EDIBLE CUTLERY

The Problem we are solving:

- Plastics consumption is growing about 4% every year in western Europe. (http://confint-

europe.net/public/Seminaire_Europe/Docts_pedagos/Waste_Plastics_recycling_information
_sheet_9pgs_F_Alvisi_ENG.pdf)
- Lunchtime trash is second only to office paper, as the leading source of school waste,
according to Green Teach Magazine, 2004
- McDonald’s website claims to serve 60 million people globally per day, which means at least
that many superfluous straws are used and thrown out each day. Taking into account other
fast-food restaurants and convenience stores selling fountain drinks, straw waste is startling.
(http://www.reuseit.com/facts-and-myths/learn-more-disposable-lunch-facts-items-carried-
in-work-and-school-lunches.htm)
- In 2009, the United States generated 13 million tons of plastics waste from containers and
packaging, and 7 million tons of nondurable plastic waste (for example plates and cups). The
combined total of nondurable disposables exceeded the 11 million tons of plastic durable
goods, such as appliances [EPA]. Only 7 percent was recovered for recycling.
- the numbers for several factors are accounted for, calculating the demand of resources
needed to produce one pound of either polypropylene or polystyrene, the two main plastics
used in plastic utensil production.

Manufacturing 1 Energy Used Water Used Solid Waste CO2 Emissions

lb of material (kWh) (gal.) (lbs.) (lbs.)
Polypropylene 9.34 5.12 0.029 1.67
Polystyrene 11.28 20.54 0.113 2.51
https://sites.google.com/a/pvlearners.net/sustainability/a-life-cycle-analysis-a-plastic-fork

#1 – The Vast Majority Of Plastic Cutlery Can’t Be Recycled

- First of all, only 6% of all plastic waste in the US is recycled. Let me repeat that – only 6% of
all plastic waste in the US is recycled. That’s a very low number.
- Most plastic cutlery is made from a type of plastic known as polystyrene1. Polystyrene or
expanded polystyrene is more commonly referred to as Styrofoam. It is very difficult
torecycle Styrofoam. Most municipalities simply do not offer Styrofoam recycling and thus
plastic cutlery that is put into a recycling bin is usually just sorted out at the recycling facility
and sent to a landfill.
#2 – It Creates Waste
- But solid waste isn’t the only thing that’s wasteful about plastic cutlery. Plastic cutlery also
takes energy and water to create. Some compostable food packaging manufacturers for
instance canmake 2 compostable forks (made of PLA derived from corn) using the same
energy used to make 1 polystyrene fork.
http://vivbizclub.com/2010/08/20/plastic-cutlery/
Materials used to produce the plastic cutlery

Modifiers are typically added to both of these base polymers to improve the stability
of the material and make manufacturing easier. Often, coloring agents are added to make the
material more appealing than the typical colorless material that originally results in initial
production. For example, the inorganic material titanium oxide can be included to produce the
color white, which is the most typical color of plastic utensils.

Material Purpose Examples

Fossil Fuel Raw material for Oil or Natural Gas
hydrocarbons
Monomer Base polymeric material Propylene, Polystyrene,
Ethylene
Colorants Produces Color Titanium Oxide (White)
Plasticizers Increases workability and Paraffinic Oils, Glycerol
flexibility of polymer
Stabilizers Prevents breakdown of Unsaturated Oils (ex Soy
polymers during heating Bean Oil)
Protectors Prevent Environmental Ultra Violet Protectors,
Degradation Antioxidants
Removal Compounds Helps remove plastic from Ethoxylated Fatty Acids,
mold Silicones

Figure 1 (Romanowski , 2012)

Source: https://sites.google.com/a/pvlearners.net/sustainability/a-life-cycle-analysis-a-plastic-fork

Edible Cutlery Does Exist!!!!

Copied from the Bakey’s Website

(http://www.bakeys.com/EdibleCutlery.html)

Edible Cutlery

Ingredients-

These are made of various flours. Flavors can be added as per consumer’s choice like-hot n spicy,
onion and tomato, garlic, ginger, spicy or sweet.
Hygiene standards-

Being edible, manufacture of these products is restricted by the regulations laid under Food Safety
and Standards Act. These will be strictly adhered to apart from ISO 22000

Nutri Facts

These Vary as per proportions of grain chosen (per 10 gram of edible cutlery)

Grams Micrograms

Proteins 1.06 Carotene 3.97

Fat 0.12 Thiamine 0.03

Minerals 0.13 Riboflavin 0.01

Fiber 0.19 Niacin 0.28

Carbohydrates 7.64 Folic Acid 1.33

Miligrams Calories

Iron 0.56 Energy 34.86

Calcium 2.43

Use / Advantages Of Usage Of Edible Cutlery As Against Plastic Cutlery

Plastic Cutlery Edible Cutlery

Cost Low Cost Low Cost

Convenience High High

Disposal Though easy causes harmful Can be eaten after using it or can be
effects on environment left to decompose
Taste Leaves a bad taste when Does not dominate the taste of the
used to consume food food being consumed

Health Not good for the health Good for health when consumed
(causes cancer, damages after finishing the food (contains
nervous tissue and is fiber, iron, protein, calcium, etc., in
hormone-disruptive) proper proportions)

Effects on Environment When disposed, plastic is Takes a lot lesser time to

resistant to decomposition decompose and acts as a good
therefore takes long time to fertilizer
decompose

Energy used to produce Petroleum is used to It is manufactured using flour of

produce plastic food grains.