Sustainable tourism: for your business and for Fryslân
What do tourism entrepreneurs need to run a sustainable business? How can governments best support the sector, and how can we strengthen collaboration between all of these parties? In the Interreg North Sea program 3ST – Speeding up Sustainability Skills in Tourism – Fryslân is working to further develop the hospitality sector of the future.
Making sustainability easy
Fryslân is a popular tourist destination. This brings benefits but it also puts pressure on our resources. Worldwide, tourism is one of the fastest-growing sectors, making sustainability essential. To get all businesses on board, implementing sustainable plans must become easier.
Water, food and waste
The 3ST project focuses on skills that entrepreneurs need to make their businesses more sustainable. We improve collaboration between stakeholders such as governments, entrepreneurs, and supply chain partners. In our search for a successful approach, we are testing ways in Friesland to enhance cooperation between various parties. This focuses on themes such as water conservation, reducing food waste, and minimizing waste.
North Sea project
In the 3ST project, the Province of Fryslân, the Circular Friesland Association, and YnBusiness are collaborating. In total, nine regions from the Netherlands, Belgium, France, Germany, Denmark, and Sweden are involved in this Interreg North Sea project. Want to learn more about developments in the other regions? Have a look at this website.
Sorting waste on the water
This intervention encourages better waste separation among water sports enthusiasts, with a focus on organic waste (GFT). Compost bins have been placed on two islands where visitors can dispose of their GFT separately. Information boards and a QR survey raise awareness and measure appreciation. The collected GFT is used as compost by local entrepreneurs. An evaluation will take place in spring 2026 to determine whether expansion to other locations and waste streams is possible. This is a collaboration with Marrekrite.
More informationLess waste at the campsite
Entrepreneur Minke Schouten of it Dreamlân has noticed that guests leave behind many items despite the campsite’s sustainable approach. To change this behavior, a pilot is being set up together with NHL Stenden, in which students develop interventions that encourage guests to act more sustainably and tidily. Based on the research, it will be determined which measures are effective; these could be implemented in 2026.
More informationLower water use
Vitens is testing in Leeuwarden, at Hotel Vie Via, how behavioral interventions can reduce water consumption. A smart water meter measures usage with and without interventions. Stickers on the toilet flush and a musical shower intervention aim to make guests more aware of their choices. Guests can provide feedback via a QR code. The first results show a clear decrease in consumption; the musical shower is less effective and will be further studied. If successful, the approach could be continued and scaled up in Fryslân.
More informationLess food waste in hospitality
Begin 2026 start in Noardeast-Fryslân een nieuwe Food Waste Challenge met tien horecaondernemers. Het doel is bewustwording creëren over voedselstromen, zowel gebruikt als ongebruikt. Eerdere edities lieten zien dat bewuster inkopen en verwerken leidt tot minder verspilling en kostenbesparing. De ervaringen uit deze editie vormen de basis om de Friese aanpak verder uit te rollen in de hele provincie.
More informationShort supply chains with Broodje Boppe
Broodje Boppe stands for short, sustainable supply chains and the taste of Fryslân. Around 2,000 sandwiches have already been sold. The current challenge is to increase sales; YnBusiness is researching the interest and conditions among entrepreneurs. Efforts are also being made to maintain quality, freshness, and delivery capacity. In addition, chain partners are experimenting with new snacks and meals made from local ingredients. The goal: a sustainable, tasty offering that will eventually be available in every Frisian canteen.
More information
