This is what Teemu realised he was thinking back in 2019. He had worked in the tourism sector for over 20 years as an employee and long dreamed of becoming a nature tourism entrepreneur. Now, a property in Nuuksio had quietly gone up for sale – one that needed a full renovation. Could it become the responsible travel showcase he had envisioned?

“I’ve never regretted that decision,” Tuomarla says now, some five years later, sitting in the bistro of his hotel, Haltia Lake Lodge.

The hotel has earned two respected environmental certifications, is decorated with upcycled furniture and sustainable design, and features a restaurant menu with numerous clever environmental touches.

In addition, the hotel has taken things a step further by committing to regenerative tourism – an approach where visitors take an active role in helping improve the destination by restoring nature and supporting local communities.

“We’re not going to save the world alone, but if someone has a moment of insight here and shares that knowledge with their community, we’ve done something right.”

Helsinki’s own wild living room

Sari at the Haltia Lake Lodge reception says she spotted a lynx this winter. Seeing one of these shy wildcats is rare – and immediately sparks jealous sighs from those who hear about it. 

A few days earlier, there were even confirmed wolf sightings in Nuuksio. Wolves are generally scared of people and are also rarely seen.

Nuuksio is truly a special place – a slice of wilderness on the edge of the capital region. It’s a highland lake region of primeval forests, rocky pine landscapes, and pristine waters.

“That’s why we came here too. It’s an incredible low-barrier destination, just a 20-minute bus ride from the centre of Helsinki,” Tuomarla explains. “You can enjoy the silence of the forest, pick berries, or walk on the frozen lake.”

Having also trained as a wilderness and nature guide, Tuomarla saw endless potential in the area.

Then the pandemic hit – and the bank sent a message saying tourism operators weren’t exactly attractive investment prospects.

“It would’ve been easy to give up, but the four of us partners decided to push forward. Opportunities like this don’t come twice. This was the moment to be brave.”

Haltia Lake Lodge opened its doors in August 2021.

Photo Hendrik Morkel

Leave a place better than you found it

From the very start, Tuomarla and his partners aimed to be pioneers and torchbearers of responsible tourism.

“We’re operating in a fragile environment, inside a national park that sees thousands of visitors every year. We want to help shape the way this park’s ecosystem is cared for – what kind of footprint we leave behind together with our guests,” Tuomarla explains.

The hotel was established with Green Key and Sustainable Travel Finland certifications in mind.

“Those certifications have guided – and still guide – everything we do. These days, it’s not enough to claim you’re sustainable. You have to walk the talk,” he says.

Regenerative tourism was part of the plan right from the start. Each year, Metsähallitus – Finland’s public forest agency – carries out projects in Nuuksio to restore peatlands and meadows or remove invasive species. The Haltia Lake Lodge team takes part in six volunteer days per year for these projects.

“We’ve blocked drainage ditches, removed sackloads of invasive lupins, and done maintenance fishing on an over-fertilised lake,” says Tuomarla. Guests can also join in.

“Together with Metsähallitus, we piloted a ‘Nature Conservation Holiday’ concept – and a few international tour operators have even picked it up to offer their customers,” he shares.

“Our sustainability work in Nuuksio continues strong. We want to set an example and inspire others across Finland’s travel sector.”

Stylish upcycled furniture, fresh lake fish and own bee hives

At first glance, Haltia Lake Lodge doesn’t look like it’s furnished with recycled materials – the interior is stylish and modern. But look closer: the lamps found in the rooms are made from old cans of pea soup, the coat rack is a repurposed ski, the shelves are vintage suitcases, and the cutlery is sourced from the local recycling centre.

Even new furniture was selected with environmental priorities in mind. For example, the sinks are made from wood composite – which has a smaller carbon footprint than porcelain.

“We want to show that you don’t always have to buy everything new,” Tuomarla says.

Sustainability is visible on the menu, too. The kitchen serves Finnish vegetarian dishes, game, and lake fish – but no beef. When nature allows, the breakfast table includes honeycomb from the hotel’s own beehives, and herbs grown in their own garden.

“Our dream is to serve more native Finnish lake fish and help shift attitudes. We’re even developing our own canned roach product – once considered a trash fish!” Tuomarla reveals.

In the kitchen, minimising food waste is key. For example, guests boil their own eggs if they feel like some.

In summer, bees buzz around the garden, supporting biodiversity by pollinating wild plants. In spring, birds nest in boxes installed in the hotel yard – boxes built by special needs students from the Live Vocational College.

“Even a small operator can do all this. So bigger players could really take inspiration and reflect on what they could do for the environment,” Tuomarla points out.