Pros and Cons of Pasta Straws for Bars and Restaurants

Pasta straws are getting some attention as a novelty alternative to plastic straws- but what are the pros and cons of pasta straws for your business?

✅ Biodegradable and compostable unlike plastic or bioplastic, so they won't harm the environment or wildlife.

❌ Pasta straws are not zero-waste. Increased land-use demands for wheat for disposable pasta straws creates greenhouse gas emissions, food security concerns and biodiversity impacts through the use of pesticides, fertilisers and other chemicals in the growing and manufacturing process. 

❌ Pasta straws are single-use; they are used only once and then discarded. This means that all of the resources and pollution that goes into producing and transporting the straw to you is all for a single 20 minute use, only for more pollution to be emitted and resources to be wasted to make and ship even more pasta straws - all of which will be discarded after only one use. Learn more about the sustainability of different straw options here.

❌ Often aren't gluten free, posing a health and safety concern for intolerant and coeliac customers, and placing a burden on your staff to ensure each customer is checked before being served. There is also a serious danger that cross-contamination of gluten onto cutlery, plates and glasses can cause illness in customers with coeliac disease.

❌ While a pasta straw is structurally sound for about an hour before softening into a noodle, the outer shell starts to soften and clouding the drink after only 15 minutes. These times are much shorter in hot drinks.

❌ Lose your business money. Read our analysis of the cost of different straw options for your bar or restaurant here.






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