Straw modification - reduce carbon emissions

The catering industry consumes a lot of straws, especially the rise of milk tea shops in recent years, which has increased the amount of plastic straws. Even if some restaurants and milk tea shops use paper bags and cups to serve drinks and reduce the use of disposable chopsticks, plastic straws are still inevitable due to their direct contact with people's mouths.

Current steel industry overcapacity, whether can make a kind of iron or wood straw, straw recycling. Fasten the straw to the cup. Consumers who drink drinks in restaurants or milk tea shops are not allowed to take the cup and straw away after using the straw, and the restaurant will clean them and reuse them. If a restaurant consumes 1,000 plastic straws a day, but only 150 people eat at the same time, then using iron or wooden straws requires only 150 straws a day and reusing them the next day, the damage rate is very low. Over the course of a year, 365,000 plastic straws will be produced and thrown away, or 200 wooden/iron straws (including partial damage and loss), assuming that the wooden straws cost 50 times as much as the plastic straws, with a yearly cleaning cost of 1,000. (365000 x 1) is still much larger than (200 x 50 + 1000), so it is a reflection of cost reduction for merchants. Using excess iron or wood is significantly less carbon-intensive than plastic and is easily degraded. They will also be able to decorate the cups and straws and sell them at a higher price, creating a bigger profit for the store.

 

Actor(s)

Catering sector

 

Trigger (intervention)

 

Criticality

 

Feedback Dynamics

 

Timescale and scaleability

 

Resistance

 

Author

Kelsey

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