[GreenYes Archives] -
[Thread Index] -
[Date Index]
[Date Prev] - [Date Next] - [Thread Prev] - [Thread Next]
I have observed that Chinese restaurants often have reusable chop sticks, while Japanese restaurants have the disposable wood ones. It would be interesting to find out why the difference, and then use that info for the project. Heidi Feldman Public Education Coordinator 14201 Del Monte Blvd., P.O. Box 1670 831/384-5313 FAX: 831/384-3567 _____ From: GreenYes@no.address [mailto:GreenYes@no.address] On Behalf Of David Jaber Sent: Wednesday, January 04, 2006 6:11 PM To: fsb@no.address Cc: GreenYes@no.address Subject: [GreenYes] Re: Fwd: Disposable Chopsticks Reduction Try contacting Thimmakka, whose done extensive P2 work with Asian restaurants in the Bay Area. www.thimmakka.org On Wednesday, Jan 4, 2006, at 11:54 US/Pacific, Gary Liss wrote: To: "Fostering Sustainable Behavior Listserv" <fsb@no.address> Date: Wed, 04 Jan 2006 06:54:38 -0400 From: Leah Stokes <leah.stokes@no.address> Subject: Disposable Chopsticks Reduction I am planning to undertake a community-based project with businesses, namely Asian restaurants, to attempt to convert them from disposable to reusable chopsticks. Disposable chopsticks are often referred to as 'waribashi', which is the Japanese term. Any information on similar initiatives, the impact / scope of the problem or links to eco-friendly chopstick alternatives would be helpful. Any projects working with restaurants on environmental behavioural change might also be relevant. Many thanks, Leah Stokes, University of Toronto |
[GreenYes Archives] -
[Date Index] -
[Thread Index]
[Date Prev] - [Date Next] - [Thread Prev] - [Thread Next]