> subjecting utensils to rather implausible scenarios (when was the last time you microwaved your sushi tray?) That's not implausible. Sushi actually tastes be

> subjecting utensils to rather implausible scenarios (when was the last time you microwaved your sushi tray?) That's not implausible. Sushi actually tastes better a little warm than chilled. Also I think it would make sense to test all food trays the same way, as some of those do get heated quite a bit (e.g. I've microwaved take-out noodles in plastic trays very similar to a take-out sushi trays). It's not like it's plausible that there's some special sushi-tray supply chain where they've carefully determined they can safely get away with using e-waste plastic. It's almost certain that industry consists of many takeout tray companies that each make a whole line of takeout trays for different uses using the same raw materials (e.g. the sushi cart at my employer sold sushi and hot noodle soup in black plastic trays, which plausibly could come form the same manufacturer).