and cap bearing the corporate image of "Gelato Festival" and its sponsors and partners, provided by the Organiser. 6.2 The Organiser, at its sole discretion based on organisational, functional and technical and planning requirements necessary to ensure and optimise the overall organisation of the event, assigns each Gelato artisan an exhibition booth. The Organiser reserves the right to modify at any time the location and/or size of the position assigned to the Gelato artisan. It is prohibited for Gelato artisan(s) at any time to exchange the assigned positions and to change or alter the image of the exhibition space, as well as post or display in any way and under any form, advertising or materials relating to their businesses or of a personal nature. However, with the permission of the Organiser, the display of business cards or small brochures related to the gelato shop of the Gelato artisan is acceptable. 6.3 The Gelato artisan will serve the gelato only in the manner and amount established by the Organiser and upon presentation by the public of the appropriate document (paper ticket, bracelet, or other) that entitles the bearer to consumption. It is forbidden for the Gelato artisan to serve the gelato in the absence of said document. 6.4 The Organiser reserves the right to assign to the Gelato artisan a student involved in the orientation and training programme established by the Organiser in partnership with participating Catering Institutes. The Gelato artisan will cooperate with this project, accompanying the students participating in the Event in the serving of gelato in order to provide them with a learning experience.

7. MATERIALS PROVIDED DURING THE EVENT The Organiser will provide Gelato artisans with the following material free of charge: - Display case complete with trays and corresponding spatulas; - Freezers for storing gelato; - Paper towels for cleaning; - Cups or mini cones and spoons for tastings; - Napkins; - Cleaning cloth; - Waste bins; In addition, the Organiser, through its sponsors, will provide free of charge to Gelato artisans who request them, the following ingredients and raw materials:

- Fresh or UHT milk; - Fresh or UHT cream; - Sugars; - The list of products provided by the Technical Sponsors; With regard to the bases, neutral stabilisers, flavouring pastes, the products that will be provided upon request free of charge are as follows, based on available supplies at the time of the receipt of the request: Product list ..................... (Annex E) Full compliance with current food safety standards of all ingredients and raw materials provided by the Organiser directly or through Event sponsor(s) is the sole responsibility and liability of the sponsor(s) who provide them. To produce the gelato, the Gelato artisan is free to choose whether to use the products supplied by the official sponsors of the Event, the names of which will be supplied to the gelato artisans at the time of their selection as participants of the "Gelato Festival", and in this case by communicating this no later than 20 calendar days from the start of the Event exclusively to the email address [email protected], or whether to use products of other companies of their own choice. If the Gelato artisan should use his/her own suppliers, they must not be visible to the public and their trademarks or distinctive markings should not be advertised or displayed as part of the Event, or be referred to the public or mentioned in any interviews with the press or recognisable in any television footage or photographs. Specific products to be procured expressly by Gelato artisans at their own expense not listed above include, but are not limited to, pasteurised and/or sugared egg yolks, fresh fruit, fresh products and raw materials in general, low-fat milk powder. The excellent quality and full compliance with current food safety standards of all ingredients and raw materials different from those provided by the Organiser, even if through official Event sponsor(s), eventually used in flavours are the sole responsibility and liability of the Gelato artisans themselves.

8. PROMOTION, VISIBILITY, IMAGE RIGHTS AND ECONOMIC USE All Gelato artisans participating in the "Gelato Festival" will have the opportunity to increase their visibility and awareness of the public through: - Adding the gelato shop, with photo and description, to the Event communication materials such as official web site, press pack, dedicated area in the Event, press articles. - Opportunities to meet with the press and journalists before, during and after each Event for interviews and special television and radio broadcasts. The information provided by Gelato artisans regarding biographies, photographs, list of the ingredients and allergens are collected by the Organiser who will be free to publish and economically exploit them before, during and after the Event.

In light of the benefits in terms of publicity and notoriety stemming from their participation in the "Gelato Festival", the Gelato artisans irrevocably, freely and exclusively cede to G.S. srl the right to record or have recorded in any manner whatsoever their performance during the Events including image, voice, name, statements as well as any written and/or artistic contributions, amateur or not, and all the associated economic rights (under art. 12, 13, 14, 15, 16, 17, 18, 18-bis of Italian Law no. 633/1941, as amended and supplemented). G.S. srl may, therefore, without any obligation, economically use said rights in any place, in any form and manner, in whole or in part, without restriction of language and space, with the right to freely dispose of them to third parties and without the need for further permission by the grantor, being the same hereby expressly confirmed. By way of example, in the following media: television, radio, newspapers, magazines, cinema, internet, fixed and mobile telephony etc. Let it be expressly clear that G.S. srl is under no obligation to effectively use the foregoing, and their total or partial lack of use will not give rise to any right or claim of the Gelato artisan. By participating in the Event, the Gelato artisans will gain notoriety and fame. Consequently, the Organiser reserves the right to request free of charge: -

-

The participation and performance of work, up to a maximum of 10 (ten) times, for events and advertising campaigns of its own and/or for its sponsors and partners, as decided at the sole discretion of the Organiser itself. By way of example, including but not limited to: cooking shows, TV shows, courses, meetings, participation in trade fairs, workshops, press campaigns. This commitment is valid for a period of 12 (twelve) months from the date of the Gelato artisan's participation in the Event. The Organiser will be responsible for any expenses for transportation, accommodation and meals related to the participation of the Gelato artisan in such events and/or initiatives; For those Gelato artisans who win "Gelato Festival" Events, the terms outlined in the preceding paragraph shall be valid for a period of 36 (thirty six) months from the date of the Gelato artisan's victory in the Event. The Organiser will be responsible for any expenses for transportation, accommodation and meals related to the participation of the Gelato artisan in such events and/or initiatives;

Where, following the participation and/or the victory of the Gelato artisan participant in the Event, there are companies, organisations or governments interested in hiring him for promotional activities, events, advertising campaigns, and any other kind of activity related to his professional activity in the gelato and pastry sector, the Organiser reserves the exclusive right to assess, manage and define any commercial agreements with these entities. This commitment is valid for a period of 12 (twelve) months from the date of the Gelato artisan's participation in the Event.

9. JURY, COMPETITIONS AND PRIZES 9.1. Competition

The competition is divided into two categories, Junior and Master. For each stage there will be a winner for each category. The ranking is the combined result of the vote expressed by the technical jury (50%) and that expressed by the popular jury (50%). The winners of each stage will acquire the right to participate in the "European Final", which will elect a single champion. The ranking is the combined result of the vote expressed by the technical jury (50%) and that expressed by the popular jury (50%). 9.2. Technical jury For each Event of "Gelato Festival" there is a technical jury, selected by the Organiser from among professionals and experts in the food industry. The jury will meet in each location of the Event and all members will taste and assess the gelato flavours offered by the Gelato artisans, who will also be asked to present and describe the competing flavour. The jury will provide its verdict at its sole discretion based on the majority of its members and will draw up the rankings for the two categories, Junior and Master. 9.3. Popular Jury At each Event the public can express its preference for one of the competing flavours. Based on the votes a ranking will be drawn up for the two categories, Junior and Master. 9.4 Awards The "First Place" winner of the two categories of each Event will be given the "First Place" medal in addition to acquiring the right to participate in the "European Final" to be held at the conclusion of all the "Gelato Festival" Events, where the overall winner will earn the title of "European Champion Gelato Artisan". The winner of the "European Final" will be issued a certificate and the prize of "European Champion Gelato Artisan". Second and third place winners will also be awarded a certificate and prize. The winner of the "European Finale" cannot participate as a competitor in the "Gelato Festival" Events of the following year.

10. COSTS PAID BY THE ORGANISER Costs related to the exhibition area, construction, furniture and furnishings, advertising (by way of example advertising costs, organisational costs, operating costs, transportation costs, equipment, raw materials, expenses for artists/musicians/entertainers, cost of the equipment necessary for serving the gelato, expenses for cleaning and hygiene of the exhibition space, rental costs of production machinery and gelato storage, assistance to exhibitors, security service) are paid by the Organiser.

11. OBLIGATIONS OF THE GELATO ARTISANS Gelato artisans and their assistants and collaborators commit to:

a) Use natural ingredients of excellent quality for the production of their gelato flavour. It is prohibited to use hydrogenated vegetable fat, artificial colours and GMO products in the gelato; b) Produce the gelato flavours exclusively on site in the Shared Production Area made available by the Organiser in an adequate quantity to meet the needs of the Event, approximately 70 kg of gelato per day; c) During the phases of production and serving, submit to inspection by staff and consultants of the Organiser to ensure compliance with the procedures and requirements contained in these rules; d) Participate in each Event only with the gelato flavour indicated in the application for participation in "Gelato Festival", communicating to the Organiser the recipe including technical sheets of the ingredients used (composition, allergens) and for the production of the gelato to exclusively use ingredients indicated at the time of registration in the technical sheets of the products; e) Accept the opening and closing hours of the Event that will be established and communicated by the Organiser; f) Not display in their exhibition spaces and/or in the Shared Production Area objects, dispensers, bottles, boxes, containers, trays, accessories and anything else bearing trademarks, lettering and logos (symbols) of companies or sale of food products of any nature; g) Wear throughout the Event, including institutional activities (press conference, video shoots, photographs, interviews, awards) uniform and hat bearing the corporate image of "Gelato Festival" and/or sponsors and partners of the Event, which will be provided by the Organiser; h) Wear with decorum and carefully safeguard the uniform and cap provided by the Organiser, which if damaged or lost will be charged to the user. This apparel will be left as a gift to the gelato artisans and their assistants and collaborators at the conclusion of the Event; i) Be present, when requested, in the Classroom to present and produce their own gelato flavour; j) Participate in mandatory training courses provided for in the official programme of the event; k) Use and diligently safeguard for the duration of the Event the production area, the material for production and storage, and the exhibition area and the material for tastings provided by the Organiser; l) Serve in a professional manner in each cup or mini cone only the flavour of gelato indicated in the application form throughout the hours the Event is open to the public; m) Not distribute to the public gelato in spoons or in any form other than the cups or mini cones provided by the Organiser; n) Serve the quantity of gelato established by the Organiser.

12. LIABILITY FOR DAMAGE AND INJURIES Gelato artisans are exclusively liable for any accidents occurring to Gelato artisans, their assistants and collaborators, to third parties or visitors, arising from the improper, incorrect, negligent or reckless use of facilities, machinery (both those provided by the Organiser and those brought by Gelato artisans), equipment, accessories, furniture. Gelato artisans are also liable for all damages caused by them, or their assistants and collaborators to third parties due to the improper use of raw materials supplied by the Organiser or for their

improper use, or for deviations from current food safety legislation of raw materials and ingredients procured directly. The signing of these Rules by the Gelato artisan expressly indemnifies the Organisers against all liability for any reason whatsoever with regard to any claims for damages that may arise.

13. CONFIDENTIALITY The Gelato artisan and the Organiser agree to keep confidential and private information concerning the other party or the services provided, by signing the confidentiality agreement ("Annex A"). The Gelato artisan expressly undertakes, even for his/her assistants and collaborators, not to use in any way and in any form, not even through a third party, information, trademarks and know-how related to "Gelato Festival" or to use or exploit the distinctive marks of Gelato Festival ™ or similar in same or similar events to the one covered by these Rules.

14. FAILURE TO PARTICIPATE AND WITHDRAWAL Selected Gelato artisans who decide not to participate in the Event(s) to which they were admitted must give timely notice, and in any case no later than 20 (twenty) calendar days prior to the opening date of the event(s), by email with confirmation of receipt sent to the address [email protected]. Upon expiry of such period in case of cancellation or non-participation the Organiser reserves the right to charge the Gelato artisan, who by signing the terms of these Rules accepts, a penalty of €1,000.00.

15. CANCELLATION OF THE EVENT, CHANGES TO AND CANCELLATION OF INDIVIDUAL EVENTS The Organiser reserves the right to cancel the entire "Gelato Festival" event or to change, replace or delete (including daily opening and closing hours) one or more of the events, simply by notifying the Gelato artisan via email sent to the address indicated on the application form, without any obligation to Gelato artisans for any purpose or reason.

16. ORGANISER LIABILITY WAIVER If the ingredients chosen by the Gelato artisan for the production of his/her flavour do not arrive at the scheduled time or in case of sudden breakdowns and damage to machinery and equipment of the event that prevent the production of gelato and therefore the penalisation of one or more Gelato artisans, the Organiser is exempt from any liability.

17. LOSS OF RIGHTS

The competitor who behaves contrary to the law and/or these rules loses all rights concerning the participation in the "Gelato Festival" Event.

18. DISPUTES Any dispute that may arise regarding the interpretation, execution and resolution of these rules shall be referred exclusively to the jurisdiction of the Court of Florence. Place ______________________ Date ____________________________ First name _________________________________ Last name _________________________________________

Signature for full acceptance ___________________________________________________________