How to Reduce Microplastics in Your Kitchen

As studies continue to investigate the impact that pervasive microplastics can have on human health, many of us are looking for practical ways to minimize our exposure to these tiny particles of plastic, and there’s no better place to start than the kitchen, where food preparation and storage create multiple touchpoints for contamination.

Lisa Erdle, PhD, — a biologist, ecotoxicologist, and the director of science and innovation at the 5 Gyres Institute, a nonprofit focused on reducing plastic pollution — points out just a few of the potential risks from microplastics exposure, noting that research has shown that these particles are linked to “oxidative stress and inflammation as well as endocrine disruption, cardiovascular disease, and dementia.”

Unfortunately, one recent comprehensive review published in the peer-reviewed journal Heliyon found that home kitchens may serve as a significant contributor to microplastics exposure through items such as food preparation tools, cookware, and food storage options made from plastic. 

While the full extent of health implications is still being investigated, many home cooks are already seeking proactive steps to reduce their own microplastic exposure. Erdle says that while more research is ongoing, “at this point, we already know enough to act,”

As home cooks look for advice, here are five practical kitchen swaps to avoid microplastics in your kitchen without sacrificing functionality.

Choose wooden cutting boards over plastic

Those colorful plastic cutting boards may seem convenient and sanitary, but they're actually a significant source of microplastics, according to Jenni Brandon, PhD, a microplastics pollution scientist and sustainability consultant. 

Brandon explains that when you are cutting directly on a plastic board, these surfaces can shed microplastics into your food with each slice. She also notes that plastic cutting boards can lead to the exposure of millions of pieces of microplastics per year from just one piece of kitchen equipment.

On the other hand, wooden cutting boards provide a durable solution that won't contaminate your carefully prepared ingredients. Additionally, for anyone worried about sanitation, research has found that there is no notable difference in the presence of bacteria on wooden versus plastic cutting boards as long as they’re thoroughly cleaned.

Trade plastic cooking utensils for stainless steel, wood, or silicone

When exposed to high cooking temperatures, plastic spatulas, spoons, and tongs can release microplastics into your food. Stainless steel, wood, and high-quality silicone utensils are excellent alternatives that withstand heat without degrading and emitting microplastics.

And although silicone is easy to clean and flexible like plastic, it doesn’t emit microplastics like traditional plastic materials do.

Replace microfiber towels with cotton alternatives

One unexpected source of microplastics is microfiber towels, which may be able to absorb a lot of liquid and dry quickly but are often made from synthetic fabrics derived from plastic, like polyester and polyamide. Each time these towels are used and washed, their friction against another surface releases microplastics.

It’s estimated that textiles produce about one-third of the microplastic pollution in the world’s oceans, so switching to natural fibers like 100% cotton can help significantly decrease microplastic contamination. 

Dr. Erdle echoes this, stating that “opting for home textiles made from natural fibers [like cotton] instead of synthetic” is another way to reduce plastics in the kitchen. Another added bonus? Cotton is also highly absorbent and durable, making it an excellent option for kitchen towels.

Ditch artificially non-stick pans for traditional cookware

While many of us reach for nonstick Teflon pans because they are easier to clean, these skillets are coated with polytetrafluoroethylene, which degrades over time — especially when overheated and scratched — and releases microplastics. 

A recent study found that scratched or cracked nonstick cookware may release about 2,300,000 microplastics and nanoplastics. The good news is that there are a variety of naturally nonstick cookware alternatives, such as stainless steel or cast iron pots and pans. These tools are much more sturdy and do not contain the Teflon coating found on artificially nonstick cookware.

Swap single-use plastic wraps and bags for reusable alternatives

Although they’re useful, plastic wraps and zippered bags are another major source of microplastics in the kitchen. Because of this, Brandon states that she does not “own [plastic] bags or plastic cling wrap”. 

Disposable plastic wrap can be replaced with beeswax wraps, which are a natural, reusable alternative that can be composted after six to 12 months of use. Silicone storage bags are another great option for replacing plastic zippered bags. These reusable substitutes can be frozen, boiled, and even thrown in the dishwasher and do not shed microplastics. 

The pervasive presence of microplastics may make it challenging to identify where to even begin to start decreasing your exposure. As Dr. Brandon points out, “it's overwhelming if you try to eliminate all plastic at once.” 

Instead, experts recommend replacing items as they wear out, prioritizing those that come into direct contact with food, and focusing on changes you can maintain over the long haul. As research continues to reveal the potential health implications of microplastic exposure, these simple kitchen swaps offer practical steps toward minimizing microplastics in your life.