Circular Consumption & Supply
Regenerate Water / Energy / Climatisation - Guests' food scraps become compost through bokashi buckets and are buried and become energy in our kitchen garden. Washes vegetables in tubs and then waters the drops with the same water. Collects rainwater for the plantations manually mixed with nettle water to provide nourishment. The restaurant cuts off hot water in some taps and only has cold water in some taps.Optimise Consumption - The Creperie obtains blueberry waste from a juice company and produces jam with the waste by adding sugar, syrup and water. People participation - the guests stand in line to order, and while waiting, they read signs and are educated about what they will eat from the garden and other local producers.
Use of smart flexible staffing. Use young people who would like a summer job. Have experienced staff working with new staff that do not work long hours.
Loop - Reuse of greywater to water plants in the garden and green grass when necessary. No coffee is wasted in the restaurant because leftovers are frozen into cubes and used in Ice Cream.
Share - One business can share various things with other businesses. For example, in wintertime, there is a shared bus in Järvsö. It picks up guests and brings them to their hotels and to the different skiing areas.
Virtualise - Green Payment, Use a card or payment by phone. Use online platforms to book a table. Promote other services in the area by writing about them on the homepage where the guest is booking. Link to other pages about things to do and to rent a bike. About travelling to the destination link to friendly transportation.
Exchange - Be sure to look at your electricity and water supplier. Check if they are using sustainable power. Change from fossil to electric vehicles. Exchange is more connected to production companies rather than service providers, which is why we do not find any circular projects in this category in the C-Tour database.
Circular People participation and social sustainability in Järvsö Creperie Sweden. Staff participation Water consumption goes through social sustainability filters. Reasoning and raising awareness among the staff about using clean fine water effectively. The restaurant always has a joint start of the season meeting when they review their sustainability vision, staff routines and work environment. The restaurant works consciously, in several ways, to make visible and talk about young people's mental health in the workplace, and every year sponsors an organisation that works on the subject. There is a collaboration with Järvsö gymnasium to which we offer an internship. The activity must have a stated educational mission and provide information that educates and creates an understanding of the sustainable cycle that is being worked on. It must be made visible in the garden, the shop, the suite and the restaurant. Work takes place all the time to extend the seasons in order to thereby secure work opportunities and create a sustainable workplace for employees.
Social sustainability in tourism works externally (assuming social responsibility in the region and towards marginalised groups in society) and internally (towards employees). Social sustainability is about the benefit to society. It's about creating long-term value locally and benefiting the people in the area. Creating local income, hiring locally, and hiring local labour in as many parts as possible. Develop skills if there is a lack of skills locally. But also about people and the local cultural heritage, such as traditions, food and crafts for example, and the role of the local guide is great and an important success factor.
