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<p class="MsoNormal"><span style="color:#1F497D">Looks great! I am back at the computer and will post on OSG.
<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color:#1F497D"><o:p> </o:p></span></p>
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<p class="MsoNormal"><b><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">Gretchen Anderson<o:p></o:p></span></i></b></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">Conservator<o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">Carnegie Museum of Natural History<o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">5800 Baum Blvd<o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">Pittsburgh, PA 15202<o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">Phone (412)665-2607<o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D"><a href="mailto:Andersong@CarnegieMNH.org"><span style="color:#0563C1">Andersong@CarnegieMNH.org</span></a><o:p></o:p></span></i></p>
<p class="MsoNormal"><i><span style="font-family:"Calibri Light","sans-serif";color:#1F497D">http://www.carnegiemnh.org<o:p></o:p></span></i></p>
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<p class="MsoNormal"><b>From:</b> nhcoll-l-bounces@mailman.yale.edu [mailto:nhcoll-l-bounces@mailman.yale.edu]
<b>On Behalf Of </b>Bethany Palumbo<br>
<b>Sent:</b> Wednesday, April 16, 2014 11:20 AM<br>
<b>To:</b> NATSCA@JISCMAIL.AC.UK; nhcoll-l@mailman.yale.edu<br>
<b>Subject:</b> [Nhcoll-l] SPNHC Food Management in Institutions survey<o:p></o:p></p>
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<p class="MsoNormal"><span lang="EN-GB">Dear all,<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">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. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB"> <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">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.
<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">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.
<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB"> <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">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.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">Here is the link:
<a href="http://www.surveygizmo.com/s3/1552943/SPNHC-Survey-Food-in-Institutions">
http://www.surveygizmo.com/s3/1552943/SPNHC-Survey-Food-in-Institutions</a><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">With many thanks,<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB"><o:p> </o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="mso-fareast-language:EN-GB">Gretchen Anderson and Rob Waller on behalf of the SPNHC Conservation Committee<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-GB"><o:p> </o:p></span></p>
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