Plastic pollution from single-use products such as drinking straws has prompted a global shift toward sustainable, biodegradable alternatives. This study explores the potential of wheat-derived straws, produced from post-harvest agricultural residues in Central Macedonia, Greece, as eco-friendly substitutes for conventional plastic straws. Three wheat straw types (Staramaki K1, G1, and A1) were examined and compared with commercial straws made from reed, bamboo, paper, and bioplastics. Structural analysis using X-ray diffraction (XRD) revealed high crystallinity in all wheat samples, with K1 exhibiting the highest value (77.1%), indicating a more organized cellulose matrix. Water absorption tests in water, orange juice, and coca-cola showed that K1 absorbed significantly less liquid than other wheat and paper straws, suggesting enhanced barrier performance. Scanning electron microscopy (SEM) was employed to assess morphological changes before and after immersion. While all samples showed surface degradation, K1 retained its integrity better than others, both externally and internally. Thermogravimetric analysis (TGA) demonstrated that K1 also offered superior thermal stability, with delayed decomposition and reduced weight loss at elevated temperatures, confirming its suitability for hot beverage use. Additionally, impact resistance tests showed that the wheat-based straws, particularly the K1 variant, retained sufficient mechanical integrity under moderate loading, confirming their practical durability in real-use scenarios. Overall, the results confirm that Staramaki K1 straws, derived from agricultural waste, combine high crystallinity, low water uptake, and good thermal resistance, making them strong candidates for replacing synthetic and pulp-based straws. This study highlights the feasibility of converting local biowaste into high-performance, food-safe, and compostable materials, promoting circular economy principles and sustainable material design.