Food waste regulation across Europe is evolving rapidly. What was voluntary is becoming mandatory. What was national is becoming harmonised. What was measurement is becoming targets.
Here's where things stand as of 2025 and what hospitality businesses should prepare for.
The EU Framework
The revised EU Waste Framework Directive sets the foundation:
Mandatory measurement: EU member states must measure food waste using a common methodology. This data informs policy.
Binding targets (coming): The EU is working toward binding food waste reduction targets, likely aligned with SDG 12.3 (50% reduction by 2030).
Food waste hierarchy: Prevention first, followed by redistribution, then animal feed, then recycling/composting, then energy recovery, with landfill as last resort.
Country-by-Country Requirements
Implementation varies by member state:
France: Requires businesses generating over certain thresholds of food waste to have prevention plans, measure waste, and report annually. Mandatory food donation for large supermarkets.
Italy: Tax incentives for food donation. Liability protection for donors. Mandatory waste measurement for large hospitality.
Spain: New food waste law requires measurement, prevention plans, and hierarchical management. Fines for non-compliance.
Germany: Focus on redistribution and donation. Measurement requirements being phased in.
UK (post-Brexit): Separate food waste collection mandatory for businesses in England from 2025. Similar requirements in devolved nations.
Ireland: Commercial food waste segregation mandatory. Reporting requirements under development.
What This Means for Hospitality
Measurement is no longer optional. Even where not yet mandated, the direction is clear. Operations need waste tracking capability.
Prevention must be demonstrable. Regulators increasingly want to see evidence of prevention efforts, not just disposal data.
Hierarchical compliance matters. It's not enough to track waste—you need to show you're managing it according to the hierarchy (prevention before disposal).
Penalties are coming. France and Spain already have fine structures. Others will follow. Non-compliance will have consequences.
Preparing for Compliance
Steps to get ready:
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Establish measurement now. Don't wait for mandates. Build capability and baseline data.
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Document prevention efforts. Keep records of what you're doing to reduce waste.
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Know your disposal routes. Ensure waste contractors meet emerging requirements.
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Track by category. Regulations often distinguish between different waste types and disposal methods.
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Prepare for reporting. Build systems that can generate required reports with audit trails.
See our guide to making your data audit-ready.
Beyond Compliance
Smart operators see regulation as a floor, not a ceiling. Going beyond compliance:
- Builds competitive advantage with sustainability-conscious customers and clients
- Prepares for future tightening of requirements
- Often delivers cost savings that exceed compliance costs
- Demonstrates corporate responsibility
Staying Current
Regulations continue to evolve. Key sources to monitor:
- EU Commission announcements on sustainable food systems
- National environment agency guidance
- Hospitality industry body updates
- Sustainability consultants specialising in food service
Contact us for the latest on how regulations affect your specific operation and location.
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