I am planning to undertake a community-based project with businesses, namely Asian restaurants, to attempt to convert them from disposable to reusable chopsticks. Disposable chopsticks are often referred to as 'waribashi', which is the Japanese term. Any information on similar initiatives, the impact / scope of the problem or links to eco-friendly chopstick alternatives would be helpful. Any projects working with restaurants on environmental behavioural change might also be relevant.
University of Toronto