SUSTAINABLE PRACTICES IN THE FOOD INDUSTRY: HOW CUSTOMERS PERCEIVE RESTAURANTS USING PLASTIC VS. PAPER STRAWS

Abstract

This study explores consumer perceptions of sustainable practices in the food industry, focusing on the use of plastic versus paper straws in restaurants in Bangkok. With increasing environmental awareness, many restaurants have adopted paper straws as a more sustainable alternative to plastic. However, consumer experiences with these alternatives have sparked debates regarding their practicality, functionality, and overall impact on sustainability. Using a qualitative research approach, this study collected data through semi-structured interviews with 15 participants from diverse age groups, occupations, and genders. Snowball sampling was employed to ensure that all respondents had experience with both plastic and paper straws in Bangkok restaurants. Findings reveal that while paper straws were initially perceived as an inclusive and responsible choice, their functional limitations, such as sogginess and breakage, led consumers to question their sustainability. The results indicate that while consumers appreciate restaurants' efforts in adopting paper straws, many reconsider their preference for plastic straws due to their durability and ease of use. Participants expressed concerns that using multiple paper straws per drink may offset their environmental benefits, making them potentially less sustainable than plastic. Despite this, restaurants that implement paper straws are generally viewed positively, as they are seen as environmentally conscious businesses. However, the study suggests that offering both plastic and paper straws would be a more balanced approach, allowing for sustainability while maintaining customer satisfaction. These findings contribute to the ongoing discourse on sustainable practices in the food and beverage industry, highlighting the complex relationship between consumer expectations, convenience, and environmental responsibility.