{"id":3726,"date":"2026-03-14T17:48:13","date_gmt":"2026-03-14T16:48:13","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?p=3726"},"modified":"2026-03-14T17:48:13","modified_gmt":"2026-03-14T16:48:13","slug":"law-1-of-2025-food-waste-hospitality-industry-cold-chain-traceability","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/en\/ley-1-2025-desperdicio-alimentario-horeca-cadena-frio-trazabilidad\/","title":{"rendered":"Ley 1\/2025 (Spanish Food Waste Act): how to comply in HORECA through the cold chain and traceability"},"content":{"rendered":"<p class=\"wp-block-paragraph\">The <strong>Law 1\/2025 on the Prevention of Food Loss and Waste<\/strong>, better known as the<strong> Food Waste Act<\/strong> It requires many operators in Spain to prevent waste and manage surpluses according to a hierarchy: first, prevent waste; if there is a suitable surplus, prioritize human consumption. In practice, compliance is ensured through processes, proper storage, and, when applicable, operational evidence (records and traceability)\u2014not just through a document.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-principales-puntos-de-la-ley-1-2025-nbsp-de-desperdicio-alimentario\"><strong>Key Provisions of Law 1\/2025 on Food Waste<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The law affects a large part of the supply chain: production, manufacturing, distribution, retail, hospitality\/restaurants, institutional food service, and charitable organizations.<\/li>\n\n\n\n<li>Section 6 of that law sets forth operational obligations (hierarchy, prevention, and, in certain cases, donation agreements).<\/li>\n\n\n\n<li>In the hospitality and restaurant industry, Article 8 requires establishments to allow customers to take home uneaten food (with exceptions such as all-you-can-eat buffets).<\/li>\n\n\n\n<li>Key date: MAPA (Ministry of Agriculture, Fisheries, and Food) clarifies that the measures in Article 6 must be implemented one year after publication: <strong>April 3, 2026<\/strong>.<\/li>\n\n\n\n<li>For CORECO (through distributors\/installers), its key role is to support \u201coperational compliance\u201d: better maintenance, better record-keeping, and anticipating deviations through alarms.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Updated:<\/strong> March 2026.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"558\" src=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Jerarquia-de-prioridades-de-la-Ley-12025-desperdicio-alimentario-para-prevenir-mermas-y-gestionar-excedentes.jpg\" alt=\"\" class=\"wp-image-3729\" srcset=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Jerarquia-de-prioridades-de-la-Ley-12025-desperdicio-alimentario-para-prevenir-mermas-y-gestionar-excedentes.jpg 1000w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Jerarquia-de-prioridades-de-la-Ley-12025-desperdicio-alimentario-para-prevenir-mermas-y-gestionar-excedentes-300x167.jpg 300w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Jerarquia-de-prioridades-de-la-Ley-12025-desperdicio-alimentario-para-prevenir-mermas-y-gestionar-excedentes-768x429.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-nbsp-por-que-esta-ley-de-desperdicio-alimentario-cambia-la-conversacion-del-frio-profesional\"><strong>&nbsp;Why is this Food Waste Law Changing the Conversation in the Commercial Refrigeration Industry?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Law 1\/2025 aims to reduce losses and waste throughout the food chain and establishes a hierarchy of priorities for action.<br>This affects day-to-day operations because many losses do not stem from malicious intent: they result from actual operations (opening packages, restocking, overproduction), improper storage, and a lack of documentation during inspections, audits, or donations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As a professional refrigeration manufacturer that works with distributors and installers, what we see in the field is fairly consistent: when the refrigeration system operates stably and operations are well-organized, preventable waste decreases. And when there is also <strong>Logging and Alarms<\/strong>, it's easier to spot deviations before they become a bigger problem.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><br>\u201cThis law isn\u2019t just about a piece of paper: it\u2019s about preventing losses and being able to demonstrate a stable process when necessary.\u201d<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-1-a-quien-afecta-realmente-y-por-que-conviene-comprobarlo\"><strong>1) Who is actually affected (and why it's a good idea to check)<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The law applies to activities carried out in Spain by food chain operators, including the hospitality and restaurant industries and other food service providers (institutional food service providers).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From a practical perspective in the HORECA and food sectors, the following are typically more prominent:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Food Retail<\/strong> (supermarkets, stores)<\/li>\n\n\n\n<li><strong>HORECA<\/strong> (bars, restaurants, hotels)<\/li>\n\n\n\n<li><strong>Catering and Institutional Services<\/strong> (central kitchens, school cafeterias, hospitals, nursing homes)<\/li>\n\n\n\n<li><strong>Recipient Entities and Redistribution<\/strong> (food banks, social service organizations)<\/li>\n\n\n\n<li><strong>Food Industry<\/strong> (storage, shipping, processing)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"h-preguntas-de-diagnostico-rapidas-y-utiles\"><strong>Diagnostic Questions (Quick and Useful)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Where does the shrinkage occur: receiving, warehouse, sales floor, service, or returns?<\/li>\n\n\n\n<li>Is there a recurring surplus (and could it be redirected for human consumption)?<\/li>\n\n\n\n<li>What evidence is available today: temperature logs, incident reports, and records of donations received and distributed?<\/li>\n\n\n\n<li>Is the refrigeration equipment easy to maintain (access, ventilation, cleaning), or is it \u201coverworked\u201d?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"h-que-pedir-para-no-decidir-a-ciegas\"><strong>What to ask for so as not to make a decision blindly<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Routine for Opening and Restocking During Peak Hours<\/li>\n\n\n\n<li>Simple flowchart: receipt \u2192 storage \u2192 preparation \u2192 service<\/li>\n\n\n\n<li>Photos of the equipment's location (heat sources, air vents, access points)<\/li>\n\n\n\n<li>Actual Cleaning\/Maintenance Routine (Who, When, How)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-2-que-exige-de-verdad-la-ley-1-2025-nbsp-de-desperdicio-alimentario\"><strong>2) What does Law 1\/2025 on Food Waste actually require?.<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2.1 Article 6: General Obligations in Operational Mode<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The law requires prioritizing prevention and applying a hierarchy of actions, and it encourages adopting a prevention-oriented approach and, in certain cases, promoting agreements to donate suitable surplus food (or justifying why this is not feasible).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In practice, this results in a verifiable system:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>identify areas of loss<\/li>\n\n\n\n<li>reduce losses in purchasing, receiving, storage, and service<\/li>\n\n\n\n<li>Determine what to do with eligible surplus<\/li>\n\n\n\n<li>maintain minimal and accountable records<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2.2 Article 8: Hotels and Restaurants<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the hospitality and restaurant industry, Article 8 requires businesses to allow customers to take home uneaten food, clearly inform them of this policy, and use appropriate containers (with exceptions such as all-you-can-eat buffets).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In operations, the key is flow: where it is prepared, who manages it, and how to prevent excess inventory from \u201carising\u201d due to poor forecasting or slow turnover.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you want to read the full text and the rest of the provisions, <a href=\"https:\/\/www.boe.es\/buscar\/act.php?id=BOE-A-2025-6597\">Here is a link to the full text of the law<\/a>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-3-fechas-clave-en-2026-por-que-importa-hablar-con-calendario\"><strong>3) Key Dates in 2026: Why It's Important to Plan Ahead<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This issue depends on the time frame. The law was published in the Official State Gazette (BOE) in April 2025.<br>And MAPA clarifies that <strong>the measures set forth in Article 6<\/strong> shall take effect one year after publication: <strong>April 3, 2026<\/strong>.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><br>\u201c2026 is the year to move from intention to action: prevention, surplus management, registration, and traceability.\u201d<\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-4-como-cumplir-de-forma-realista-del-plan-a-un-sistema-que-aguanta\"><strong>4) How to Realistically Follow Through: From a \u201cPlan\u201d to a System That Stands the Test of Time<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The typical mistake is to write a plan and then let it gather dust in a drawer. What really works is a system with routines and assigned responsibilities.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4.1 Minimum Compliance Framework (7 Steps)<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Decline Map<\/strong> (where value is lost)<\/li>\n\n\n\n<li><strong>Internal Rules<\/strong> to apply the hierarchy (what is prevented, what is redirected)<\/li>\n\n\n\n<li><strong>Prevention Plan<\/strong> with measures by phase (purchase, receipt, storage, preparation, service)<\/li>\n\n\n\n<li><strong>Eligible Surplus Protocol<\/strong> (internal transformation \/ donation \/ redistribution)<\/li>\n\n\n\n<li><strong>Basic Records<\/strong> (few, but useful)<\/li>\n\n\n\n<li><strong>Operational Training<\/strong> (basic routine, no technical jargon)<\/li>\n\n\n\n<li><strong>Documentary evidence<\/strong> for inspection, audit, or specifications<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4.2 What the plan should \u201creally\u201d include<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>scope (centers and activities)<\/li>\n\n\n\n<li>those responsible<\/li>\n\n\n\n<li>Causes of shrinkage (2\u20133 main ones)<\/li>\n\n\n\n<li>Preventive Measures by Phase<\/li>\n\n\n\n<li>Criteria for eligible surplus (when it is separated and how it is preserved)<\/li>\n\n\n\n<li>simple indicators (2\u20133)<\/li>\n\n\n\n<li>Periodic review and archiving of evidence<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Common Mistakes (and How to Avoid Them)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Too complicated<\/strong> \u2192 It is not currently in operation.<\/li>\n\n\n\n<li><strong>No one in charge<\/strong> \u2192 No one runs or reviews it.<\/li>\n\n\n\n<li><strong>Lack of maintainability<\/strong> \u2192 The equipment's performance declines, and avoidable waste increases.<\/li>\n\n\n\n<li><strong>Registration without a decision<\/strong> \u2192 It is measured, but no action is taken.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"558\" src=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Registro-termico-y-alarmas-en-refrigeracion-profesional-para-evidencias-operativas-y-trazabilidad.jpg\" alt=\"\" class=\"wp-image-3731\" srcset=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Registro-termico-y-alarmas-en-refrigeracion-profesional-para-evidencias-operativas-y-trazabilidad.jpg 1000w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Registro-termico-y-alarmas-en-refrigeracion-profesional-para-evidencias-operativas-y-trazabilidad-300x167.jpg 300w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Registro-termico-y-alarmas-en-refrigeracion-profesional-para-evidencias-operativas-y-trazabilidad-768x429.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-5-donde-el-frio-profesional-marca-la-diferencia-y-como-se-argumenta\"><strong>5) Where Professional Cooling Makes a Difference and How to Make the Case for It<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It\u2019s important to be clear here: Professional refrigerators are not designed to comply with the Food Waste Act on their own. Professional refrigeration <strong>supports processes<\/strong> that help ensure compliance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5.1 Prevention: Better preservation reduces avoidable waste<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In actual operation, they typically weigh:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Thermal stability<\/li>\n\n\n\n<li>Recovery After Openings<\/li>\n\n\n\n<li>consistency in preservation<\/li>\n\n\n\n<li>Order of loading and rotation (FEFO when applicable)<\/li>\n\n\n\n<li>access and cleaning (maintainability)<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><br>\u201cIf the cold chain remains intact after being opened and is kept clean, the product loses less value before it is sold or served.\u201d<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5.2 Donation and Redistribution: Consolidation Point, Timing, and Record-Keeping <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When an establishment consistently generates surplus food, the problem is rarely that they \u201cdon\u2019t want to donate.\u201d What usually goes wrong is the process: the surplus sits on a table, passes through several hands, isn\u2019t set aside in time, and no one knows how long it\u2019s been out or at what temperature it\u2019s been kept.<br>That's why it helps to create a <strong>consolidation point<\/strong>: a fixed location where the suitable surplus is <strong>Sort, label, and store<\/strong> until pickup. If the food needs to be kept cold, that point must be <strong>refrigerated<\/strong>. In addition, it is advisable to set <strong>maximum times<\/strong> (when they come in, when they leave) and keep track of a <strong>simple registration<\/strong> (source\/destination). This makes the donation repeatable, secure, and easy to verify.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Diagnostic questions<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>When is something determined to be eligible surplus?<\/li>\n\n\n\n<li>Where does it set, and how long does it take before it can be picked up?<\/li>\n\n\n\n<li>What is recorded (even if it's minimal)?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"558\" src=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Zona-de-consolidacion-de-excedentes-aptos-con-conservacion-refrigerada-y-etiquetado-para-donacion-1.jpg\" alt=\"\" class=\"wp-image-3730\" srcset=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Zona-de-consolidacion-de-excedentes-aptos-con-conservacion-refrigerada-y-etiquetado-para-donacion-1.jpg 1000w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Zona-de-consolidacion-de-excedentes-aptos-con-conservacion-refrigerada-y-etiquetado-para-donacion-1-300x167.jpg 300w, https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2026\/03\/Zona-de-consolidacion-de-excedentes-aptos-con-conservacion-refrigerada-y-etiquetado-para-donacion-1-768x429.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-6-lo-que-aporta-un-equipo-con-registro-y-alarmas-control-evidencias-y-menos-sorpresas\"><strong>6) The benefits of a system with logging and alarms: control, documentation, and fewer surprises<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Here's the key point: it's not about \u201cmore technology\u201d just for the sake of it. It's <strong>less uncertainty<\/strong>. A team with <strong>thermal record<\/strong>, <strong>alarms<\/strong> and, when applicable, <strong>connectivity<\/strong>, helps maintain day-to-day control and provides a record of what has happened in the event of an audit, donation, or internal review.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A team with <strong>Temperature logging, alarms, and connectivity<\/strong> It offers three practical benefits:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>A) Detect deviations earlier (operational foresight)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>door left open too long<\/li>\n\n\n\n<li>temperature outside the range more than expected<\/li>\n\n\n\n<li>Recurring incidents during certain times (peak operating hours)<\/li>\n\n\n\n<li>Recurring failures after cleaning or replacement<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Actual Benefit<\/strong>: Action is taken before the product deteriorates or a major incident occurs.<br><em>(This is not a legal guarantee; it is a reduction in operational risk through early detection.)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>B) Demonstrate control (evidence)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>temperature history<\/li>\n\n\n\n<li>log of alarms\/incidents and corrective actions<\/li>\n\n\n\n<li>Support for audits, donations, and\u2014in particular\u2014contracts and services involving document control<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><br>\u201cIf they ask you for audit evidence tomorrow, you don\u2019t have to rely on your memory: you have a record of what happened and when.\u201d<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C) Improve decision-making (useful data, not red tape)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>identify the teams that have been \u201chit the hardest\u201d<\/li>\n\n\n\n<li>Adjust routines: opening procedures, restocking, preventive maintenance<\/li>\n\n\n\n<li>prioritize investment where it actually reduces waste<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What to ask for so as not to make a decision blindly<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Who will receive alerts, and what will they do with them?<\/li>\n\n\n\n<li>What are reasonable thresholds for that location (to avoid false alarms)?<\/li>\n\n\n\n<li>How is evidence filed (monthly\/quarterly)?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">At Coreco, we understand that if you want to move from \u201creacting when something goes wrong\u201d to <strong>detect deviations early<\/strong>, it usually helps to understand what the <a href=\"https:\/\/gourmetcoreco.com\/en\/professional-refrigeration-for-commercial-kitchens-in-the-hospitality-industry\/\"><strong>Connected Professional Refrigeration in HORECA Kitchens<\/strong><\/a>: automatic temperature logging, configurable alarms, and an incident log that makes it easier to document corrective actions. It does not replace the operator\u2019s responsibility, but it does make it easier to maintain daily control and provide evidence during audits, donations, or internal reviews.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ecosistema-de-frio-profesional\"><strong>Professional Refrigeration Ecosystem<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When we talk about the law, it\u2019s tempting to think of it as \u201ca requirement.\u201d In practice, the outcome depends on the ecosystem: equipment + installation + operation + maintenance. If your organization already operates according to this logic (for example, in the cold chain pillar of the HORECA sector), this law reinforces it: operational compliance is based on actual use, not on ideal conditions.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What Changes in Practice for the HORECA Sector Under Law 1\/2025 on Food Waste<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prevention (rotation, portions, foresight) becomes part of the design of the cooling system and the flow.<\/li>\n\n\n\n<li>Excess inventory requires rules: when to set it aside, how to store it, and how to record it.<\/li>\n\n\n\n<li>Donations and redistribution (when applicable) drive the cold chain and basic traceability.<\/li>\n\n\n\n<li>Local governments and the public sector are facing increased documentation requirements due to bid specifications and audits.<\/li>\n\n\n\n<li>Minimum preventive maintenance is no longer \u201coptional\u201d if you want stability and less waste.<\/li>\n\n\n\n<li>Logging and alarms (when applicable) help detect deviations and preserve evidence.<\/li>\n\n\n\n<li>A formal exemption does not eliminate the economic interest: less waste usually means lower costs.<\/li>\n\n\n\n<li>The distributor\/installer is playing an increasingly important role as a coordinator of operational processes (without getting into legal advice).<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-faq-sobre-ley-1-2025-de-prevencion-de-las-perdidas-y-el-desperdicio-alimentario\"><strong>FAQ on Law 1\/2025 on the Prevention of Food Loss and Waste<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1) What is Law 1\/2025 on Food Waste?<\/strong><br>It is the Spanish framework for preventing food loss and waste in the food chain and regulating the management of surplus food, prioritizing prevention and human consumption when the surplus is suitable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2) Who does this apply to in the HORECA sector and institutional settings?<\/strong><br>Applies to the hospitality and restaurant industry and other food service providers (for example, facilities with cafeterias or catering services).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3) What does Article 6 mean in practice?<\/strong><br>Implement prevention and prioritization within a system: waste reduction map, phase-by-phase measures, responsible parties, and minimum documentation requirements; and, when appropriate, channel suitable surplus materials.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4) What is the key date under Article 6?<\/strong><br>MAPA clarifies that the measures in Article 6 must take effect one year after publication in the Official State Gazette (BOE): April 3, 2026.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5) What does Article 8 require of restaurants?<\/strong><br>Make it easy for customers to take home uneaten food, clearly inform them of this option, and use appropriate containers, with exceptions such as all-you-can-eat buffets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6) Does the law require the purchase of new equipment?<\/strong><br>No. It drives operational results. Teams help when they ensure stability, maintainability, and evidence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7) What benefits do the temperature log and alarms provide?<\/strong><br>They help detect deviations earlier, document incidents, and preserve operational evidence (audit\/donation\/contract). They do not replace the operator's responsibility.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>8) What minimum records are usually helpful?<\/strong><br>Loss due to cause, conservation incidents, and\u2014if a donation is involved\u2014incoming\/outgoing items and conservation conditions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>9) What role can CORECO play without promising \u201cguaranteed legal compliance\u201d?<\/strong><br>Provide technical resources and operational documentation (through distributors\/installers) to help ensure better maintenance, better record-keeping, and more controlled operations.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-glosario-de-terminos\"><strong>Glossary of Terms<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Food waste:<\/strong> food intended for human consumption that ends up as waste for preventable reasons.<\/li>\n\n\n\n<li><strong>Food losses:<\/strong> losses in stages prior to consumption (production\/processing\/logistics).<\/li>\n\n\n\n<li><strong>Priority hierarchy:<\/strong> An order of priority that emphasizes prevention first and, if there is a suitable surplus, human consumption.<\/li>\n\n\n\n<li><strong>Eligible surplus:<\/strong> Safe food that can be redirected for human consumption through processing, donation, or redistribution.<\/li>\n\n\n\n<li><strong>Prevention Plan:<\/strong> Measures, accountability, and review to reduce losses and waste.<\/li>\n\n\n\n<li><strong>Cold chain:<\/strong> Maintenance of appropriate temperature conditions during storage and transport, when applicable.<\/li>\n\n\n\n<li><strong>Traceability:<\/strong> the ability to record entries and exits, as well as associated conditions when applicable.<\/li>\n\n\n\n<li><strong>Thermal record:<\/strong> temperature and event history (manual or connected).<\/li>\n\n\n\n<li><strong>Alarms:<\/strong> Alerts for deviations (temperature, door, incidents) to enable timely action.<\/li>\n\n\n\n<li><strong>Corrective action:<\/strong> documented response to an incident (e.g., process adjustment, review, recall).<\/li>\n\n\n\n<li><strong>Maintainability:<\/strong> The ability to easily clean, access, and maintain equipment to ensure continued performance.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">If you're figuring out how to implement Law 1\/2025 in your operations, it usually helps to start with a shrinkage map, a basic routine, and a simple record-keeping system. To assess the scope of solutions for stable inventory management, temperature logging, and alarms, <strong>Check with your dealer<\/strong> and have your regular installer check the installation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This article is informative and practical. Each company should determine which obligations apply to its specific situation and, if necessary, consult with its legal counsel.<\/p>","protected":false},"excerpt":{"rendered":"<p>La Ley 1\/2025 de Prevenci\u00f3n de las P\u00e9rdidas y el Desperdicio Alimentario, m\u00e1s conocida por la Ley de&nbsp;Desperdicio Alimentario exige [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5,6,9],"tags":[],"class_list":["post-3726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maduracion-de-carne","category-refrigeracion-de-vinos","category-secado-de-embutidos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.7 (Yoast SEO v28.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ley 1\/2025 desperdicio alimentario<\/title>\n<meta name=\"description\" content=\"Ley 1\/2025 Desperdicio Alimentario: a qui\u00e9n aplica, art. 6 y 8, fecha 3\/04\/2026 y c\u00f3mo cumplir con cadena de fr\u00edo, trazabilidad, registros\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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