[GreenYes] Re: Fwd: Disposable Chopsticks Reduction

["M.Simons" <msimons@no.address>]

> On Wednesday, Jan 4, 2006, at 11:54 US/Pacific, Gary Liss wrote:
> From: Leah Stokes <leah.stokes@no.address>
> 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.

Personally I've seen three types.. plastic, natural:wood/'bamboo', and 
metal.

I've seen metal chopsticks used in korean restaurants, I've never seen 
them used elsewhere.

Most of the time I see (and prefer) the natural chopsticks.
and then there are plastic chopstics..

For the record, I live in the east coast in Philadelphia,PA and rarely if 
ever see plastic chopsticks used in restaurants.

Personally I hate plastic chopsticks.  From a user's perspective, I find 
them difficult to use.  Holding food with them is difficut as they are 
'slippery' -- too slick/smooth.  If you try to encourage more restaurants 
to use non-disposable methods, please keep that in mind.

Either way it's still the old debate of biodegradable renewable 
resources vs. hot water and detergents for cleaning reusables.
--
MS