Key Changes and Reactions

By mid-2026, European hospitality establishments will have to drastically cut back on single-use plastics, as per new EU regulations. Items such as individual sugar pouches, miniature jam portions, and small butter containers will be phased out. Instead, communal containers and rechargeable systems will become the norm, altering everything from cleaning habits to staff training.

The Debate Heats Up

The proposed measure has stirred controversy. While environmental advocates laud the move towards sustainability, many hotel owners and workers express apprehension. For instance, owners in Almazora, a town in Castellón, criticize the additional costs and operational hassles.

“More expenses and always for hoteliers.” Thus criticizes the owner of a bar in Almazora the new regulations, which will imply an increase in costs for establishments by having to change the format of some foods.

Environmental vs. Economic Considerations

On one hand, environmental organizations advocate for stricter regulations to combat pollution. On the other, business owners worry over compliance costs and fluctuating regulatory expectations, further inquiried by the lack of input in legislation development.

“Some support environmentalists and others,” states a waiter, highlighting the sector’s confusion. “What happens if we change everything and then the following year they send others and change it again?”

Daily Operations Under Scrutiny

Many workers in the hospitality sector are concerned about the operational challenges these changes will bring. The high rotation in establishments like bars and cafes means streamlined services for items like milk, sugar, and butter will become critical. Hygiene concerns are not to be overlooked either, with shared containers potentially posing health risks.

“To know how the client has used” or “that goes through everyone’s hand,” some hotel workers muse, raising valid points about hygiene.