Järvsö Creperie

Järvsö Creperie serves hearty galettes and sweet crepes with good, local and at least 8 wildly picked ingredients in focus.

The goal of the family business is to provide food from field to fork without intermediaries and preferably directly from own cultivation. The owner started it 11 years ago, as she wanted to get closer to the family and spend more time around the house. The creation of a pleasant place was the initial thought.

The motivation for starting the business, was curiosity in the first place to see if a dream can come true. After 3 years of hard work, it seemed that it worked and is developing ever since.

The owner's ambition is to keep it on a good track. The business must be kept alive, must be operated, developments must be made, and so she did for a few years. It was an incredible amount of work - she says, but then she chose to employ one full-time staff, who made it possible to pursue her dream.
The lesson learned was, that in order to be able to keep the business going, it is important to think sustainably also about yourself.
"The creperie wants to signal a feeling, nice food, a feeling that you have been invited to my home!"

Circular Strategy: Regenerate

Country: Sweden

Grow and use in the restaurant

The Grow on spot and use it in the restaurant - project is about Zero food waste in the kitchen.

Guests' food scraps become composted through bokashi buckets, are buried and become energy in the kitchen garden. Cooking with seasonal ingredients with a focus on goods from the countryside and the forest, the owner is taking care of as many wild products from forests and land as possible. There are at least 8 individual products that they process and serve.

"We grow our own raw materials in the kitchen garden which means that we become self-sufficient in at least 8 raw materials all year round and the garden will also provide the business with flowers and garnish from May-September "- says the owner.

They use the freezer, they ferment and dry raw materials in late summer for the restaurant business on the mountain, which is open Dec-April.
Raw materials from own cultivation and harvests from other local producers and the forest are used in the other location, in the village.

Economic impact
The activities of the creperie contribute to the local economy development.
Km0 sourcing, there are no large value chains involved, which means lower costs to consumers.
The food ingredients are bought from the region and also picked in the forest or garden.

Social impact
Jobs are created by employing young people and educating them in working sustainably both with food from the garden next door and focusing to their health.
Internship from the local upper secondary school.

Environmental impact
Km0 sourcing (CO2 footprint), everything is local, there is no transportation included.

Human resources
There is always a need to have staff in the restaurants.

Financial resources
These have been reinvested over the years. The restaurant building was owned from the start.
The owner took a bank loan to start the second restaurant – the winter restaurant on the ski slope.

Other resources
As raw materials are produced in the next-door garden, no other resources were mentioned by the owner.