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Saving the Environment, One Chopstick at a Time

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Native New Yorker Colin, 4, and his uncle, Julien Vernet, 25, experiment with chopsticks at Colin's favorite eatery in New York City's East Village.

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In China and Japan, there is a small-scale environmental movement to cut down on the waste generated by more than 70 billion pairs of chopsticks used each year. Now some American restaurants are following the lead of their Far Eastern counterparts and encouraging a policy of BYOS--Bring Your Own Sticks.