We don’t believe in fine words without proof. That’s why we’ve chosen to talk about our sustainability work through what we actually measure, do, and can show \u2014 not just what we hope for. Here you’ll find the numbers behind our choices, where we’re heading, and what we’re still working on improving.<\/p>\n\n\n\n
Food waste – from plate to compost<\/strong> <\/p>\n\n\n\n Camp Ripan works to reduce food waste from our guests. For example, by encouraging guests to make several trips to the breakfast buffet instead of taking a large plate they can’t finish, and by weighing waste after every meal, we’ve reduced food waste from 144g per guest in 2022 to 84g per guest in 2025. We measure our energy consumption annually and work actively to reduce it. To name a few of our practices, our restaurant kitchen uses induction hobs exclusively, we use only LED lighting, and we have a heat-recycle system that lets us reuse heat from the kitchen and spa to warm other parts of the property. Our goal is to continue meeting Nordic Swan\u00b4s energy consumption standards and requirements, which we have done since February 2015. <\/p>\n\n\n\n Sustainable purchasing<\/strong> <\/p>\n\n\n\n We choose our suppliers with care. We aim for at least 50% of the ingredients in our kitchen to be organic and\/or locally sourced, meaning from suppliers within a 650km radius (per Nordic Swan criteria). Because of this, we don’t buy tropical fruit. Waste and recycling<\/strong><\/p>\n\n\n\n We sort waste into 6 fractions on-site and recycle it. Each year, we save 2,640 litres (equivalent to 18 bathtubs) of unsorted residual waste thanks to good sorting systems for both staff and guests.<\/p>\n\n\n\n Certified since 2015<\/strong><\/p>\n\n\n\n We want you to be able to trust what we say about our sustainability work. Camp Ripan has been Swan-labelled since February 2015, meaning an independent third party reviews our environmental work on an ongoing basis, according to the Nordic region’s official environmental label. Want to know more about what that means? See the requirements here<\/a>.<\/p>\n\n\n\n Other partnerships and memberships<\/strong><\/p>\n\n\n\n We’re also part of the Sustainable Arctic Destination network<\/a>, a collaboration between tourism businesses in Kiruna. We’re also members of Slow Food S\u00e1pmi<\/a>, which promotes local food culture in S\u00e1pmi.<\/p>\n\n\n\n Guest experience and social responsibility<\/strong><\/p>\n\n\n\n We want every guest to feel seen, regardless of where in the world they come from or what their needs are. Our experiences are built together with local partners and are rooted in S\u00e1mi and Norrbotten culture and history. We choose our partners based on whether they share our values when it comes to caring for people, animals, and culture.<\/p>\n\n\n\n We want to lead by example in the tourism industry by actively contributing to a more sustainable future, and we hope your stay with us is not just enjoyable, but inspiring too.<\/p>\n\n\n\n This page is updated as we measure more and improve.<\/p>\n\n\n\n Have a question about something specific we do? Just ask us directly – we’d rather tell you too much than too little!<\/p>\n","protected":false},"excerpt":{"rendered":" A sustainability effort you can actually follow We don’t believe in fine words without proof. That’s why we’ve chosen to talk about our sustainability work through what we actually measure, do, and can show \u2014 not just what we hope for. Here you’ll find the numbers behind our choices, where we’re heading, and what we’re …<\/p>\n","protected":false},"featured_media":17035,"menu_order":0,"template":"","class_list":["post-20457","environment_articles","type-environment_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/ripan.se\/en\/wp-json\/wp\/v2\/environment_articles\/20457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ripan.se\/en\/wp-json\/wp\/v2\/environment_articles"}],"about":[{"href":"https:\/\/ripan.se\/en\/wp-json\/wp\/v2\/types\/environment_articles"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ripan.se\/en\/wp-json\/wp\/v2\/media\/17035"}],"wp:attachment":[{"href":"https:\/\/ripan.se\/en\/wp-json\/wp\/v2\/media?parent=20457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Our goal is to get below 70g per guest within three years \u2014 something we’re working towards as our chefs actively repurpose leftovers into new dishes.
Energy and resources<\/strong> <\/p>\n\n\n\n
Our greenhouse from Gr\u00f6nska<\/a> can supply us with up to 900kg of leafy greens and herbs. Before the greenhouse was installed in autumn 2025, we purchased 1.2 tons of leafy greens – so the greenhouse now covers nearly all of our needs. <\/p>\n\n\n\n