Restaurants and Shops Required to Change Their Approach to Food and Customers. Since April 4, a new law in Spain requires restaurants and shops to review how they manage food and leftovers. Businesses now face hefty fines for discarded food, while consumers can expect new options on menus and at the checkout.
Starting April 4, a new law has officially come into force in Spain, changing the handling of food waste for restaurants, cafes, shops, and the entire supply chain. Now every establishment is obliged not only to ensure food is not thrown away but also to implement specific measures to reduce waste. According to Talent24h, at least one million tons of food are discarded in the country each year—one of the highest figures in the European Union.
For customers, the changes will be noticeable right away: waiters will more often offer to pack leftovers to go, and menus will feature different portion sizes. Supermarkets will step up the promotion of products nearing their expiration date—these will be sold cheaper to avoid disposal. All this is part of a new strategy aimed at making the food industry more responsible and cost-effective.
Anti-waste plan
Law 1/2025, published in the Boletín Oficial del Estado, gave businesses a year to prepare, and this deadline has now passed. Every market participant is now required to have their own plan to combat food waste. The priority is to donate unused products to charity, recycle them, or use them for animal feed. Only as a last resort should leftovers be sent for composting.
Authorities require companies to sign agreements with social organizations and food banks whenever possible. This way, throwing away food becomes not only unprofitable but also risky from a legal standpoint.
Fines up to half a million euros
Serious sanctions are provided for violating the new rules. If an establishment does not inform the customer about the option to take food away, or fails to comply with recycling priorities, the fine may be from €2,000. For not having a plan or refusing to donate surplus to charity—the penalty can reach €60,000. In especially severe cases, the amount is up to €500,000.
The main goal of the reform is to reduce food waste by 50% in retail and among consumers by 2030, as well as by 20% in production and logistics. This is not only an environmental issue, but also about saving resources, which is becoming increasingly relevant amid rising prices and pressure on businesses.
A similar approach to corporate social responsibility is being discussed in other areas as well. For example, self-employed workers in Spain may be eligible for one-time payments instead of pensions under certain conditions—which is also part of the trend toward more flexible and targeted solutions.
Experts note: the new rules may change not only the behavior of establishments, but also the habits of Spaniards themselves. In the coming years, it will become clear how effectively businesses and consumers can adapt to the new requirements.
