Vancouver, Canada is taking reuse and redesign to an artistic new level. The many excellent restaurants serving cuisine with chopsticks cannot re-use these wooden implements. But ChopValue can. Collecting 350,000 chopsticks – every week – from Vancouver restaurants, the company cleans and repurposes the bamboo utensils to make tabletops and wooden kitchenware. It’s an idea that has potential far beyond Vancouver: worldwide 1.5 billion chopsticks are discarded every week. How it works: chopsticks are collected from restaurants and taken to local micro-factories where they are fashioned into home products. ChopValue was conceived over a sushi dinner when friends discussed the problem, and opportunity, of construction waste. Suddenly one said: what about chopsticks? Four years later, there are ChopValue programs in Canada and the United States. Will the land of Shinkansen, hosting the Tokyo Olympics, take up the torch during the 2020 Games?
BBC.com. “Making chopsticks into house furnishings.” 28 February 2020.
I, Florence. “CHOPVALUE: A Movement to Extend the Life Cycle of Chopsticks.” 13 January 2019. Pendulum Magazine. https://pendulummag.com/business/2019/1/13/chop-value-creating-multiple-cycles-of-value/
Building the World Blog by Kathleen Lusk Brooke and Zoe G. Quinn is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unpo