As Montenegro approaches the final stages of its negotiations with the European Union, many are wondering how membership will affect the day-to-day operations of the tourism sector. Will the changes apply only to administration and legislation, or will hotels, restaurants, cafés, and tourism businesses feel them as well?
Although some of the new rules are being introduced gradually and others will come into force by the end of this decade, European standards are already changing the way the tourism industry operates across the continent. Today’s travelers no longer choose destinations solely based on the number of stars. Increasingly, guests pay attention to sustainable practices, local products, responsible business operations, and environmental stewardship. This is particularly evident among visitors from Western and Northern Europe. What was considered an added value just a few years ago is quickly becoming the standard.
For many Montenegrin hoteliers and restaurateurs, the real question is not what will change once Montenegro joins the European Union, but whether they are ready for the changes that are already on the way.
Less Single-Use Plastic
One of the most visible changes concerns the reduction of single-use packaging. Small hotel bottles of shampoo, shower gel, and lotion will gradually be replaced by dispensers and refill systems. Similar rules apply to single-use packaging used in the hospitality industry. The goal is not only to reduce waste but also to change the way businesses think about resource consumption.
What Will Guests Notice First?
European packaging and packaging waste regulations bring changes that will also be visible to hotel and restaurant guests. These include restrictions on certain types of single-use packaging that have long been part of everyday hospitality services. This applies to individual portions of products such as ketchup, mayonnaise, mustard, sugar, honey, jam, and coffee milk served to guests who consume food and beverages on the premises. Instead of disposable sachets and mini-packages, reusable dispensers, glass containers, and other low-waste solutions will increasingly be used. The changes also apply to takeaway food.
This does not mean that packaging food for guests will be prohibited, as is sometimes suggested in public discussions. On the contrary. Restaurants will still be able to offer takeaway services, but European regulations will encourage the use of reusable packaging and allow guests to use their own food and beverage containers without unnecessary barriers. In other words, the objective is not to eliminate the service but to reduce the amount of waste it generates.
Waste Becomes a Business Issue
In the European tourism industry, it is no longer enough simply to dispose of waste. Waste separation, recycling, reducing packaging, and responsible resource management are becoming integral parts of business operations. Hotels and restaurants must be able to demonstrate how they manage waste and how effectively they reduce it.
Water and Energy Consumption Under Scrutiny
Water and energy are no longer viewed solely as costs. Modern hotels across Europe are investing in smart consumption management systems, LED lighting, solar panels, and technologies that reduce energy and water losses. Sustainability is becoming both an environmental and an economic issue.
Local Becomes a Competitive Advantage
European trends increasingly favor local gastronomy, domestic producers, and authentic experiences. For Montenegro, this can be a major advantage. Instead of copying universal models, local products, traditional cuisine, and cooperation with domestic suppliers can become important components of a competitive tourism offer.
What Does This Mean for Montenegro?
The good news is that part of Montenegro’s tourism sector is already implementing these standards, particularly new hotels and hospitality complexes operating according to international practices. However, European regulations clearly indicate that the future of tourism will be far more closely linked to sustainability than ever before. That is why perhaps the most important question is not the date of Montenegro’s accession to the European Union. What matters much more is how quickly the domestic tourism sector will embrace standards that have already become everyday practice across Europe.
Because the tourism industry of the future will not be measured solely by service quality. It will also be measured by the way we protect resources, manage waste, consume energy, and create sustainable value for the communities in which we operate. And that is where the real preparation for Europe begins.
EU CHECKLIST FOR HOTELS AND RESTAURANTS
✔ Reduce single-use plastic
✔ Introduce waste separation systems
✔ Monitor water and energy consumption
✔ Replace mini-packaging with dispensers
✔ Increase the share of local products in your offer
✔ Invest in energy efficiency
✔ Prepare for stricter sustainability standards
What Could Disappear from Hotels and Restaurants by the End of the Decade?
❌ Mini shampoo and shower gel bottles in hotel rooms
❌ Single-use sachets of ketchup, mayonnaise, mustard, and similar condiments for guests dining on-site
❌ Single-use sugar, honey, and jam packages where more sustainable alternatives exist
❌ Certain types of single-use plastic packaging currently used for serving food and beverages
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