Part 4 - How Do I Maximize Safety In My Cafe? - The Science of COVID-19 Safety for Coffee Businesses
While we were measuring the impact COVID-19 has on the Specialty Coffee industry during our recent survey project, one clear fact came through: understanding COVID-19 science and safety is key in order for coffee businesses to survive.
Here we share How Do I Maximize Safety In My Cafe? - Part 4 of The Science of COVID-19 Safety for Coffee Businesses. In the final part of this video, William D. Ristenpart goes in-depth about four things cafes and coffee businesses can do to increase safety. Building on the first three parts of this video that explain how the virus functions, we now look at how masks, increased ventilation, air purifiers, and limited exposure can go a long way to prevent the spread of COVID-19 and increase overall safety.
This part and the rest of the video features Professor William D. Ristenpart of the UC Davis Coffee Center, a chemical engineer in “transport phenomena,” meaning that he studies transport—fluid mechanics and aerosol science. Aerosols are suspensions of small solid particles or liquid droplets in the air and is therefore very relevant to COVID-19 transmission. Prof. Ristenpart has published many articles in prominent scientific publications on COVID-19 transmission and prevention. He is also a coffee scientist, who has worked with the SCA on a number of research projects. With this background, he’s well-equipped to share information over respiratory virus transmission and what coffee businesses can do to keep their venues safe.
Prof. Ristenpart will address coffee houses and food retail concerns related to COVID-19 and steps businesses can take that are based in science, to prevent the spread of the virus through four actions: masks, ventilation, air purifiers, and limiting exposure.
A Live Q&A with William D. Ristenpart will follow the video on Thursday October 15 at 8am PDT/4pm BST.
The Community Impact of COVID-19 Survey
In the past half a year, SCA Research conducted two surveys to assess the impact of COVID-19 on the global specialty coffee community. One key takeaway we saw in our open-ended questions was a strong focus on worker safety, customer safety, and sanitary practices in light of COVID-19. Respondents mentioned the implementation of safety and health procedures more than any other tool as a key competency during reopening. 80% of respondents mentioned new cleaning and sanitation procedures being implemented. This takeaway was the reason for creating the second video in the series with William D. Ristenpart.
The first video presenting the survey results
In the first video in the series, Community Impact of COVID-19: An Introduction, Katie von der Lieth and Peter Giuliano analyze what the SCA’s most recent survey tells us about the general impact of COVID-19, changes in sales channels, lost sales to date, future revenue expectations, and business decisions around remaining close or opening back up for service.
Special Thanks to Pacific Barista Series
This series is made possible with support from Pacific Barista Series.
