The waste created by disposable bamboo chopsticks used in dine in restaurants, fast food, and takeaway has anincreasingly enormous impact. The object of this study was to investigate the effect of the type of laminate structure on themechanical properties of a novel type of biodegradable bamboo-wood hybrid composite processed from the reclaimedbamboo chopsticks and wood veneer hybrid laminate composite (BWHC). Four types of laminate structures were chosen forcomparison namely: bamboo chopsticks parallel laminate (Type I), bamboo chopsticks cross-laminate (Type II), bamboochopsticks-wood veneer parallel laminate (Type III), and bamboo chopsticks-wood veneer cross-laminate (Type IV). Theresults revealed that the modulus of rupture MOR of Type I>Type III>Type IV>Type II. The optimum bonding strength forBWHC was displayed by the structural Type III, followed by Types I, IV and II. The horizontal wood veneers layer betweenthe bamboo chopsticks layers effectively improve the bonding strength of BWHC which was confirmed by SEM observation. The dynamic mechanical properties of BWHC were examined by performing low velocity impact loading tests. The impactperformance of BWHC was significantly greater in the samples designed with a cross-laminate structure. Mixed failuremodels for the BWHC under the impact test were found, including debonding, delamination, fiber tensile fracture, andstructural collapse. Structural collapse was main failure model of BWHC with a cross hybrid lamination and their values ofthe total energy absorbed was far greater than BWHC with parallel laminate. This study suggest that bamboo-wood hybridcomposite with low cost, biodegradability, and excellent physical and mechanical properties can be manufactured by therecycling utilization and structural design.