PPWR: what changes for companies and the packaging sector

August 18, 2026

PPWR: o que muda para as empresas e para o setor das embalagens

A packed esplanade, a poolside bar, or an event with hundreds of guests all present the same challenge: serving quickly, maintaining a neat appearance, and preventing waste from accumulating. The PPWR will raise the bar for packaging in the European Union, but it also obliges hospitality, catering, and event operators to clearly differentiate between packaging and reusable service items.

This distinction may seem technical, but it has a direct impact on procurement, operations, costs, and environmental communication. A reusable cup alone does not solve all the regulation's obligations. However, when it replaces disposable cups in on-site consumption circuits, it can be a solid operational decision to reduce waste, breakages, and replenishments.

What is the PPWR?

PPWR stands for Packaging and Packaging Waste Regulation. It is Regulation (EU) 2025/40, which entered into force in February 2025 and will generally be applicable from August 2026. It progressively replaces the previous European directive on packaging and packaging waste.

The difference between a directive and a regulation is significant. A regulation applies rules directly in all Member States, reducing differences between national markets. Portugal will continue to have its own enforcement mechanisms, supervision, and extended producer responsibility, but the European framework will become more uniform.

The objective is to reduce the amount of packaging placed on the market, make packaging recyclable, increase reuse where appropriate, and limit formats considered unnecessary. For a foodservice operation, this covers much more than cups: it includes purchase packaging, transport boxes, takeaway food packaging, bottles, films, sachets, and packaging used in home deliveries.

PPWR: what changes for service operations

The regulation introduces phased requirements. Not all obligations start on the same date, nor do they apply in the same way to all products. Requirements depend on the type of packaging, sector, sales channel, and packaging function.

In practice, operators should prepare for three changes. The first is increased pressure to eliminate excessive packaging. The second is the strengthening of reuse and refill systems in certain categories. The third is a growing demand for information, traceability, and evidence of compliance throughout the supply chain.

For hotels, restaurants, bars, and event organizers, the useful question is not just "what packaging should I recycle?". The most useful question is: "at what points in the operation am I using a single-use item when I could be working with a reusable circuit?"

For on-site consumption, a durable cup, bowl, or mug can reduce the volume of waste. In pool areas, terraces, festivals, schools, hospitals, and high-turnover venues, there is an additional advantage: reducing the risk associated with broken glass.

However, reuse requires real conditions to work. It is necessary to collect items, wash them correctly, control losses, and maintain sufficient stock for peak service times. If reusable items are discarded after one use or require frequent replacement, the operational and environmental benefit diminishes.

Packaging is not the same as service ware

This is one of the most important distinctions for purchasing and compliance. The PPWR regulates packaging, i.e., articles designed to contain, protect, handle, deliver, or present products. A cup supplied with a takeaway drink can be considered packaging. A glass used to serve wine at a restaurant table is, as a rule, a service utensil and not packaging.

The context of use matters. The same format can perform different functions depending on whether it is sold empty, delivered to the customer with a packaged product, or used within the establishment as part of the service. Therefore, it is not advisable to assume that the commercial designation of an item alone determines its legal status.

For procurement teams, this nuance should translate into clear documentation. Ask suppliers for material specifications, intended purpose, usage instructions, and information on resistance, washing, and end-of-life. Where an applicable obligation exists, responsibility may fall on the producer, importer, or distributor, depending on how the product enters the market.

Where reusables offer a practical advantage

The PPWR does not automatically ban all disposables, nor does it make every reusable item the best choice. The decision depends on the environment, volume, washing logistics, and customer behavior. Still, there are scenarios where the reusable model tends to be particularly effective.

In a hotel, sturdy cups by the pool or in the spa prevent a glass breakage from interrupting service and requiring an area to be cordoned off. In a busy bar, stackable and resistant formats simplify replenishment. In catering, lightweight and durable items reduce losses during transport, setup, and dismantling. In schools and hospitals, impact resistance and service repeatability are as important as presentation.

The choice of material should match the use. Tritan, polypropylene, polycarbonate, and SAN have distinct characteristics in terms of transparency, rigidity, weight, resistance, and washing compatibility. There is no universally superior material. A piece designed for wine and table presentation may require an appearance closer to glass; a mug for intensive use may prioritize resistance and handling.

Durability must be accompanied by a smart replacement policy. An inventory with incompatible models, discontinued colors, or incorrect sizes increases replacement costs and harms visual consistency. Working with stable collections and easily repeatable references helps control this problem.

How to prepare purchasing and operations

Preparation for the PPWR begins by mapping the points where packaging enters and exits the operation. There is no need to turn this process into a bureaucratic project. A practical review can identify beverage purchases, takeaway packaging, event consumables, transport boxes, and items used in customer service.

Next, separate three situations: what must remain packaging, what can switch to a reusable system, and what can simply be eliminated. For example, a drink served at the counter may not require a disposable cup. However, an order delivered off-site may require a different packaging solution, with its own information and waste management obligations.

Then, evaluate the total cost per use. The unit price of a disposable cup is low, but the accumulated cost includes recurrent purchase, storage, waste collection, space cleaning, and the impact of a less refined presentation. A reusable cup has a higher initial cost, but that investment can be spread over many uses, provided the operation can recover and wash the item.

Washing is the deciding factor. Check compatibility with professional dishwashers, resistance to repeated cycles, drying capacity, and space to store clean and used items. At events, a deposit or return system can reduce losses, but it only pays off if there is adequate staff, signage, and collection.

Finally, involve suppliers and distributors early. Ask for information on materials, continuous availability, transport packaging, and replenishment. For reusable service lines, manufacturers like MPDrink allow working with formats inspired by glass, but designed for environments where safety, resistance, and long lifespan are operational requirements.