Club Restaurants Switch to Sugarcane Straws
The Club is replacing the paper straws in its restaurants with a more environmentally friendly alternative.
“Sugarcane is far more sustainable than paper,” says Nathan Baggs, the Club’s beverage director. “For example, a sugarcane plant will reach maturity in about a year, so it can be harvested and planted annually.”
Since the straws feature polylactic acid, or PLA, extracted from tapioca starch, they are 100 percent plant-based and compostable.