Bamboo contends with hemp for the primacy of sustainability in agriculture. Among its many uses is the manufacture of utensils and objects, including for food contact. From India, guidelines to ensure the safety of MOCAs (Food Contact Materials and Objects) made from bamboo.
Bamboo, champion of sustainable agriculture
The bamboo plant–of which more than 75 genera and 1,300 species are recorded–occupies a total of 25 million hectares between forests and intensive cultivation. (1) It can grow in different climates, from the tropics to mountainous areas, and is endemic in China, India, Japan, Korea and Australia. Eighty percent of the production of bamboo-based items and materials takes place in Asia and Southeast Asia (predominantly in China, India and Burma), where per capita consumption of these products is estimated at about 11 kg/year.
Ecologically, bamboo plays a providential role. In reforestation of territories, protection of soils, combating desertification, pollution and climate change. Thanks to:
– Lush and rapid growth–up to 91 cm/day, some species–that does not require the use of agrochemicals (e.g.pesticides, herbicides, fertilizers),
– Ability of roots to prevent soil erosion,
– ability to capture more carbon dioxide (+35%) and provide more oxygen in the atmosphere, compared to trees.
It is a high-yielding renewable resource, harvested within 4-5 years, with 2-5% biomass (compared to 15-20 years and 10-30% biomass of softwoods). Flexibility, mechanical compressive strength and a waxy surface facilitate its use in various fields. Starting with green building and construction of furniture, flooring, furnishings and numerous consumer items, including toys. As a sustainable alternative to plastic and even wood, due to the outstanding performance mentioned above. Compared with wood, by the way, bamboo has the advantage of having no spokes or knots.
Bamboo in MOCAs and other everyday objects and materials, the issues to be addressed
There is obviously no shortage of dark sides in cultivation and processing, to bamboo as to any other production chain. And it is therefore essential to share international standards to guard safety and socio-environmental sustainability. In the countries of production as well as in those that import its processed products. Ensuring effective compliance with requirements with the help of modern technologies, such as public blockchain systems (following the Wiise Chain approach, for example).
As for worker health and product safety, the main risks relate to the use of formaldehyde, a highly hazardous chemical. (2) In addition to the use of additives and substances (e.g., solvents, detergents), or the coating with paints (e.g., flatting) that-as the case may be-may be unsuitable for food contact on objects intended for food contact, or otherwise dangerous. Sustainability in turn is undermined when bamboo is treated with solvents (e.g., carbon disulfide), as is customary, to make yarns (rayon, viscose) then falsely promoted as ‘green.’ (3)
The safety assurance of food contact materials and items made from bamboo received special consideration in August 2019 from the Indian Food Safety Agency. With the aim of clarifying the requirements for the production and use of tableware made of this material. A measure in perfect harmony with the coordinated plan of MOCA controls defined by the European Commission in its recommendation 15.5.19.
Bamboo plates and cutlery, the FSSAI standard
The Food Safety and Standards Authority of India (FSSAI) guidelines, published on 8/30/19, stand out for their conciseness and effectiveness. (4) And the topicality of the theme, recalled in the introduction, is extraordinary:
(a) Bamboo utensils and tableware, for preparing and serving food, have been used in India since time immemorial,
(b) the scientific literature reports no health risks associated with the use of such materials, in their raw state,
(c) forks, knives, straws and stirrers, reusable bamboo cups are a viable alternative to corresponding disposable plastic items.
The waste hierarchy that the circular economy is about https://www.egalite.org/economia-circolare/-it is always worth remembering-is based first and foremost on reduction and reuse. And even if bamboo cutlery does not turn out to be durable, it still comes from renewable sources and low-energy processes. Attention should therefore be paid to the essential requirements for ensuring the safety of materials in view of their destiny for food contact:
– surfaces should be smooth and clean, free of paint, dirt, dust and odor,
– Absence of chemical and microbiological contaminants,
– objects must be (designed to be) durable and reusable,
– a label should indicate durability and storage methods.
The production of MOCAs from bamboo must follow certain basic rules, in addition to the proper adherence to good hygienic practices designed to prevent physical, chemical and microbiological contamination:
– the only materials allowed are edible varieties of bamboo,
– the material must not pose any risk to human health,
– bamboo used can be disinfected only with salt, neem and boiling drinking water (mandatory),
– must be dried under suitable hygienic conditions to avoid contamination and stored properly.
Bamboo MOCA, use and cleaning
Bamboo items intended for food contact can be used and cleaned as is customary with common kitchen items. With a few extra little touches to better preserve materials and ensure their safety:
– Wash items immediately after use, with common detergent, to prevent food from sticking to the bamboo,
– Avoid prolonging soaking in hot water beyond 5 minutes,
– Carefully clean the forks between the tines (the tips).
Dario Dongo
Notes
(1) M, Zhou M, Baskar K and Packiam SM. (2018). Role of Bamboo in Ecosystem. Austin J Environ Toxicol. 2018; 4(1): 1023. ISSN: 2472-372X
Kleinhenz, V., Midmore, D. J. (2011). Aspects of bamboo agronomy. Advances in agronomy, Vol. 74. Academic press
(2) On formaldehyde, see the classifications collected by Echa and under Reach,
(3) In the textile sector, the only real ‘green‘ solution is that offered by hemp. Unbeatable – in terms of water and labor savings – even compared to ‘organic’ cotton
(4) SEE https://fssai.gov.in/upload/advisories/2019/09/5d6e4cd671207Letter_Bamboo_Food_Material_03_09_2019.pdf
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.