EU to Ban Single-Use Sachets in Restaurants and Bars by 2026
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Teh European Union is taking a decisive step towards reducing waste with a thorough ban on single-dose sachets of common condiments and food additives in restaurants and bars across the continent. Effective August 12, 2026, the new regulation – formally known as Regulation (EU) 2025/40, or the Pp (Packaging and Packaging Waste Regulation) – will prohibit the use of individual packets of ketchup, mayonnaise, mustard, sugar, salt, oil, and vinegar for in-house dining.
The move is part of a broader effort to tackle packaging waste and food waste throughout europe, building on existing legislation like the Food Loss and Waste prevention Law impacting supermarkets and food stores. the EU hopes this standard will encourage the hospitality industry to embrace more responsible and lasting consumption practices.
Adapting to a Dispenser-Based Future
The PPWR mandates that establishments serving food on-site transition to sustainable alternatives before the August 2026 deadline. According to the regulation, “packaging may onyl be placed on the market if it complies with this Regulation” (article 4), forcing a significant operational shift. Restaurants and bars will be required to install refillable dispensers or utilize reusable packaging options as part of established reuse systems.
While microenterprises will be exempt from certain requirements, the overall adaptation will present both operational and economic challenges for most establishments, necessitating reorganization of ration management, staff training, and a review of existing hygiene protocols.
Environmental and Economic Considerations
The primary goal of this regulation is to reduce pollution from single-use plastics.Brussels plans for the Commission to assess the environmental and economic impact of the changes before August 2034, including the effect on the internal market and the agri-food system.
The EU envisions a transformation in how we consume and manage packaging, from adding sugar to coffee to requesting ketchup at a restaurant, ultimately contributing to a more circular economy and reduced waste generation.
Challenges for the Hospitality Industry
The transition will inevitably involve higher upfront costs for dispensers, reusable packaging, and staff training. Restaurants will also need to re-evaluate their menus and pricing structures, as the changes could lead to significant operational increases.
While past measures, such as the requirement to keep bottle caps attached, have sparked debate, the EU is now reinforcing its commitment to tackling packaging waste at its source. Spanish regulations currently allow for the use of envelopes made from certified compostable plastic until 2030, after which a total ban on all types of envelopes will be enforced.
Optimizing Resource Management
beyond simply complying with the sachet ban, bars and restaurants can leverage the regulations to optimize their overall food and resource management. Combining dispensers, reusable containers, and efficient portioning systems can minimize plastic waste and improve the utilization of products that might otherwise be discarded. This approach can also reduce costs associated with single-use packaging and enhance operational efficiency.
These measures also facilitate easier provision of leftovers to customers at no extra cost, helping establishments meet EU and Spanish sustainability objectives and strengthening both their environmental responsibility and operational performance. The adoption of these practices aligns with UN SDG 12, promoting responsible production and consumption.
Key Takeaways:
- The EU will prohibit single-dose sachets in bars and restaurants starting August 12,2026.
- Establishments must replace individual containers with dispensers or reusable formats.
- Exceptions are permitted for home-delivered food and health centers under specific conditions.
- Customers will be able to use their own containers in hospitality establishments beginning in 2027.
