Sip Responsibly: Are Paper Straws Driving Customers Away?

FOR IMMEDIATE RELEASE
Contact:
Gerald Shaffer
Founder, OG Straws
Sunshine Coast, B.C.
gerald@ogstraws.com
+1 (604) 865‑0588

Sip Responsibly: Are Paper Straws Driving Customers Away?

By Gerald Shaffer

SUNSHINE COAST, B.C. — Sept. 25, 2025 — Sustainability is smart. But when your eco-friendly choice frustrates customers, is it still good business?

Across Canada’s cafés, bars, and restaurants, paper straws have become the go-to solution for replacing plastic. But many guests say they’re getting more pulp than pleasure. The switch, while well-meaning, may be hurting the experience—and the bottom line.

“They get soggy, they taste weird, and they ruin the drink,” says Allison Craig, a café regular in downtown Toronto. “I know they’re better for the planet, but sometimes I just toss the drink instead.”

In hospitality, first impressions are sipped. And when a straw starts to collapse halfway through a drink, it reflects on more than just the beverage—it reflects on the brand.

“Responsibility shouldn’t mean sacrificing the customer experience,” says Gerald Shaffer, founder of Sunshine Coast-based OG Straws. “The right product respects both the planet and the person drinking.”

What the Data Tells Us

Surveys from the U.K. and U.S. show a consistent pattern: customers may support sustainability in principle, but not when it compromises comfort or quality.

  • A YouGov UK survey (Aug. 2023) of 2,749 adults found 48% disliked paper straws, with only 15% expressing any approval.A U.S. YouGov poll (Aug. 2023) of over 9,000 adults showed 33% disliked or hated paper straws—more than those who disliked plastic.

  • Ipsos/BuzzFeed found in 2018 that 59% of Americans preferred to receive plastic straws in fast food settings.

The Dilemma: Eco vs Experience

For Canadian businesses trying to do the right thing, the real question is: can we be sustainable without turning customers off?

When paper straws fall short, the consequences are clear:

  • Poor guest reviews

  • Drinks going unfinished

  • Reduced return visits

“We’re not just selling drinks—we’re selling experience,” says Shaffer. “And when a $15 cocktail is ruined by a straw, it leaves a sour taste—literally and figuratively.”

A Local Alternative That Works: Natural OG Rye Straws

OG Straws, based on B.C.'s Sunshine Coast, is reviving a pre-plastic innovation: natural rye-grass straws, used as far back as the 1800s.

  • Strong enough to last the whole drink

  • Grown without plastics, glues, or coatings

  • 100% home compostable—returns to the soil, no special facilities needed

  • Crafted by a Canadian team with an "elbows up" approach to quality

OG Straws are already being tested in venues across B.C. and the Pacific Northwest—and the feedback has been overwhelmingly positive.

“We’re farmers, not marketers,” says Shaffer. “We just grow something simple that works—and doesn't end up in the landfill.”

What You Can Do Today

  • Ask your guests. Use quick cards or online surveys to check how people feel about your current straws.

  • Pilot rye straws. Test a small order—compare durability, compost impact, and guest reactions.

  • Share the change. If you upgrade, tell the story. Customers appreciate conscious choices—especially when they enhance the experience.


Final Thoughts. Paper straws may look good on the surface, but if they degrade the guest experience, they degrade your brand. With OG rye straws, there’s no trade-off—just better drinks, happier customers, and less waste.

Sip responsibly. Sip naturally. From Sunshine Coast to Toronto, OG Straws is helping Canadian venues raise the bar.

 

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