Work

Improving hospitality venue ventilation via behavioural change as a response to the COVID-19 pandemic

Year: 2025

Type: article

Abstract: The COVID-19 pandemic highlighted the importance of good ventilation in hospitality venues, given its role in reducing virus transmission. Small-scale hospitality venues (<50 employees) employ 98% of staff in the UK hospitality sector. However, little is known about the current state of ventilation in these venues, the barriers to more effective ventilation, and whether behaviour change strategies can improve ventilation performance. This formed the aims of the current research. This work was divided into three phases: Phase 1 explored the current performance of ventilation in hospitality venues and the barriers to more effective ventilation; Phase 2 led to the co-creation of a behaviour change intervention consisting of guidance material and provision of a CO 2 monitor; and Phase 3 piloted the intervention, evaluating changes in behaviour and ventilation performance, in addition to assessing user acceptability of the intervention. Ventilation performance was identified to be below recommended standards in most participating venues. Business owners stated they were not able to improve ventilation due to a lack of clear guidance, lack of funds to upgrade systems, limited authority over building infrastructure, and competing priorities. In these businesses, customer comfort, atmosphere, noise control, and security were given greater importance than improving ventilation. The introduction of a guidance document and CO 2 sensors to monitor ventilation performance saw 3 of 6 venues increase ventilation actions such as window/door opening and/or the switching on of wall mounted fans. Following the intervention, business owners expressed an increased likelihood of purchasing air cleaners, or mechanical ventilation systems. However, their likelihood of purchasing CO 2 monitors decreased. The guidance is advised to be used alongside spot check CO 2 monitoring during periods of high occupancy.

Source: Indoor Environments

DOI: 10.1016/j.indenv.2025.100097