Bars, cafés and restaurants across Spain — including the Canary Islands — will soon have to stop using plastic sachets for products such as ketchup, mayonnaise, vinegar and other sauces, under new European Union rules aimed at cutting plastic waste.
The new regulations will come into force on 12th August and are expected to bring major changes to the hospitality sector during the busy summer tourist season.
What will change?
Under the new EU legislation, single-use plastic condiment sachets will have to disappear from tables in restaurants, bars and cafés. Businesses will instead be expected to use more sustainable alternatives, including:
However, even compostable plastics are only being allowed temporarily, with the EU planning to phase those out completely by 2030.
Many hospitality businesses have already started replacing individual sachets with traditional oil bottles, refillable sauce containers and reusable jars ahead of the deadline.
Environmental aims behind the ban
The measure forms part of wider European efforts to reduce plastic waste and cut the environmental impact caused by disposable packaging.
The hospitality industry is one of the largest users of small single-use plastics, particularly in tourist destinations such as the Canary Islands where millions of meals are served every day.
The changes have also sparked concern among restaurant owners and hospitality associations, who warn that refillable containers could create hygiene and food safety challenges.
Industry groups argue that constantly reused dispensers and open condiment containers may increase the risk of contamination if not cleaned and monitored properly, especially in busy tourist areas with high customer turnover.
Exceptions to the rules
The EU regulation does include some exceptions where sealed single-use packaging may still be allowed.
These include:
However, the exact limits of some exemptions are still being debated.
For many bars and restaurants, the challenge now will be balancing sustainability rules with hygiene standards while adapting to new service methods before the peak tourism seasons ahead.
