With the deepening of the “plastic limit” policy, wheat tableware has become a new environmentally friendly choice. What are its core characteristics? Journalists collaborate with testing agencies to conduct investigations from four dimensions. ​

On the raw material side, wheat straw accounts for over 60% of the standard products, and most of the raw materials come from farmers in Henan, Shandong and other places. In the past, straw was often burned, but now it can be sold for 200 yuan per ton, increasing income by over 10000 yuan per year, “said Mr. Wang, a farmer in Shandong. This not only reduces pollution but also broadens the path for farmers to increase income. However, one sample still tested excessive plastic, suspected of false advertising. ​

In terms of safety, after soaking in boiling water at 100 ℃ and heating in a microwave oven, no formaldehyde or heavy metals were detected in the 5 samples, which meets the GB 4806.7-2016 standard. High temperature resistance is better than ordinary plastics, but do not store acidic or oily foods for a long time, “reminded food safety expert Li Li. ​

Degradation performance needs to be differentiated in different scenarios: in industrial composting environments, standard samples can degrade into organic matter within 90 days; In natural environments, it takes 6-12 months. Environmental engineer Zhang Qiang emphasized that the mixed disposal of biodegradable waste in the channel will affect the effectiveness. ​

On the consumer side, market regulatory authorities suggest selecting products with the “compostable” label, reviewing testing reports, and prioritizing reputable brands. At present, wheat tableware is being optimized throughout the entire chain, balancing environmental protection and practicality, and promoting green consumption.