[Smoking in the hospitality sector: an observational study in Barcelona (Spain), 2008]

Gac Sanit. Jan-Feb 2010;24(1):72-4. doi: 10.1016/j.gaceta.2009.07.010. Epub 2009 Nov 22.
[Article in Spanish]

Abstract

Objectives: To describe the actual presence of smoking in restaurant and hospitality premises after the smoking prevention act banning smoking in workplaces came into force in 2006, with wide exemptions in this sector.

Methods: We performed an observational, descriptive study in Barcelona (Catalonia, Spain) in 2008 based on cluster sampling, with 1130 premises. The results were stratified by premise type.

Results: Up to 85.7% of food shops allowing consumption within their premises (bakeries, pastry shops...) ban smoking, as well as 85% of fast food establishments. Among restaurants, 40% are smoke-free or have separate smoking areas. Bar-cafés and café-restaurants (the most abundant premises) usually allow smoking. There are more smoke-free options in central districts and in shopping malls.

Conclusions: Up to 75.4% of all premises allow smoking freely. These results show the limitations of the law.

Publication types

  • Comparative Study
  • English Abstract

MeSH terms

  • Food Services / classification
  • Food Services / legislation & jurisprudence
  • Food Services / statistics & numerical data
  • Guideline Adherence
  • Restaurants / classification
  • Restaurants / legislation & jurisprudence
  • Restaurants / statistics & numerical data*
  • Smoking* / legislation & jurisprudence
  • Spain
  • Tobacco Smoke Pollution / legislation & jurisprudence
  • Tobacco Smoke Pollution / prevention & control*
  • Urban Health

Substances

  • Tobacco Smoke Pollution