Goodbye to Single-Serve Sachets: What's Changing for Oil and Condiments in Restaurants?

Since last year, there have been rumours about the entry into force of the new EU Regulation on Packaging and Packaging Waste (PPWR) , which will officially come into force on 12 August 2026. The aim is clear: to reduce waste and increase sustainability throughout the entire life cycle of packaging, from use to disposal.

As the deadline approaches, details are now emerging of a measure that will directly affect catering and hospitality businesses : traditional single-serving sachets of condiments , such as oil, vinegar, and sauces, will no longer be permitted in restaurants, bars, hotels, and other accommodation facilities in the European Union.

For lovers of good food and extra virgin olive oil , this is a significant turning point. Traditional sachets, practical but often difficult to recycle, will give way to more sustainable solutions : small glass bottles, refillable dispensers, or shared tabletop portions, combining convenience and respect for the environment.

This shift represents not only a challenge for the restaurant industry, but also an opportunity to promote local, quality products , such as Apulian olive oil. Serving extra virgin olive oil directly in small bottles or cruets preserves its aroma and flavor , reducing waste and environmental impact.

As August 2026 approaches, restaurateurs and consumers are therefore called upon to reflect on how to use condiments and oil more responsibly, without sacrificing the pleasure of a good meal. A small gesture that, when multiplied across millions of tables across Europe, can have a tangible impact on the sustainability of our planet .