Swedish Lapland summer holiday in Sweden

Travel Team

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Departure information

This trip can be tailor made throughout the year to suit your requirements
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Responsible tourism

As the pioneers of responsible tourism, we screen every trip so you can travel knowing your holiday will help support conservation and local people.

Environment
Sweden takes great pride in its natural and cultural environment and sustainability is at the heart of its tourism. This program utilises the rail network to get visitors between destinations, drastically reducing the environmental impact of travelling. All three hotels used in this program are devoted to green practices.

The Icehotel Swedenís all year structure, Icehotel 365, is run solely on renewable solar energy. This allows the ice sculptures, carved from naturally harvested ice out of the Torne River to survive even the warmer months of the year. As the ice is all harvested locally from the river next to the property the wastage and emissions of creating and maintaining the hotel is drastically reduced, as it eliminates the need to transport the ice to the storage hall. Once in the hall, the ice is stored until it is needed, using Hasopor insulation, one of the most environmentally friendly alternatives currently available on the market.

STF Abisko Turiststation Hotel is part Svenska Turistforeningen (STF) which operates facilities throughout the country. Each of their facilities take a sustainability pledge which involves engaging in their local communities, educating guests on how to be sustainable travellers, waste management (including sorting and recycling), and opting for renewable energy when possible. They also use environmentally friendly cleaning products as well as organic and sustainable, locally sourced produce.

Family owned Camp Ripan, in Kiruna, strives to be as sustainable and environmentally friendly as possible. Their Natureís Best Certification guarantees that guests are provided with high-quality experiences combined with an active responsibility for protecting nature, eco-friendly travel and careful consideration of cultural values and local peoples. The hotel has also held the Nordic Swan Eco-Label since 2015. Their restaurantís new Eco-Kitchen is one of the most sustainable in the country, utilising the latest technology in water and energy conservation, composting and heat recovery to minimize its impact on the environment. They serve local wild produce and a menu that resolves around seasonal ingredients such as foraged berries and mushrooms and wild meat. They source sustainable wines, locally produced beers, eco-certified coffee, and all of the water they serve (plastic free) comes from local glacier fed rivers. Even their cleaning products are ethical and environmentally friendly, and they encourage guests to make greener choices such as reusing their towel and bed linens for the duration of their stay.

Both Camp Ripan and the Icehotel hold Kiruna Laplandís Sustainable Arctic Destination certification.
Community

The Impacts of this Trip

We emphasise the natural beauty and purity of the Swedish countryside, stressing the importance of treating both the countryside and the local people with respect. Wherever possible locally owned and family-run accommodations are used, and visitors are encouraged to visit locally owned and run attractions.

All the properties used in this program work very closely with the local community and businesses for sourcing the ingredients for their restaurants as well as for providing local activities and transportation. This helps to foster and support local jobs in the Arctic and contributes to the economic well-being of these northern communities.

Camp Ripan prides itself on sourcing local produce for their kitchens from the immediate community: their wild meat comes from a Kiruna based supplier, local hunters sell them wild foul and the staff can often be found picking berries for the kitchens from the nearby cloudberry marshes and lingonberry forests. All beer sold in Camp Ripan is made in Sweden. All their efforts ensure that as much money as possible is kept with local producers and also has the added benefit of minimising food miles.

Climate

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