Restaurants across Europe will no longer be able to provide single-use sachets of condiments such as ketchup and mayonnaise from August 2026, under a new EU regulation aimed at reducing plastic waste.
New Rules on Packaging
The EU regulation 2025/40 mandates that the catering sector phase out single-use plastic packaging for condiments, preserves, sauces, coffee creamer, sugar, and seasoning. Instead, establishments must offer these items in reusable containers like bottles.
The regulation states: 'It is necessary to establish quantitative re-use targets on packaging in sectors which have been assessed as having the greatest potential for packaging waste reduction, namely food and beverages for take-away.' It adds that consumers should always have the option to purchase take-away food in reusable or their own containers under conditions no less favourable than those for single-use packaging.
Exceptions to the Ban
There are exceptions. Single-use sachets are still allowed if they are provided together with take-away ready-prepared food intended for immediate consumption without further preparation. They are also permitted in settings where safety and hygiene require individualised care, such as hospitals, clinics, or nursing homes.
Public Reaction
The ban has sparked debate on social media. Some users welcome the move, with one Facebook user writing: 'Perfect!! Can’t stand those sachets… can never get them open!!' Another added: 'Poxy things to open anyway.' A user on X commented: 'Good, those sachets are a mess to use and super wasteful.'
However, critics have voiced concerns. One person remarked: 'So... dirty, sticky dispensers it is,' while another agreed: 'Shared ketchup bottles are always sticky with 50 strangers' fingerprints on them.' A different X user argued: 'Europe is facing the biggest migration crisis in centuries yet all they care about are ketchup bags and paper straws. They make us a joke of a continent.'
The regulation is part of a broader EU strategy to curb plastic waste across the continent, aiming to promote sustainability and reduce environmental impact.
