‘Les 3 Givrées’ - Ice cream from the farm

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In an area where the agricultural sector is under pressure due the expansion of a nearby urban centre, the diversification of farming activities e.g. ice-cream production and marketing, can ensure the farm’s sustainability.

Project summary: 

The Ile-de-France region is affected by strong land pressure due to urban expansion around Paris. The primary sector of the region has 5,000 farms employing 11,340 people. Three farming couples set up a company to produce ice-cream bringing together different types of expertise (including hygiene, commerce and management). 
The project financed the development of a room for processing milk into ice cream. It included a feasibility study, interior fittings and the purchase of specific equipment. The total cost of the investments was shared between the three farms, in co-ownership.

Project results: 

Since its launch, Les 3 Givrées has developed around 40 flavours: 20 for ice creams and 20 sorbets.
The business sells directly on the farm but also to a dozen retailers. 
Since October 2017, the business has produced an average of 200 litres of ice cream and 145 litres of sorbet each week. Sorbets and milk-based ice creams are sold for 10 EUR.