[Nhcoll-l] SPNHC Food Management in Institutions survey- reminder!

[Bethany Palumbo]

Dear all,

 

Firstly, thank you to those who have already completed our survey regarding
'Food Management in Institutions'. We've had 230 responses which is amazing
so thank you! If you have not yet filled it out (or have started but not
completed it) please do not delay, your input is crucial to the success of
this project. Please feel free to forward it to anyone you think might have
an interest in the project, we are eager to reach as many institutions as
possible. The deadline is June 1st 2014.

 

The survey can be found at:
http://www.surveygizmo.com/s3/1552943/SPNHC-Survey-Food-in-Institutions

 

As we are also trying to reach a more international audience, we would
appreciate it if you could please forward to me the names of any other
international groups for Museums, Libraries or Archives, or Conservators,
Curators and Registrars. Even groups for those in private practice. We're
keen to get further involvement from Europe, Asia and Australia. Any
recommendations or ideas can be sent to 'bgpalumbo at hotmail.co.uk'.

 

With many thanks,

 

Bethany Palumbo (on behalf of the SPNHC Conservation Committee)

 

Conservator, Life Collections

Oxford University Museum of Natural History

Tel: 01865 272996

 <mailto:bethany.palumbo at oum.ox.ac.uk> bethany.palumbo at oum.ox.ac.uk

 <http://onceinawhale.com/> http://onceinawhale.com/

 

The Museum of Natural History is now open daily 10am-5pm, following the
completion of the roof restoration work.

Check our website at www.oum.ox.ac.uk for a guide to what's on, read our
blog at morethanadodo.com, and follow us on Twitter @morethanadodo 

 

 

From: Bethany Palumbo [mailto:bgpalumbo at hotmail.co.uk] 
Sent: 16 April 2014 16:20
To: 'NATSCA at JISCMAIL.AC.UK'; nhcoll-l at mailman.yale.edu
Subject: SPNHC Food Management in Institutions survey

 

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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