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Justenbois is Zero Waste

Distinctive & Eco-Utensils

At JUstenbois, it’s Zero Waste

Our maple wood and our manufacturing methods
are derived from sustainable management

A mature tree captures little carbon. After its removal the younger ones grow much faster and thus capture more carbon dioxide.

We mainly use sugar maple from Quebec. Being more northern, its density is greater and matches our quality standards.

There are very few sugar maple plantations in Quebec.
When necessary we supplement our needs with American suppliers.

Long life and low maintenance.
Unique combination of naturally-occurring resins: Linseed oil, wax, rosemary and lemon.
All compliant with the standards of the FDA – Food Drugs Administration.
Ensuring a patina that requires no upkeep.



Our Values and Actions


Millions of plastic utensils are thrown away every day.  Plastic utensils take 500 to 1000 years to disintegrate i. (1). In the global awareness campaign aimed at reducing plastic (bags, straws, bottles, utensils, etc.) (2,3), JUstenbois brings an eco-friendly, zero-waste, safe and sustainable solution.

Have you thought about bringing your utensils to work, to school or on picnics? With JUstenbois’ maple wood utensils, this will quickly become a habit you will not want to do without.

Maple cutlery from JUstenbois could accompany you for the next 15 years. In comparison, bamboo utensils have a shelf life of about 3 to 6 months (according to a dozen of  bamboo utensils users met in exhibitions where Justenbois was present) and do not offer the softness, strength and ergonomic shape and style of JUstenbois utensils. After 15 years, you will have bought one maple utensil cutlery for the modest sum of 0,19$/month (2,33$/year). While for bamboo we speak about 2,60$/month (30$/year).

According to Équiterre: “Recycling is much better than waste disposal, but it requires human, material and energy resources that make it the third choice in waste management, after reduction and re-employment.” (4) So, you have choice: biodegradable or long term reusable.

Is wood hygienic? Studies on cutting boards have shown that hardwood is safer than plastic (5,6,7). In fact, its porous (microscopic), rough surface generates unfavorable conditions for the proliferation of microorganisms (8). In addition, wood has this particular characteristic of producing antimicrobial components capable of inhibiting or limiting pathogenic fungi and bacteria growth (7).


  5. HAVLICEK, Lee. (2012) In praise of wooden spoons
  6. SHIPMAN, Matt (2014) Fast facts about cutting boards and food safety in your kitchen,
  7. MILLING, A. et al., (2005) Survival of bacteria on wood and plastic particles:Dependance on wood species and environmental conditions, Holzforschung, 59, pp. 72–81.
  8. AVIAT, F. et al., (2016) Microbial safety of wood in contact with food: A review, Comprehensive reviews in food science and food safety, vol.15.
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