Spain has implemented a new regulation affecting restaurants and bars, requiring them to provide small portion options and free containers for leftover food. The 1/2025 Law on the prevention of food loss and waste, in force since 3 April, targets reducing the significant volume of wasted food in the country’s hospitality sector.
The law specifically obliges hospitality businesses to adopt measures to limit food waste, including offering customers free takeaway containers for any uneaten food. Establishments must also prepare a Food Waste Prevention Plan to comply with these rules.
Spain is currently discarding approximately one million tonnes of food annually, one of the highest figures in the European Union. This legislation forms part of a broader strategy prioritising sustainability and efficiency in the food supply chain, aligning with the United Nations’ Sustainable Development Goals to halve food waste by 2030.
Flexible menu options encouraged under food waste law
The law’s Article 13 encourages hospitality venues to adapt menus by offering different portion sizes—small, medium, or large—tailored to customer appetite. This voluntary guideline aims to prevent plate waste and integrate businesses more effectively into the circular economy.
Besides adjustable portions, the law promotes several best practices including sustainable purchasing, food donation for social causes, waste management with composting, staff training to reduce waste, and public awareness campaigns.
Supermarkets to discount near-expiry products
In addition to hospitality requirements, supermarkets in Spain are mandated to lower prices on products approaching their expiration or optimum consumption dates to minimise retail food wastage.
Enforcement and penalties for non-compliance
Failure to implement required preventive plans can result in fines starting at €2,001. Repeated violations within two years can lead to penalties reaching as high as €500,000, reflecting the government’s commitment to tackling food waste seriously.
According to the law, the focus remains on prioritising human consumption and food donation over industrial or energy uses for surplus food, fostering a more sustainable and ethical food system across Spain’s hospitality and retail sectors.