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

Socially responsible consumption

Järvsö is a small but well-known tourist area in both summer and winter. The region Gävleborg has a general low education and high unemployment rate compared to the rest of Sweden. We always have a joint seasonal start when we go through our sustainability vision, personnel routines and work environment.

The owner of Järvsö Creperie works consciously, in several ways, to highlight and talk about young people's mental health in the workplace. They sponsor an organization that tackles this issue every year. The creperie has a collaboration with Järvsö upper secondary school to whom they offer internships.

"In our business, we must have our own explicit educational assignment. We will always in some way provide information that educates and creates an understanding of the environmental cycle that we work with. It should be visible in the garden, shop, suite and restaurant." -says the owner.

They are constantly working to extend the seasons in order to secure jobs and create a sustainable workplace for employees.
A circular calendar is used to visualise what they mean by seasonal raw materials, which also has an educational effect.

Economic impact
Through the activities of the creperie, local economic development is achieved.
The creperie is reusing the leftovers through innovative cooking. Uses waste from another company that produces blueberry juice to make jam.

Social impact
Employing local young people. They work consciously in several ways to highlight and talk about young people's mental health and the workplace, and they sponsor an organization that works on the subject every year. The creperie also has a collaboration with Järvsö Upper Secondary School, to which offers internship possibilities. Therefore, primarily the social impact of the project is achieved through the education of young people on health issues and working.

Environmental impact
Educating the staff and customers about waste reduction.

Human resources
Staff is needed to operate the two restaurants.

Financial resources
Kick-off combined with knowledge about circular economy.

Other resources
In the beginning, the restaurant re-used EUR pallets to create furniture for the guests.