Independent Minds: Susanne Hulbekkmo, Skýra Retreat

In the stillness of Finnish Lapland, beside the waters of Lake Norvajärvi, Susanne Hulbekkmo has created a restorative retreat centred on the constantly changing light and temperament of the landscape that surrounds it. Housed in a painstakingly restored Fifties village school, Skýra Retreat – part of the Wellbeing Collection – brings together Nordic design, ancient sauna rituals and the quiet of the forest to offer a different kind of escape: a place to feel cared for and find your way back to the present.

There is a powerful sense of continuity here: generations have lived beside this lake, children once walked to school here, and villagers gathered in what is now our restaurant.

What do you think sustainability looks like today?

Sustainability has become a very broad word. It can easily be reduced to a collection of visible gestures: a sign about towels or the removal of a few plastic items. Those choices are important and matter, but sustainability must ultimately shape how decisions are made throughout the hotel.

Hotels are places of consumption. We heat buildings, use water and electricity, wash linen, prepare food, purchase amenities, move people and goods, and generate waste. The first responsibility is therefore to examine those systems honestly.

At Skýra, our most significant decision was to work with what already existed. Rather than demolishing the former village school, its original log structure was uncovered by hand over three years, preserved and adapted for contemporary comfort and energy efficiency. The new log buildings were designed for longevity and for the realities of an Arctic climate, with modern insulation, energy-efficient systems and durable materials chosen to age well rather than require constant replacement. They were positioned on the former school playing field, allowing us to develop the accommodation without clearing the established forest in front of them.

Food is another area where hotels can make an immediate difference. Our menus are seasonal and grounded in Nordic ingredients with near-zero waste. Working with Finnish producers, local guides and specialist practitioners keeps knowledge and economic value within the area. It creates experiences rooted in the place so that guests can truly understand where they are.

But I believe the next stage of the sustainability conversation must be social and human. A hotel cannot call itself sustainable solely because its buildings are energy-efficient. Sustainability concerns how people are employed and supported, how partnerships are formed, who benefits economically and whether the surrounding community still feels that the destination belongs to them.

Ultimately, sustainability means extending hospitality beyond the paying guest. It is care for the people doing the work, for the community living alongside us, for the building and history entrusted to us, and for the nature and landscape that will remain after we are gone.

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