The use of plastic kitchen tools has raised concerns about microplastics exposure and its potential impact on human health. According to the United Nations, 460 million metric tons of plastic are made annually, with some scientists warning that microplastics in food can be detrimental to our well-being.
Microplastics can be introduced into our bodies through various means, including food preparation tools like plastic cutting boards, containers, and utensils. Even heating these items can release microplastics and nanoplastic particles. However, research on the health effects of microplastic exposure is still evolving.
To minimize exposure, experts recommend replacing plastic kitchen tools with sustainable alternatives. Anne-Marie Bonneau, author of The Zero-Waste Chef, suggests updating kitchen staples gradually rather than making a complete switch at once.
Bonneau has eliminated plastic from her kitchen by using wooden cutting boards, glass containers, and cotton dish towels. She also employs alternative methods for food storage and preparation, such as parchment paper instead of plastic wrap. By adopting these changes, home cooks can reduce their exposure to microplastics and contribute to a healthier environment.
Chef Edward Lee’s restaurant, Shia in Washington D.C., has successfully implemented sustainable practices by replacing plastic with eco-friendly alternatives like wooden cutting boards, metal containers, and parchment paper. The changes have not only reduced plastic waste but also fostered a positive cultural shift among staff members.
While some non-plastic alternatives may be more expensive or require extra caution when handling, the benefits of reducing microplastic exposure outweigh the costs. As Chef Lee notes, “Once you do this, you realize there’s no going back.”
Source: https://www.npr.org/2025/05/12/nx-s1-5382300/should-you-toss-your-plastic-kitchen-tools-health-reasons