Extended reality for single-use plastics reduction in hospitality
Less plastic in the kitchen? Small hospitality firms are getting help through virtual reality. Single-use plastic (SUP) packaging is deeply ingrained in the daily routines of small hospitality entrepreneurs. But this can and must change. This project supports small hospitality firms (SHFs) in reducing SUPs in their kitchens, without disrupting their work processes. How? With an innovative approach: using virtual reality (XR), we recreate their kitchens digitally so they can see and test how to make them more sustainable.
What is the motivation for the project?
Each year, around 150 million tonnes of single-use plastic end up in the environment worldwide. A significant part of this comes from kitchens in the hospitality sector. Large hotel chains have already taken steps towards sustainability. Small hospitality firms - such as local cafés, bistros and snack bars - are lagging behind. Not because they are unwilling, but because they are unable to: time pressure, staff shortages, lack of knowledge and limited funds stand in their way.
Yet, they are eager to improve. Hospitality entrepreneurs in Friesland, North Brabant and Limburg have raised the issue themselves. They are looking for practical solutions that match their reality. This project meets that demand, working with entrepreneurs, researchers and students. Through co-creation in an XR environment, we develop practical interventions that reduce the use of SUPs - with no disruption to daily operations.
What is the motivation for the project?
Small hospitality entrepreneurs want to become more sustainable, but they’re stuck. In their kitchens, SUPs are used without a second thought: plastic wrap, containers, gloves, sachets - you name it. They know things can be done better, but how do you start when your team is already overstretched? The real bottleneck? They lack the time and space to try new things. And without insight into what’s actually happening, changing behaviour is hard.
That’s why we use XR: we film the day-to-day work in the kitchen and build a digital replica - a ‘digital twin’ - where experiments can be carried out risk-free. This makes sustainability tangible, insightful and achievable.
Who is the project team?
The project is a collaboration between four research groups from three universities of applied sciences:
Sustainability in Hospitality & Tourism, Hotel Management School NHL Stenden (lead partner)
Circular Plastics, NHL Stenden
Future of Food, Zuyd University of Applied Sciences
Sustainability Transitions, Breda University of Applied Sciences (BUas)
Students also play an active role. Associate, bachelor’s and master’s students from the participating universities conduct research, collect data and help co-create solutions. Examples include:
Mapping plastic use in the kitchen
Pre- and post-measurement of the impact of interventions
Supporting workshops and XR simulations
In this way, students gain practical experience and directly contribute to making the hospitality sector more sustainable.
What is the project approach?
We combine smart technology with practical insights from the kitchen. Here’s our approach:
Observe: We install a multi-camera system in participating kitchens to capture daily plastic use.
Simulate: Using the footage, we build a digital replica of the kitchen in XR, where entrepreneurs can safely practise and test.
Co-design: In co-creation sessions, entrepreneurs, researchers and students develop interventions that match real-life practice.
Test: The proposed solutions are tested, adapted and improved where necessary, with minimal disruption to operations.
Our aim: concrete, feasible strategies that lead to a lasting reduction in plastic use.
What are the main (or preliminary) results?
The first results are promising:
Video footage of plastic use in everyday kitchen processes
A digital kitchen (digital twin) in XR for safe experimentation
One or more behavioural interventions that lead to less plastic use
Publications and reports consolidating the findings for both academic and practical use
A webinar and a symposium to share the findings with the sector
The insights gained not only support the participating entrepreneurs but also serve as a blueprint for other small hospitality firms wanting to become more sustainable - without compromising on speed or quality.
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