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Dear all, 




Museums, people and food are closely tied together. From staff members’ brown 
bag lunches to the cafeteria to a catered donor event, food service is a 
necessity in modern museums and institutions. At the most basic level, food 
vendors feed visitors and generate revenue. A strong partnership between 
museums and food vendors nourishes people and the delivery of the museum’s 
mission. The focus on healthy, sustainable nutrition also fits well into the 
educational mission of the museum field. 




On the other hand, the presence of food in the museum presents a challenge to 
the long-term preservation of museum collections. The risk of pest infestation 
and soiling of collections is real. Incorrect disposal of food waste and 
insufficient house-keeping both contribute to pest infestation while food and 
beverages carried through areas with collections can spill and soil objects, 
causing damage which may not be reversible. 




On behalf of the SPNHC Conservation Committee, we feel that there is currently 
a lack of documented recommendations in regards to food management within 
museums. Through international collaboration, we hope to create a set of 
guidelines that institutions can use to protect vulnerable collections while 
supporting food services. We have put together a questionnaire (with many 
thanks to Cathy Hawks) to help us gauge an understanding of the current 
condition of food management within museums and institutions on an 
international scale. 




We would be extremely grateful if you could fill out the following 
questionnaire before June 1st 2014 . Your input is integral to the success of 
this project. 

Here is the link: 
http://www.surveygizmo.com/s3/1552943/SPNHC-Survey-Food-in-Institutions 




With many thanks, 




Gretchen Anderson and Rob Waller on behalf of the SPNHC Conservation Committee 

  



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