If you’re like most Australians, your kitchen drawers are probably filled with trusty plastic utensils, colourful cutting boards, and a collection of containers for leftovers. Plastic has been a kitchen staple for decades—it’s cheap, lightweight, and easy to clean.
But in recent years, a growing chorus of health experts and environmental advocates has started to sound the alarm: could these everyday items be putting our health at risk?
Let’s take a closer look at the latest research, what it means for your health, and practical steps you can take to make your kitchen safer, without breaking the bank.
Plastic is everywhere. According to the United Nations, a staggering 460 million metric tonnes are produced globally each year. But the real concern isn’t just the plastic we see—it’s the tiny fragments we can’t. Microplastics, which are particles smaller than 5mm, are now found in our oceans, soil, air, and, alarmingly, our food.
It’s not just a global issue—Australia is facing the same challenge. Studies have shown that microplastics are increasingly found in Australian kitchens, with plastic and non-stick cookware releasing thousands of microplastic particles into food during preparation.
Research led by Commonwealth Scientific and Industrial Research Organisation (CSIRO) has further emphasised the pervasive presence of microplastics in the Australian food supply, highlighting the urgent need for more investigation into potential risks to food safety and health.
How do they get there? It’s not just from plastic packaging or pollution. The very tools we use to prepare and store our food—plastic cutting boards, utensils, containers, and wraps—can shed microplastics during everyday use. Chopping veggies on a plastic board, stirring a hot pot with a plastic spoon, or microwaving leftovers in a plastic container can all contribute to microplastics ending up in our meals.
A recent study found that plastic cutting boards alone could shed between 7.4 and 50.7 grams of microplastics per person per year. That’s not a trivial amount, especially when you consider how often we use these items.
Here’s where things get a bit murky. Scientists have detected microplastics in many parts of the human body, including the lungs, heart, and even the placenta. Animal studies suggest that microplastics can cause inflammation, disrupt hormones, and potentially lead to other health issues. However, the evidence in humans is still emerging.
Researchers, like Professor Tracey Woodruff from the University of California, San Francisco, urge caution. ‘If we wait to try and put a finer point on the science, that means that we’re also continually being exposed, and that could lead to more adverse health effects, some of them which we haven’t even identified yet,’ she warns.
In other words, while the jury is still out, many experts recommend taking a ‘better safe than sorry’ approach.
Should you toss all your plastic kitchenware? Not necessarily. Experts like Anne-Marie Bonneau, author of The Zero-Waste Chef, suggest a gradual approach. ‘I wouldn’t suggest just taking all of your stuff and pitching it. Maybe when it breaks, replace it,’ she says. This is not only more affordable but also more environmentally responsible.
If you’re looking to reduce your plastic exposure in the kitchen, a few simple swaps can make a big difference. Switch out plastic cutting boards for wooden or bamboo ones, which are durable and naturally antimicrobial.
Choose utensils made from stainless steel, bamboo, or silicone, which is more stable at high temperatures. For food storage, opt for glass or stainless steel containers, or repurpose glass jars for pantry items.
Ditch plastic wrap in favour of plates, beeswax wraps, or silicone lids. Replace plastic sponges with natural fibre or cellulose options, and consider cookware made from stainless steel, cast iron, or ceramic instead of non-stick pans.
It’s not just home cooks who are rethinking plastic. Chef Edward Lee, for example, has eliminated plastic from his Washington, D.C. restaurant, swapping in wooden boards, glass and metal containers, and paper takeout boxes. While some changes required a bit of adjustment (goodbye, plastic squeeze bottles!), he says the shift has made his staff more mindful and less wasteful.
Plastic is deeply woven into modern life, and it’s unlikely any of us can avoid it completely. But by making a few thoughtful changes in the kitchen, you can reduce your exposure to microplastics and help protect both your health and the environment.
Have you started swapping out plastic in your kitchen? What alternatives have you tried, and what’s worked best for you? Share your tips and experiences in the comments below.
Also read: Seven everyday foods that carry the most microplastics—and what you should eat instead
