Smoke-free restaurant

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A smoke-free restaurant is a dining establishment in which the act of smoking is banned. These restaurants are increasing in number due to the growing awareness across the world of the need to protect both employees and clients against exposure to secondhand smoke. In the U.S. many states have enacted a complete smoking ban in all restaurants and bars including: California, Delaware, New Jersey, New York, Connecticut, Maine, Massachusetts, Rhode Island, Utah, Vermont, Washington and Montana. Parliament in the United Kingdom has passed acts to ban smoking in public places such as restaurants - initially in Scotland, where the ban came into effect on the 26th of March, 2006, and in England and Wales in 2007 (see Smoking ban#United_Kingdom). A more complete list of smoking bans finds hundreds of jurisdictions have enacted bans on tobacco consumption in a variety of places.

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[edit] Arguments in Support

Proponents of smoke-free restaurants cite the following as benefits to barring smoking in dining establishments:

  • Reduction of heart disease deaths. Medical research demonstrates that second hand tobacco smoke causes 35,000 to 40,000 excess deaths per year in the U.S. alone. [1]
  • Research suggests that the thought of more smoke-free restaurants is attracting patrons. A study in New York reports that 96 percent of those surveyed are dining out "as often" or "more often" since a smoke-free dining ban was established. [2]
  • Results in a multitude of benefits for the management and safety of the restaurant, including decreasing the sick time of employees, limited liability of harm to employees and patrons, and decreased risk of fire hazards [3].
  • Results in reduction of carbon monoxide, a contaminant present in tobacco smoke. Increased levels of carbon monoxide has been shown to cause headache, chest pain, alteration of blood pressure and nausea[4]
  • Reduction in Workers Compensation claims and fire insurance premiums. [5]
  • Reduction in synergistic adverse impacts in some locations that also have other environmental exposure health risk factors such as noise pollution and light pollution. [citation needed]
  • More customer rotation as people do not loiter in the restaurant. [citation needed]

[edit] Worldwide Context

Europe used to have lesser implementation of smoke-free restaurant laws than Canada and the United States. Per capita rates of smoking are notably higher in Europe than in North America. Smoke-free restaurants have been common in the U.S. since the early 1990s, and many states have passed laws outlawing smoking in all restaurants. Some states, such as Washington, have achieved their smoking ban laws by referendum rather than by legislation. In addition to statewide bans, many large U.S. cities have banned smoking in restaurants. In 2003 New York City amended its antismoking law to include all restaurants and bars, making it one of the toughest in the U.S. The city's Department of Health found in a 2004 study that air pollution levels had decreased sixfold in bars and restaurants after the ban went into effect, and that business was largely unaffected. [6]

Nevertheless, bans on smoking in restaurants and bars are appearing increasingly in many European countries, like Ireland (2004), Italy (2005), Sweden (2005), Norway (2004), and introduction is expected in many more in the near future. The constituent countries of the UK have enacted acts of parliament banning smoking in public places (including restaurants, bars and clubs) within Scotland by 2006, Wales and Northern Ireland by April 2007 and England by summer of 2007; significant fines of up to £2500 can be imposed upon licensees violating the ban, as well as a fifty pound fine on the smoker. In 2003 the New Zealand Parliament passed the Smokefree Environments Amendment Act which eliminates smoking in restaurants and pubs, and also places limits on smoking in other public places. In an interesting follow up study in New Zealand, restaurant patrons did not show a decline, and dining out has actually increased for non-smokers. [citation needed]

[edit] Criticism

Some restaurant owners and patrons as well as some tobacco manufacturers argue that banning tobacco smoking in retaurants deprives smokers of their access to smoking for a period of time. They also argue that restaurant patrons ought to be able to freely choose whether to enter an environment which poses health risks such as heart disease and cancer. Some patrons also suggest that smoking is an attractive adjunct to their dining experience. One British politician has stated it is unfair and inconsistent to allow prisoners to smoke and not allow the general public to smoke in restaurants. [7]

Some others, such as libertarians say that while smoke free restaurants may have economic benefits for the restaurant that the restaurant should be free to choose for itself and should not be forced to ban smoking by the government. [citation needed]

[edit] Organizations

Americans for Nonsmokers' Rights and the American Nonsmokers' Rights Foundation maintain information resources and provide technical assistance and training to public health advocates and concerned citizens who would like to help achieve smokefree hospitality venues, in addition to other smokefree workplaces and enclosed public places.

UICC GLOBALink- the International Tobacco Control Community. Most tobacco control organisations have a well-established working relationship whereby they communicate and co-operate internationally through UICC GLOBALink Tobacco Control Communication and Information services. UICC GLOBALink delivers most updated tobacco control news, information and research results to it members. It is for this reason that GLOBALink was awarded the 1997 Tobacco or Health Award by the World Health Organisation and now has a membership of over 56500 individual members from more than 140 countries. In August 2003, GLOBALink was awarded the Luther Terry Award. GLOBALink provides instant consultation among its members. UICC GLOBALink acts as a clearinghouse for information and publications on tobacco related health issues. UICC GLOBALink is accessed by health professionals and research scientists because of the valuable information it has and this in turn leads to the wider dissemination of this information thereby contributing to improved professional development.UICC GLOBALink provides a unique communications pathway for partners in all Member States and, increasingly, for the countries of Central and Eastern Europe and China and India.

[edit] See also

[edit] References

  1. ^ http://jama.ama-assn.org/cgi/content/abstract/267/1/94
  2. ^ http://www.smokefreediningpetition.com/effects.php
  3. ^ http://www.ansrmn.org/PDF%20Files/Benefits%20of%20SF%20rest.pdf
  4. ^ http://www.nlm.nih.gov/medlineplus/ency/article/002804.htm
  5. ^ http://www.ansrmn.org/PDF%20Files/Benefits%20of%20SF%20rest.pdf
  6. ^ http://query.nytimes.com/gst/fullpage.html?res=990DE2D91E30F93AA15750C0A9629C8B63&sec=health
  7. ^ Van Rooyen, 2006

[edit] Bibliography

  • Center for Disease Control (CDC), Annual smoking-attributable mortality, years of potential life lost, and productivity losses---United States, 1997--2001. CDC publication MMWR 2005;54:625--8.
  • CDC, State laws on tobacco control---United States, 1998, CDC publication MMWR 1999;48(No. SS-3):21--62.
  • K. Steenland, Journal of the American Medical Association, Vol. 267 No. 1, January 1, 1992
  • Tracy Van Rooyen, Smoking ban: The great divide, Chester Chronicle (UK), Feb 17, 2006
  • US Department of Health and Human Services. Reducing tobacco use: a report of the Surgeon General. Atlanta, GA: US Department of Health and Human Services; 2000.
  • Portley PM, Caraballo RS, Pederson LL, Pechacek TF, Exposure to secondhand smoke in the workplace: serum cotinine by occupation, J Occup Environ Med 2002;44:503--9.

[edit] External links

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