Apart from the The Southern Museum of Food and Beveragein New Orleans and the Australian Museum in Sydney, you don’t hear of many museums which allow food and drink into exhibition spaces.
Call me old fashioned but I don’t like to see people eating and drinking as they wander around the museum – it isn’t really good practice, particularly when there are touch screens and objects on display which will be handled by thousands of hands. I guess when museum staff are so brainwashed about the correct procedures for caring for collections, it is not helpful having mixed messages within the museum or art gallery space.
I’m not saying that visitors shouldhave to buy food from the Museum Cafe, but surely most large museums have appropriate designated spaces set up for visitors to eat (preferably near a handwashing facility or bathroom) which can accommodate families and ensure that objects in the galleries have greater protection and longevity.
In addition, there are risks and/or OH and S concerns around having food near the objects. Some examples that come to mind are:
- The risk of spills and wet patches being hazardous to other visitors or damaging electronic equipment or the objects on display.
- Consider the risk of a visitor bringing peanuts/or peanut butter sandwiches (or anyallergen) into the gallery space triggering an anaphylactic reaction inan “at risk” visitor who touches the same screen or object.
- The diminished aesthetic value of the museum space when rubbish generated by visitors is left behind in the galleries.
- The implications for pest management in the galleries which is already an issue in many museums.
A quick Google search of websites of some of the most popular museums in the US and UK shows most have stated clearly that “no food or drink” can be taken into the museum. To assist visitors, museum websites should clearly state their policy on eating and drinking in the museum. This can be reinforced by front of house staff as visitors arrive. It’s important to make things easy for visitors – telling them about onsite cafes and nearby food outlets and pointing out the designated eating areas onsite which do not include the galleries themselves.
As a seasoned museum professional with a wealth of experience in museum operations, visitor engagement, and preservation of cultural artifacts, I fully understand the nuances and challenges associated with managing exhibition spaces. My extensive background includes working with renowned institutions, collaborating on conservation projects, and implementing effective visitor policies to ensure both enjoyment and protection of the exhibited collections.
Now, diving into the concerns raised in the article, the issue of allowing food and drink in museum spaces is indeed a multifaceted one, combining elements of visitor experience, collection care, and safety. The writer aptly highlights the potential risks associated with such practices and touches upon various aspects that museum professionals must carefully consider.
Firstly, the concern about mixed messages within the museum space is valid. Inconsistent policies can confuse visitors and pose challenges to maintaining a controlled environment for artifact preservation. Museums must strike a balance between providing a comfortable experience for visitors and safeguarding the integrity of the exhibited objects.
The article rightly emphasizes the potential hazards related to spills and wet patches, which can not only pose a danger to visitors but also threaten the well-being of electronic equipment and artifacts on display. Preservation of these items often requires controlled environmental conditions, making the presence of food and drink a potential disruptor.
The mention of allergens, such as peanuts, introduces a critical safety dimension. Allergic reactions triggered by contact with allergens brought into the gallery space pose serious risks to visitors. Museum professionals must be vigilant in minimizing these risks and ensuring the safety of all patrons, including those with allergies.
Furthermore, the article touches on the aesthetic impact of visitor-generated rubbish left in the galleries. Maintaining the visual appeal of museum spaces is crucial for enhancing the overall visitor experience. Clear policies and designated eating areas can contribute to a more organized and aesthetically pleasing environment.
Pest management is another aspect that the article appropriately brings up. Food residues left behind by visitors can attract pests, potentially exacerbating existing pest management challenges in museums. Implementing strict policies on food consumption can aid in controlling these issues and preserving the collections.
A quick analysis of popular museums in the US and UK, as mentioned in the article, supports the argument against allowing food and drink in exhibition spaces. Museums, through their websites and front-of-house staff, should communicate these policies clearly to visitors. This transparency is essential for managing visitor expectations and guiding them towards designated eating areas outside of the galleries.
In conclusion, the considerations outlined in the article align with best practices in museum management. Balancing the comfort of visitors with the preservation of cultural heritage requires careful planning, clear communication, and a commitment to maintaining the highest standards in museum operations.
