Case Study

FLETCHER CASE: Green team development

Primary Industry

Hospitality industry

Headquarters

Buizerdlaan 2, 3435 SB Nieuwegein

Website Link

Fletcher case

Fletcher Hotels strive to achieve a good balance between sustainability and comfort, making their hotels a healthier and better living and working climate. Through corporate social responsibility, Fletcher Hotels take measures to limit the effects of business activities on people and the environment. With every company decision, a balance is made between various interests that apply to all parties involved.

The sustainable measures taken by Fletcher Hotels go beyond their hotels only. In their restaurants they take measures related to purchasing policy, waste processing, cleaning policy, energy consumption and social involvement. The aim is to further strengthen the current measures in the future in order to continue stimulating sustainable business, without sacrificing on the quality of service or comfort of the stay. In their restaurants, fresh (organic) products are used as much as possible. In addition, they provide sufficient vegetarian options on their menus.

Impact at a glance

84.500 KG CO2

Equivalent of 9 trips around the world.

30.900.000 L OF WATER

Equivalent of 687 people showering for 1 year.

34.750 M2 LAND USE

Equivalent of 7 soccer fields.

11.000 EURO

Invested in more tasty, quality and sustainable ingredients.

Challenge

Fletcher restaurants are becoming more interested in introducing healthy and sustainable dishes without reducing the level of guest satisfaction and quality they are known for. Therefore, Fletcher and Greenish worked together to jointly generate a new menu and to stimulate and motivate their chefs and restaurant staff towards a healthier food offering. 

Project

Through two pilot weeks, Fletcher restaurants were guided and motivated in making their product range healthier. The product range in restaurants was made healthier and more sustainable through:

  1. Kick-off workshop with the full team (with the aim to provide knowledge to the team members and to motivate them to work on a healthier menu)
  2. Team Challenges on different themes about healthy food (with the aim to try new recipes in practice and to investigate how guests will react to the changes made in the menu)
  3. Focus groups (with the aim to review the successes and decide on future implementation)

The restaurant staff was stimulated to learn through using a mobile phone game with Team Challenges and Tips & Tricks. 

Results

The newly engineered healthy dishes contained twice as many vegetables (120 instead of 60 grams), 30% less meat or fish (110 instead of 160 grams) and were prepared with less salt. Instead, more herbs and other flavours were used. The dishes were further prepared with less fat and smaller amounts of sauce/dressing. Vegetables were fried in oil instead of butter and unsaturated fat was replaced by saturated fat. Finally, butter was no longer served at the breadboard.

Potential impact

The potential environmental impact that could be prevented through GREENIFYING 81 Fletcher restaurants is 6.850.000 KG of CO2 equivalent of 77 trips around the world, 2.500.000.000 L of water equivalent of 687 people showering for 1 year, 2.800.000 m2 of land equivalent to the size of 7 soccer fields, and 890.000 euro’s saved that could further be invested in improvements. 

Whats next

Greendish proposed further measures such as changing composition on the plates (more plant based proteins and vegetables), shortening the supply chains, using local and healthy ingredients, avoiding using out-of-season ingredients, using produce direct from the farmer, bringing farmer closer to the consumer by storytelling, using less waste, incorporating doggy-bag policy for the consumer, adapting purchasing policy, nudging consumers, and training their staff to experiment with reusing and producing less waist.