Many people don’t want to use plastic cutting boards due to the non eco-friendly quality of plastics overall. On the flip side, many people worry about wooden cutting boards because they’re afraid of germs staying on the board. So… which is safer? Wood or plastic? And which is a more eco-friendly choice?
Germs can actually stay on both plastic or wood – the catch is in how you clean your cutting board. Studies show that if you clean your wooden cutting board properly, you can even use it safely for meat.
How to be safe:
- Use two cutting boards – one for produce and one for meats.
- After use, wash in the hottest water possible and a basic natural soap (say like an eco-friendly dish soap). Dry with a clean towel.
- Never leave your board sitting around wet – dry it as well as you can as dampness aids in bacteria growth.
As for the eco-friendly qualities, wood is a better choice. Especially if you get a sustainable wooden cutting board – such as a board made from sustainably harvested bamboo. Plastics are made from non-renewable resources, so plastic cutting boards are never going to be a better choice. That said, another great option is snagging a Paperstone Cutting Board from Preserve. These cutting boards are made with 100% recycled Forest Stewardship Council certified Paperstone and feature a knife-friendly surface with non-porous, petroleum-free coating. Plus these boards look great (see below).
To learn more read; Green Cutting Board Know-How.
