European Union Sets Expiry Date for Single-Use Portions in Bars, Restaurants and Hotels

Single-use sachets of ketchup, mayonnaise, mustard, sugar, salt, oil, vinegar, butter and jam are set to disappear from Europe’s hospitality sector. From 12 August 2026, bars, restaurants, cafés and hotels across the European Union will have to phase out many single-use portion packages intended for on-site consumption, under the new Packaging and Packaging Waste Regulation (PPWR). The measure aims to reduce single-use plastic waste and promote more sustainable consumption models.

The regulation will affect products commonly found in hotel breakfasts, cafés and restaurants, including sauce packets, sugar, sweeteners, olive oil, vinegar, butter and coffee creamers. These formats will need to be replaced by reusable alternatives such as refillable dispensers, oil and vinegar bottles, shared containers and returnable systems.

According to the European Commission, single-use portion packaging accounts for a significant share of waste generated by the hospitality sector. The objective is to advance towards a circular economy by reducing excessive packaging and encouraging material reuse.

The ban, however, will not be absolute. Products intended for takeaway and food delivery services will remain permitted under certain conditions. Exceptions are also planned for healthcare facilities and specific uses related to food safety and hygiene. Several reports indicate that some certified compostable formats could remain temporarily in use until 2030 in certain countries.

The announcement has sparked debate on social media and within professional hospitality circles. Many users welcome the reduction of waste and argue that the measure comes late given the environmental challenges facing Europe. Others in the sector are concerned about adaptation costs, new cleaning protocols and hygiene management of shared dispensers.

This will only be the first step. European plans foresee extending restrictions to other single-use formats from 2030 onwards, including certain cosmetic and hygiene products commonly found in hotels. The end of single-use portions marks another significant shift towards a more sustainable hospitality industry.