The hospitality sector is facing a major change. The European Union has adopted the new Packaging and Packaging Waste Regulation (PPWR), legislation that will radically transform the way hotels, restaurants and catering services handle food and drinks.
If until now we were guided by national laws and interpretable directives, the new regulation (EU) 2025/40 changes the rules of the game: it is directly applicable in all member states, and the compliance deadlines are strict. Here is what impact it will have on your business, taking into account the practical challenges reported by the industry.
Change Calendar: When do you need to be ready?
Although the regulation officially came into effect on February 11, 2025, the actual impact on operations will be gradual, with a few critical dates to remember:
- August 12, 2026: The regulation becomes legally binding for companies. National laws will have to be adapted or repealed.
- February 2028: The deadline by which retailers and restaurants must offer reusable alternatives for takeaway food and drinks.
- 2030: Bans on certain single-use packaging and mandatory reuse quotas come into effect.
Who is targeted? Not just supermarkets
PPWR is not just for large retailers. The regulation explicitly targets the retail sector hospitality:
- Restaurants, cafes and bars;
- Hotels (including minibar and room service);
- Catering and event organization services;
- Delivery and Take-away services;
- Bakeries or gastro areas in supermarkets that have serving areas.
Practically, any actor in the food chain that uses packaging or sells packaged products falls under the law.
3 Major Changes for Restaurants and Hotels
1. The "Reusable vs. Single Use" Obligation
Starting with February 12, 2028, if the operator offers takeaway food or drinks, is obliged to offer customers a reusable alternative.
- No additional cost: It cannot charge extra for the reusable version compared to the disposable one.
- Target 2030: By 2030, at least 10% of units sold must be served in reusable packaging.
- Information: Customers must be clearly and actively informed about the possibility of choosing reusable packaging.
Practical challenge: Who is responsible for bring-your-own-food (BYO) containers? Although encouraged, the use of Bring Your Own (BYO) containers poses significant challenges for operators. Industry discussions (e.g. HOTREC, January 2026) highlight hygiene concerns, risk of cross-contamination (including allergens) and operator legal liability in the event of incidents, even if the customer is informed. This requires operators to establish clear procedures for managing these situations, given that, in most cases, the ultimate responsibility for food safety remains with the HORECA establishment.
2. Recyclability, Labeling and Disposal of Unnecessary Packaging
Beyond the ban on certain materials (which takes effect from 2030), the PPWR already imposes strict standards:
- All packaging must be RECOVERED (classified from Grade A to C).
- Clear labeling: Packaging must be visibly marked with material identification and disposal instructions, either on the packaging or via barcodes/QR codes.
- Elimination of surplus: The regulation requires the elimination of unnecessary packaging – such as secondary packaging or double plastic protection – to reduce resource consumption.
3. Extended Producer Responsibility (EPR) and Traceability
This is a technical but costly aspect. Gastronomes who sell packaged food or beverages are classified as “primary distributors.” This means new administrative responsibilities:
- EPR obligations: Registration in national environmental systems, reporting of packaging volumes placed on the market and financing the costs of disposal and recycling of this waste.
- Documentation and traceability: Operators must keep clear records demonstrating the compliance of packaging, especially for reusable packaging and transport containers (e.g. crates, pallets).
Opportunities and Next Steps
Although implementation is challenging and requires investment, PPWR paves the way for increased sustainability. This orientation can attract environmentally conscious customers, improve brand image, and, in the long term, generate savings by reducing reliance on single-use packaging. Companies that adapt strategically and early can position themselves as innovative leaders.
What should they do now?
- To audit their packaging: Identify what is used and what should be replaced or labeled correctly.
- To discuss with suppliers: Ensure that future packaging will be compliant and properly labeled.
- To prepare for EPR and documentation: Understand reporting, funding, and recordkeeping obligations.
- Evaluate reusable solutions: Start exploring reusable container systems that fit your business model, while also considering practical challenges related to hygiene and accountability.
PPWR marks the end of the linear “use and throw away” model in HORECA. The future is circular, and adaptation must start today, with a clear understanding of the regulations and how they translate into day-to-day operations.
