Sustainability

Fjällheim wants to be more than just a hotel. The ambition is to be part of Idre and help ensure that the area remains an attractive place to live, work and holiday.

That is why every choice is guided by local and sustainable thinking. The restaurant serves food and drink from the local area, including reindeer meat from the Sami village and chanterelles from the mountains. The beef comes from Siljans Chark, and soft drinks, beer and cider come from Dalarna, from Mora Bryggeri, Sälens Fjällbryggeri and Oppigårds. It is about quality and about letting guests discover flavours and products from the region. 

In its daily operations, Fjällheim works to reduce food waste and unnecessary consumption. By planning purchases, adjusting quantities and making the most of ingredients, resources are used wisely. Waste sorting is a given, and small plastic packaging for toiletries is avoided in the hotel rooms. 

But sustainability is not only about the environment. Social and local sustainability is just as important. By creating jobs, collaborating with other businesses and organisations in the area and buying locally wherever possible, Fjällheim wants to contribute to a vibrant Idre all year round, where people thrive and feel good. 

The sustainability work is constantly evolving, with the goal of always finding new, concrete ways to reduce the hotel’s own impact while increasing its contribution to the place – for a vibrant Idre today and for future generations.