COMMERCIAL REQUIREMENT
Running a successful coffee shop has never been more demanding and the recipe for success has evolved. Operating costs are more important than ever, with margins remaining under pressure. Customers expect premium quality, while governments expect ever higher environmental standards. Packaging sits at the intersection of all four.
Great coffee, exceptional service and an inviting atmosphere remain essential, but operators are also expected to demonstrate environmental responsibility. Sustainability is no longer a marketing initiative; it’s a commercial requirement that influences cost, customer loyalty, regulatory compliance and profitability. This means making packaging decisions that not only meet requirements but remain fit for purpose as legislation and waste infrastructure develop.
Packaging should no longer be treated as a commodity purchased on unit price alone. As one of the most visible touchpoints with customers, it must protect food & drink, deliver a premium experience and work within existing recycling systems. It also influences efficiency and the long-term resilience of the business.
People are discerning about the environmental impact of the businesses they support. They want evidence that cafés make responsible choices – whether that’s recyclable or reusable cups, reducing unnecessary packaging or simplifying recycling. Communicating these decisions clearly helps customers become part of the sustainability story, strengthening trust and reinforcing brand values. But meaningful sustainability extends beyond the products; it also depends on what happens after packaging leaves the counter.
However, too many businesses still buy packaging on unit price alone. Increasingly, this approach can be too narrow. The cheapest pack at purchase can become the most expensive once waste costs, compliance, customer perception and future legislation are taken into account.
KEEPING IT SIMPLE
The introduction of Simpler Recycling legislation in England in March 2025 marked one of the biggest operational changes for the catering sector in recent years. Businesses with more than 10 employees are now required to separate ‘recycling relevant waste’ before collection, including glass, metal, plastic, paper and card, alongside food. From March 2027, these requirements will extend to operations with fewer than 10 employees, making compliance a reality for virtually every café in the UK.
While the legislation introduces new responsibilities, it also provides an opportunity to improve waste management. Clearly labelled, well-positioned recycling stations make it easier for customers to dispose of waste correctly, while effective staff training ensures recycling becomes part of everyday operations rather than an additional burden.
Packaging choices are fundamental to making these systems work. Products that align with local waste infrastructure are becoming just as important as considering cost or appearance.
And recycling is only one aspect of the wider picture. Packaging Extended Producer Responsibility (pEPR) transfers 100% of the financial burden of managing packaging waste to the business that places it on the market. For coffee shops, this could mean greater reporting requirements, higher costs being passed down the supply chain, increased scrutiny of choices and stronger incentives to specify materials that minimise environmental costs.
At the same time, the EU’s Packaging and Packaging Waste Regulation (PPWR) is driving innovation. Although UK businesses are governed by domestic legislation, many manufacturers supply international markets, meaning PPWR is already influencing development. Mandatory reusable targets, requirements for all packaging to be recyclable by 2030 and restrictions on certain materials are shaping the future.
FINDING ALIGNMENT
Rather than reacting to each regulatory change as it arrives, forward-thinking operators are choosing packaging platforms that will remain compliant for years to come. Taking that longer-term view reduces disruption and creates resilience.
One material group receiving particular attention is per- and polyfluoroalkyl substances (PFAS). Historically used to provide grease and water resistance in takeaway cups and food packaging, these chemicals are facing increasing restrictions because of their persistence in the environment. Café operators should work with suppliers to ensure products don’t contain intentionally added PFAS and are supported by recognised certifications.
For packaging manufacturers, this changing landscape reinforces the importance of designing products with their entire lifecycle in mind. Material sourcing, functionality, recyclability, certification and end-of-life outcomes all need to be considered from the outset.
Ultimately, sustainable packaging has to perform in the real world. It needs to keep drinks hot, prevent leaks, protect food, support efficient service, minimise waste, meet customer expectations and remain commercially viable, while fitting seamlessly into existing workflows and available recycling systems. The challenge is no longer to balance sustainability against functionality or cost but to innovate in ways that deliver all three.
Our approach is to embed sustainability throughout the entire product lifecycle. From responsible sourcing and material selection to designing recyclable, compostable and reusable solutions, innovation is focused on helping customers meet evolving legislation without compromising performance. Collaboration is equally important. By working closely with customers, suppliers, industry bodies, policymakers and the waste management sector, we can help ensure solutions align with existing infrastructure while supporting the transition to more circular systems.
Packaging is becoming an increasingly strategic business decision rather than a purchasing one. Coffee shops that invest in operationally effective, future-ready options today will reduce risk, strengthen customer trust and ensure they are better equipped for whatever comes next.
For more information, visit sabert.eu.