This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility: The new EU Packaging Regulation (PPWR) has been in effect since Aug. 12, 2026. Under this regulation, beginning in January 2030, the food service industry may no longer buy food or toiletries packaged in single-use plastic—for example, ketchup packets or individually wrapped bars of soap.
This is increasing pressure on hotels, restaurants and catering businesses to act. But how can a fast-paced, hospitable hotel routine be reconciled with resource conservation? And how can travelers contribute to greater sustainability in hotels?
A new report (in German) by WWF Germany, Kühne Logistics University (KLU), Motel One and Leonardo Hotels shows how. In various projects, the partners tested how resources can be conserved, waste avoided and economic benefits achieved at the same time, in line with the circular economy principles of "reduce, reuse, reprocess and recycle." The results make it clear: Sustainability and economic efficiency are not contradictory but can reinforce one another. At Motel One Aachen, for example, residual waste was reduced in favor of recyclable lightweight packaging through the use of trash can liners.
This made it possible to divert an average of 4.6 metric tons of residual waste and reduce costs for this waste stream by about 30%. "The potential cost savings from reduced residual waste, the environmental benefits, and the minimal additional effort required in hotel operations convinced us to continue this project in Aachen immediately after the pilot phase," says Verena Ferner, group CR & sustainability manager at the Motel One Group. The second project, switching from single-use to reusable packaging for fruit salads at various Motel One locations in Hamburg, has shown significant potential for reducing single-use plastic, with stable return rates and a low rejection rate.
During the test period, 2,261 single-use buckets, and thus 423 kilograms (932 pounds) of single-use plastic, were avoided. At Leonardo Hotels Central Europe, the principle of the circular economy was put to the test during hotel acquisitions and renovations. Instead of simply disposing of existing furniture, it was systematically assessed to determine whether it could be reused, refurbished or put back into service through comprehensive remanufacturing.
In pilot projects in Berlin and Hanover, a significant amount of furniture was able to be reused. The insights gained from these projects are now being incorporated into other renovation projects. In addition, recycling solutions for various materials, such as wood, plastics and metals, have been implemented.
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