Green Design and Recycling Systems for Solving the Dilemma of Disposable Chopsticks Waste Caused by Online Food Delivery: A Review

Yudong Fu, Jiangang Zhu

Abstract


With the rapid advancement of online food delivery and takeaway markets, the use of disposable chopsticks has exponentially increased in China, resulting in the reduction of forest resources and the generation of large amounts of chopstick waste. This review summarizes a variety of methods to produce eco-friendly chopsticks with the aim of enabling a second life cycle for chopstick waste. The related practical recycling systems and policies based on government experience in developed regions are proposed. Furthermore, perspectives with regard to the future development of waste chopsticks recycling systems are also discussed.

Keywords


Disposable chopsticks; Food delivery tableware; Green design; Recycling systems; Recycling strategies

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