)
)
)
13 Nov 2025
Case Study - Behaviour Change
)
This case study highlights HESS’s successful Behaviour Change Programmes, developed to engage kitchen teams, improve energy efficiency, and promote sustainability in foodservice operations. From interactive workshops and on-site coaching to custom dashboards and gamified staff challenges, the programme helped operators reduce energy consumption, improve kitchen practices, and empower their staff to take meaningful climate action.
The results speak for themselves; significant reductions in energy usage, measurable carbon savings, and industry recognition, including winning the EMA Behaviour Change Campaign of the Year 2025. Whether you’re a large chain or an individual operator, this brochure shows how HESS’s behaviour change interventions can create lasting culture shifts and measurable performance improvements in real-world commercial kitchens.
)
)
)
){kind=logo}
)
)
)
)
)
){kind=logo}
)
)
)
)
)
)
)
){kind=logo}
){kind=logo}
)
)
)
)
)
)
)
)
){kind=logo}
)
)
)
)
)
)
)