Designed by Rui Peng, co-founder at CRITICAL and chef Tom Hishon, the kingi board is made using CRITICAL’s proprietary technology which turns old commercial fishing nets and recycled post-consumer packaging and plastic wastes into a chef-grade chopping board.
Introducing the kingi chopping board, a special collaboration between our sustainable seafood restaurant kingi, green technology startup CRITICAL, and not-for-profit organisation LegaSea.
Together we’re shining a light on the impact that bottom trawling and commercial fishing has on our ocean’s ecosystem – one chopping board at a time.
All profits from the kingi board go to LegaSea, a non-profit organisation dedicated to restoring the abundance, biodiversity, and health of New Zealand’s marine environment.
