Our Story
We thought there was a better way. Our mission is to redefine the term waste to resource, one chopstick at a time.
Founders Note
Why I dream about chopsticks
Not too long ago, I tried to apply my wood engineering and stereotypical “German efficiency thinking” to tackle the wood and construction waste in Vancouver, Canada.
Excited, I spoke at a seminar and presented the research results and know-how to create value-added materials. Unfortunately, my talk did not resonate much with industry leaders. It was frustrating, but at the same time, eye-opening.
I realized that in order to prove sustainable business concepts that rely on under-utilized resource supply, there must be thought leaders who show its viability. It had to be interesting, something easy to comprehend, and something that elicits emotions towards the problem of linear economy and our vast amount of waste.
I would need to develop a process
that creates innovative, highly value-added, and appealing products from a relatable resource.
And that is how ChopValue was born.
Fast forward 10 million chopsticks - we have presented our Microfactory concept in more than 10 countries, with media covered in more than 35. For me, we’ve moved beyond proving that we have built a viable, carbon-negative manufacturing business out of discarded chopsticks, and now it's time to expand this concept globally.
Our story resonates with people. We believe that we have the responsibility to educate, inspire, and set an example that resource efficiency thinking should simply be the norm.
- Felix Böck
How We Do It
How We Do It
We urban harvest used chopsticks
Our resource is what others may view as waste - that means we don’t take virgin materials from the environment. Every chopstick is perfect, slender, and defect-free, making them ideal to develop an innovative engineered material. When designing products, our mindset has been circularity and longevity. This allows us to minimize our environmental impact while creating sustainable solutions engineered to last.
Providing Sustainably Sourced Chopsticks To Businesses
Recycling Chopsticks From Businesses
Producing New Products In Local Microfactories
Designing Beautiful, Minimalistic Products
2021 ASSESSMENT
Urban Impact
We lead by example with sustainable practices while being accurate and transparent about our environmental footprint.
Every year we release an Urban Impact Assessment.
We Aim High
Our team’s continuous commitment to redefine the term waste to resource has paved the way for our achievement of Best For The World: Environment during our first year as a B Corp.
As the top 5% in our Impact Assessment area, we are honored and proud to be recognized alongside so many incredible organizations transforming the global economy to benefit all people, communities, and the planet. From here on out, we will only persist on improving our processes and truly use our business as a force for good.
Board Of Directors
|
“I’m grateful and proud that ChopValue is sharing this with the right strategic partners to accelerate the impact they can have on the world and future generations. It was an easy decision to go all in with ChopValue, as one of Little Kitchen Academy’s global strategic partners, as a supporter, and as a director. I believe that every major market across the globe will benefit by having a ChopValue Microfactory in its backyard.” |
“We believe in enabling local entrepreneurs to own their businesses. ChopValue’s transparent business model makes it simple to calculate the environmental benefits and how large the economic rewards can be through franchising to expand their market presence.” |
|
|
|
|
