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1. Disposable Utensils: What Are the
Consequences of Convenience?
The other day when standing in line at the lunch truck, I watched someone in front of me buy a sandwich and ask for
napkins. Big deal, right? To my surprise, they were handed both napkins and a plastic fork and spoon. They turned around
and walked away, throwing their cutlery in a trashcan 10 feet away.
This was among the shortest product lifespans I've ever witnessed. And of course that got me thinking: What is the average
lifespan of a plastic fork, spoon or knife? Ten minutes? How often are plastic cutlery thrown away without even being used?
How many are disposed of every day? And, one of my least favorite questions, what material is the most eco-friendly?
Speaking of forks, they require a bit of responsibility to reduce, but ultimately make a difference in the world of solid waste.
Let's take a look at your average 1/8" thick plastic fork. How many people do you think pick up (or more likely, are given
without asking) a disposable plastic fork each day in the U.S.? Even estimating a low number like a half million gives us a
100-mile-long bridge of forks (that's not even including spoons and knives).
So, what are your options? Obviously, I definitely support using a metal fork over and over again instead of tossing a plastic
fork every day.
Then, there's the compostable plastic forks, by the way. Yes, they're cute and all, but they're expensive and I don't expect
most businesses to purchase them. On top of that, they're not suitable for home composting (trust me, I've tried) and are
troublesome for commercial composting facilities because they take several cycles to biodegrade completely.
When this kind of stuff hits the landfills, it degrades even slower. While methane collection systems in landfills have
improved airflow to an otherwise anaerobic pit, they aren't magical places full of biodegradation faeries. There's no such
thing as a leakproof landfill either, but that's for another article.

2. A few months ago the Capitol building in Washington D.C. stopped using compostable utensils and cups in exchange for
negligent Styrofoam and plastic. Big mistake. They could've kept the compost program and switched to paper cups and
plates (both compostable and cheaper than bioplastics). Even better, they could've implemented metal utensils. Hand
washed or put through a remotely modern dishwasher, you're still benefiting over time.
So, I challenge you to have your own silverware on hand. Instead of getting your ten minute fork every day, place one at
your desk. After eating, rinse your fork when you hit the restroom. And, while you're at it replace your Styrofoam clamshell
with a reusable container. How hard is that?
Still not remotely interested? Let's try another angle then. Are you a food service entrepreneur? How about purchasing stuff
such as metal sporks, reusable to-go containers or reusable chopsticks? Considering customizing them for your business
and design a discount program. Similar to the coffee mug bandwagon, have your customers passively advertising for you by
getting a discount on their meal or snack when they bring their reusable cutlery or container. These items are usually small
enough to fit in your purse or wallet, so it's rather easy.