The new Law on the Prevention of Food Loss and Waste, in force since April 2025, sets a clear objective: to halve per capita food waste by 2030 in the distribution and consumption sectors, and to reduce losses in the production and supply chain by 20%. Since April 3, 2026, bars and restaurants have been required to provide their customers with uneaten food at no additional cost.
This regulation affects all links in the food chain—including the meat sector—and reinforces the commitment to sustainability, efficiency, and resource utilization.
Priority: Prevention and Utilization
One of the pillars of the law is the so-called hierarchy of priorities, which establishes how surplus food should be managed:
- Prevention of losses
- Donation for human consumption
- Use in animal feed
- Industrial utilization
- Disposal as waste (last resort)
This approach seeks to maximize the value of food and move towards a more circular model.
New obligations for businesses and establishments
Food businesses must have a food waste prevention plan, which defines specific measures to reduce losses and optimize the management of surplus food.
In addition, the law promotes:
- The donation of food fit for consumption through formal agreements
- The prohibition of rendering products unusable to prevent their utilization
- Greater awareness of the difference between expiration date and best before date
Since April 3, bars and restaurants have been required to provide their customers with uneaten food at no additional cost. To this end, they must provide suitable containers—preferably reusable or recyclable—and clearly display information about this right.
This measure aims to normalize the use of food and eliminate the stigma associated with taking leftovers.
For their part, commercial establishments must promote the sale of products nearing their best-before or expiration date by offering price reductions and avoid any practice that involves the intentional spoilage of food.
Furthermore, the government will strengthen its role through awareness campaigns and oversight of institutional food services, such as those in hospitals and nursing homes, to reduce food waste.
Gradual Implementation and Penalties
Although the law was already in effect, some obligations will be implemented gradually until April of this year.
Failure to comply with the regulations carries a penalty system that is already in effect:
- Minor offenses: up to €2,000
- Serious offenses: up to €60,000
- Very serious offenses: up to €500,000
These include issues such as failing to inform consumers, not having prevention plans in place, or inadequate management of surplus food.
For the meat sector, this regulation represents an opportunity to continue advancing in efficiency, sustainability, and product value-added, in line with many practices already implemented in the industry.
You can find updated information on the Law Against Food Waste in our ZERO WASTE section.
*Image: IA
