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February 22, 2025
Nevada’s Crackdown on Plastic Cutting Boards and Microplastics in Food
Nevada lawmakers are considering a ban on plastic cutting boards in commercial kitchens, driven by medical student Joshua Khorsandi’s advocacy against microplastics in food. Sen. Dina Neal (D-Las Vegas) has proposed adding the ban to Senate Bill 173, which targets single-use plastics and products containing PFAS chemicals.
Microplastics are a growing concern, though the U.S. Food and Drug Administration states there is no clear evidence they pose a health risk. Chemical engineer John Spevacek argues microplastics are an unavoidable part of modern life, appearing in household dust and everyday plastic products.
Plastic cutting boards, typically made of high-density polyethylene, are favored for their practicality. They are lightweight, dishwasher-safe, non-porous, and cost-effective. Wood cutting boards, while visually appealing, require meticulous maintenance and cannot be easily cleaned in dishwashers.
Some chefs argue that banning plastic cutting boards would disrupt kitchen operations with little benefit. Online forums highlight frustrations from food professionals who feel such policies prioritize ideology over practicality.
While Khorsandi’s advocacy has gained legislative attention, questions remain about prioritizing activism over industry expertise. The outcome of SB 173 is uncertain, but Nevada’s culinary professionals may soon need to adapt if the ban moves forward. Whether this remains a local issue or sets a precedent for other states is yet to be seen. Learn more about this topic here.
Microplastics are a growing concern, though the U.S. Food and Drug Administration states there is no clear evidence they pose a health risk. Chemical engineer John Spevacek argues microplastics are an unavoidable part of modern life, appearing in household dust and everyday plastic products.
Plastic cutting boards, typically made of high-density polyethylene, are favored for their practicality. They are lightweight, dishwasher-safe, non-porous, and cost-effective. Wood cutting boards, while visually appealing, require meticulous maintenance and cannot be easily cleaned in dishwashers.
Some chefs argue that banning plastic cutting boards would disrupt kitchen operations with little benefit. Online forums highlight frustrations from food professionals who feel such policies prioritize ideology over practicality.
While Khorsandi’s advocacy has gained legislative attention, questions remain about prioritizing activism over industry expertise. The outcome of SB 173 is uncertain, but Nevada’s culinary professionals may soon need to adapt if the ban moves forward. Whether this remains a local issue or sets a precedent for other states is yet to be seen. Learn more about this topic here.
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