Are Disposable Chopsticks Dangerous? Inquiring Minds would like to Know… (December, 2014)
How often do you order Chinese or Thai takeout? What about picking up sushi from your favorite sushi restaurant or even from the grocery store? As you are taking your lunch or dinner out of the bag with the condiments, of course we have to make sure that the restaurant doesn’t forget the chopsticks.
Recently I have come across several articles that were somewhat distressing to me especially since I have traveled all through Asia, and I must say that this new information really grabbed my interest. I thought I must share this news with my clients and colleagues.
Did you know that to save Asia’s forest the disposable chopstick industry has been a hot commodity, but sadly environmentalists have not been happy with it for several reasons? First, China exported over 10,000 tons of chopsticks and it manufactures 80 billion pairs each year. From that, 20M trees mainly bamboo, poplar and birch are chopped down from forests where some are fast growing and some are not.
About a decade ago several universities in China had a BYOC (bring your own chopsticks movement). Few people paid attention, even when the government provided its support and put a 5% tax on throwaways. The factory price is about one-third of an American Cent, but people didn’t care.
The bigger issue is regarding the dangers pertaining to human health. The chemicals that are used to make disposable chopsticks use sulphur to fumigate and kill mold with industrial hydrogen peroxide so they look white, clean and have a nice presentation. In addition, “Once they are beautified the chopsticks are dumped on the floor without sterilizing the sticks or plastic wrapping,” according to the Shanghai Youth Daily.
Lu Feung, an official from the Anji Quality and Technical Supervision bureau reports, the factory price for disposable bamboo chopsticks is 0.02 yuan (much less than 1 US cent) so they must be mass produced efficiently to ensure profit. A factory’s daily yield can be as much as 300,000 pairs.
Anji is a county that is known as the “hometown of bamboo”. Sadly its economy depends on these bamboo crops. Since 2012 the local bureau has inspected the disposable chopsticks from more than 200 factories in Anji.
Some restaurants are trying to use reusable chopsticks. The sanitation is a concern for customers which makes complete sense. Electronic “smart chopsticks” are what is on the wave of the future. Some people say that will not be successful due to the contaminants that could be stuck in recycled oil. Also restaurant owners of cheap eateries may not be open to this concept.
What are other options for the consumer? Since I returned from Japan this summer I learned that sushi is considered “fast food”. We are not supposed to use chopsticks, as this is an Americanized approach. You may consider using your fingers. If you are not comfortable with this idea bring your own nice ceramic chopsticks to the restaurant or use a fork.
Also, for all other Asian cuisine, start using a fork at a restaurant or bring your own ceramic chopsticks.
Sayonara!
References
1. Shanghaidaily.com October 12, 2014
2. The Economist September 13, 2014
3. Naturalnews.com April 10, 2014
4. Chinadaily.com.cn February 28, 2014
