Larissa Ardis

Ditching disposables: Reusable chopsticks should be a no-brainer for sushi diners

When our graduate class in resource and environmental management was given an assignment by Dr. Anne Salomon to undertake a conservation action informed by science and report to back to the class about it, we were excited by the opportunity to take on some worthwhile local issue and actually get credit for it. After batting around some ideas, our group chose one that had nagged at us for some time and seemed to offer some unpicked ‘low-hanging fruit’ for the environmental movement: the widespread practice, particularly among sushi restaurants, of doling out disposable chopsticks for dine-in customers. Unlike with many other…

Continue reading