GreenYes Archives

[GreenYes Archives] - [Thread Index] - [Date Index]
[Date Prev] - [Date Next] - [Thread Prev] - [Thread Next]

[GreenYes] Re: Fwd: Disposable Chopsticks Reduction

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.

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]