In the wake of the COVID-19 pandemic, the hospitality industry has been grappling with how to create safer environments for both staff and patrons. One often-overlooked aspect of this challenge is ventilation, a critical factor in reducing the transmission of airborne viruses. A recent study published in the journal Indoor Environments, translated from the original German name ‘Innenräume’, sheds light on the current state of ventilation in small-scale hospitality venues and offers a roadmap for improvement through behavioral change.
Led by Simon De-Ville, a researcher at the School of Mechanical, Aerospace and Civil Engineering at the University of Sheffield, the study focused on venues with fewer than 50 employees, which make up a staggering 98% of the UK hospitality sector. The research was divided into three phases, each building upon the last to provide a comprehensive understanding of the issue and potential solutions.
Phase one revealed that ventilation performance in most participating venues was below recommended standards. When asked about the barriers to improving ventilation, business owners cited a lack of clear guidance, insufficient funds for upgrades, limited control over building infrastructure, and competing priorities such as customer comfort and security. “It’s not that they don’t want to improve ventilation,” De-Ville explains, “but they often don’t know where to start, or they have other pressing concerns that take priority.”
In phase two, De-Ville and his team co-created a behavior change intervention. This included providing guidance material and CO2 monitors to help venue owners track ventilation performance. The third phase involved piloting this intervention, with promising results. Three out of the six venues increased ventilation actions, such as opening windows or using fans, after receiving the guidance and monitors.
The intervention also sparked a shift in mindset. Business owners expressed a greater likelihood of investing in air cleaners or mechanical ventilation systems post-intervention. However, their interest in purchasing CO2 monitors decreased, suggesting that while the monitors were useful for initial behavior change, they may not be seen as a long-term solution.
So, what does this mean for the future of the hospitality industry and the energy sector? For one, it highlights the need for clear, practical guidance on ventilation improvements. It also underscores the potential of behavioral change strategies in driving energy-efficient practices. As De-Ville puts it, “Sometimes, it’s not about having the best technology; it’s about using what you have more effectively.”
Moreover, the study opens up avenues for further research and development. For instance, how can we make CO2 monitors more appealing for long-term use? What other behavioral strategies could drive better ventilation practices? And how can we ensure these practices are energy-efficient and cost-effective?
The energy sector, in particular, has a significant role to play. By developing affordable, efficient ventilation solutions and providing clear guidance on their use, they can help hospitality venues improve their ventilation performance. This, in turn, could drive demand for energy-efficient technologies and contribute to a more sustainable future.
The study published in Indoor Environments, serves as a call to action for both the hospitality and energy sectors. It’s a reminder that sometimes, the most effective solutions are not about grand innovations, but about making the most of what we already have. And in this case, it’s about breathing new life into our venues, one breath at a time.
