Affiliation:
1. Nanjing Forestry University
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.
Subject
Waste Management and Disposal,Bioengineering,Environmental Engineering
Cited by
4 articles.
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