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  Today Online 15 Jun
Hygiene is a priority
Letter from NEA

Today Online 8 Jun 06
Chop chopstick provision
Only drastic ban can save environment
Letter from Murali Sharma
It's also a matter of personal hygiene
Letter from Sam Lai Wah

Today Online 5 Jun 06
Bring your own chopsticks
Wan Kwong Weng

In the epic Opium War, Chinese General Lin Ze Xu reportedly remarked that one should not take lightly those who use metal contraptions as eating utensils. In the same way, Western apparel may appear ugly to some, but they allow for easy movement.

As World Environment Day falls today, it is opportune to look into the use of disposable wooden chopsticks.

To many, it is hygienic and convenient that the two humble splints of wood can be discarded after a meal as casually as a serviette. However, this has alarming consequences on the environment.

The worldwide consumption of disposable chopsticks is staggering. As a result, China, which consumes and discards 45 billion pairs of disposable chopsticks each year, or about 20 million grown trees, and exports an additional 15 billion pairs, have begun to impose a 5-per-cent tax on disposable chopsticks since April 1.

In Japan, it is said that roughly 24 billion pairs of waribashi are used each year, translating into consumption per capita of about 185 pairs. Recently, Japanese newspapers Mainichi and Nihon Keizai reported that China is expected to stop waribashi exports to Japan as early as 2008.

In South Korea, metal chopsticks are now predominantly used, as disposable chopsticks have been banned since 1995 for certain restaurants of a certain size.

However, it is trite knowledge that disposable chopsticks help to reduce the spread of infectious diseases, such as hepatitis, caused by sharing food or unclean utensils. One does not have to be a microbiologist to know that plastic or metal chopstick alternatives carry such risks unless properly washed.

Conversely, in a recent Xinhua Online report, the Guangzhou Consumer Council gave a warning about disposable chopsticks. Inferior wood may be used in the manufacture and the bleaching process to lighten the colour may leave behind sulphur dioxide, which can cause health problems, including asthma.

Last year, the Taiwanese Consumer Foundation found that 10 out of 37 tested samples of disposable chopsticks provided by restaurants and convenience stores contained traces of sulphur dioxide.

In this regard, there is a growing "bring your own" culture started by environmental activists. In other words, customers bring their own sticks to eateries.

This has led to certain shops in Taiwan offering discounts or nominal rewards in the form of a free bowl of soup or other goodies. In the United States, Starbucks saved 265,800kg of paper in 2003, from the 13.5 million times when customers used their own mugs.

In Singapore, it is perhaps time for both the National Environmental Agency (NEA) and conscientious citizens to look into the use of disposable chopsticks.

Should the NEA make proper washing of chopsticks part of the criteria in the grading of food stalls? The current system does not explicitly refer to the cleaning of eating utensils.

Further, how about if local chains, such as Food Junction or Kopitiam, take on a similar clarion role as The Body Shop in recycling, by giving token rewards towards a bring-your-own culture?

Environmental protection takes time, just as there was increasing momentum before the NEA started the reusable bags campaign in February.

Nonetheless, environmental awareness starts with you and me. Let us take a closer look when we use the next pair of disposable chopsticks.

The writer is a regional general counsel and this article is written in his personal capacity.

Today Online 8 Jun 06
Chop chopstick provision
Only drastic ban can save environment
Letter from Murali Sharma

I refer to the I Say piece, "Bring your own chopsticks" (June 5).

The world has come face-to-face with the crisis perpetrated by the humble chopsticks which threatens to deplete forests.

Drastic action is called for. As is evident from past campaigns against littering or smoking, education does not seem the way to go. An early deadline must be set for a ban on the handing out of wooden chopsticks by restaurants and cooked food centres of doubtful discipline.

I am sure many people will not mind. There is health evidence to support the use of good-quality wooden chopsticks in that chopsticks made of plastic and metal carry health risks.

But this problem is is not insurmountable. At one time, diners would assiduously wipe the cutlery in even the most prestigious of restaurants. We can go back to this practice if plastic or metal chopsticks are used. It has also been suggested that people bring their own and be rewarded.

I would suggest that, from next January, all eateries, except those approved to give out chopsticks, be banned from doing so. BYO should become the national culture.

By extension, confectioneries could be banned from giving out plastic knives and candle-holders when one orders a cake for a birthday. Many of us should have these items at home, which can be reused.

I also feel that the use of cellophane or similar envelopes in sending documents should be disallowed. Magazines and annual reports should be sent in envelopes made of recycled paper.

I hope the authorities will move aggressively to curb environmental destruction.

It's also a matter of personal hygiene
Letter from Sam Lai Wah

We should also look into how food courts and coffee shops handle chopsticks, spoons and forks. The way the handler distributes cutlery to stalls, without wearing gloves, makes me worry about hygiene.

I have even seen customers searching through a heap of chopsticks or cutlery to pick out the clean ones.

Bringing your own chopsticks is a matter not only of environmental awareness; it is also about taking care of our personal hygiene.

Today Online 15 Jun
Hygiene is a priority
Letter from ONG SENG ENG Head, Resource Conservation Department
and S SATISH APPOO Head, Environmental Health Department National Environment Agency (NEA)

We would like to thank Murali Sharma and Sam Lai Wah for their letters and feedback ("Chop chopstick provision", June 8).

The NEA subscribes to the 3Rs (Reduce, Reuse and Recycle) as a sound principle to reduce waste.

Each person has the power to exercise a personal choice not to take disposable chopsticks, cutlery or plastic bags whenever these disposables are not necessary.

We share the concerns expressed by both readers on the need to avoid unnecessary wastage of resources and for a high standard of hygiene.

While we promote the 3Rs, we must ensure that high standards of hygiene are maintained.

NEA has a comprehensive inspection programme targeted at maintaining good food and personal hygiene standards. Our advice to food handlers on washing of cutlery is to wash all cutlery properly with detergent and clean water. Stall operators are reminded regularly to maintain good hygiene practices and enforcement action is taken whenever these standards are violated.

We request the public who come across instances of malpractices in good hygiene standards to alert the NEA by calling our hotline 1800-CALL NEA (1800 2255 632).
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