E-cigarettes popularity forces firms to review policies

November 11, 2013

ecigar

When John Castellano feels like a smoke, he simply heads to the break room at Kraft Foods’s factory in Garland, Texas.

The technician has been able to indulge his habit in common areas at work since he started using electronic cigarettes, which emit vapor rather than smoke.

E-cigarettes are “very liberating,” said Castellano, 39, who used to join the other cigarette addicts at the factory’s designated smoking area.

Twenty-five years after companies began banning smoking in the workplace, the increasing popularity of e-cigarettes is forcing them to review their policies.

Many corporations still ban “vaping” as they wait to see if the FDA will regulate e-cigarettes as strictly as regular smokes. Yet Kraft and Walgreen allow local managers to set the rules. Smaller firms, especially creative agencies and Web startups, have already adopted a more laissez-faire attitude.

US e-cigarettes sales will triple this year to $1.5 billion, according to Euromonitor International. They’re expected to accelerate as traditional tobacco makers muscle into a market previously dominated by small players.

Both Altria Group and Reynolds American, the biggest US tobacco sellers, are expanding distribution of e-cigarettes. Lorillard controls about half of the USmarket with blu eCigs, which it acquired last year.

So far, small companies where bosses can monitor whether e-cigarettes bother co-workers are more likely to allow vaping.

“It is all new to us,” said Ged King, president of the Sales Factory, a 35-employee marketing firm based here. He looked up in surprise during a staff meeting a few months ago to see an employee vaping. Now several employees do it, presumably “to help them kick the smoking habit,” he said.

“We’ve not put a policy in place because nobody has complained,” King said.

The technology gives users seeking anonymity an edge. E-cigarettes heat liquid nicotine into an inhaled vapor, dissipating faster than cigarette smoke. So workers more worried about being seen than smelled puff e-cigarettes in empty offices and bathrooms, according to posts on the E-Cigarette Forum website, where visitors share favorite flavors and vaping lounges, plus tips on how to avoid offending co-workers.

“I’m doing it on the down-low and just close the door,” said Dennis Rumpf, a construction manager in Charlotte, N.C. He declined to identify his employer because it didn’t authorize him to speak publicly.

Rumpf, 37, said he alternates between menthol and classic tobacco flavors in the e-cigarettes he’s been using for six months, after 19 years as a smoker.

“I have people come into my office all the time and I’m sure they’d say something if they noticed anything,” he said.

Web developer Adam Gray has won his boss’s approval to use e-cigarettes at his Minnetonka, Minnesota, office.

“It makes him more productive and sets him on a path for better health,” said Paul Hanson, chief operating officer of TrackIF LLC, a firm that monitors price changes across the Web.

Gray, 27, can “vape all day, a puff here and there” without leaving his desk, he said.

Kraft doesn’t have a companywide e-cigarettes policy and allows managers to make their own rules as long as they abide by local and state laws. Walgreen, the largest US drugstore retailer, also leaves decisions to office managers.

However, health and regulatory uncertainties have prompted many employers to treat e-cigarettes like regular cigarettes, said Paula Andersen, a registered nurse at Buck Consultants, a human- resources firm that advises companies on health programs.

“We recommend that if companies do have a tobacco-free policy that they call electronic cigarettes out as well,” said Andersen, who declined to identify clients.

Exxon Mobil and General Motors allow vaping in designated smoking areas, while CVS Caremark and Lowe’s ban e-cigarettes and regular smokes. Levi Strauss & Co. forces vapers to go outside.

“For the most part, people who vape are treated as smokers,” said LeeAnn Blohm, who favors chocolate peanut butter and butterscotch e-cigarettes. She declined to identify her employer in Austin, Texas, which doesn’t allow vaping inside.

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Agencies
April 28,2020

As the world grapples with the impact of the novel coronavirus, daily interaction with the outside world --- public and retail spaces, restaurants, educational institutions, and even with each other has been and will continue to be reoriented prioritising personal hygiene and public health.

The sensibilities are building towards and leading to major changes in how the country's food service industry is expected to operate.

Based on a recent consumer survey by restaurant tech platform, Dineout, Indian diners are now ranking safety assurances and premier hygiene as top factors when it comes to choosing a restaurant to dine in.

The survey by Dineout conducted across 20 cities revealed that in a post-COVID-19 era, 81 per cent diners will prefer digital menus at restaurants, while 77 per cent of people will continue to want to dine out.

The survey found that 23 per cent people would prefer continuing with delivery/takeaway and online payment becomes the most preferred option with 60 per cent votes.
 
Diner's response to Contactless Dining:

 

Over 96 per cent demand better waitlist management
 
81 per cent consumers would rather scan a QR on their phone to place an order instead of handling physical menus or tablet-based digital menus.
 
After a dining experience, 60 per cent prefer seamless wallet-based digital payments over cash/cards 85 per cent would choose a digital valet over waiting in possibly contaminated public spaces and 84 per cent would prefer offering digital feedback over physical feedback collection.

 

What do people want to eat?
 
The report also revealed that most of India has been craving Pizza since the lockdown, except in Chennai, Hyderabad and Kolkata where their popular and indigenous Biryani recipes reign supreme. 
 
Which restaurants are diners waiting to go to?
 
77 per cent respondents claimed that they are waiting to dine out with friends and family once the lockdown is lifted.
 
Big Chill, Barbeque Nation and Social emerged as favourites in Delhi, while Mumbaikars picked Global Fusion, Poptates and Asia Kitchen. Bangaloreans miss going to pubs like Toit, Vapour and Barbeque Nation.
 
Aminia, Arsalan and Momo I Am emerge as the top picks in Kolkata.
 
Contrary to popular belief, Delhitties picked vegetarian over non-vegetarian food.
 
Bangaloreans and Lucknowis would rather have their drinks over food.
 
Besides the new parameters for restaurant selection, the factors deciding consumer delight have also seen a major overhaul as hygiene takes precedence. Consumers would prefer that the total number of reservations in a certain period be limited with the option to pre-select the seating, ample amounts of sanitisers at tables along with UV sanitised utensils whenever possible.
 
Hygiene ratings with detailed hygiene information, regular hygiene checks & usage of mask and disposable gloves by waiters are likely to be the new standard, with diners expecting service personnel to sanitise tables & chairs after every use.
 
Dineout recently unveiled the �contactless dining suite' to help restaurants survive and thrive in a post-COVID-19 world. The brand will also provide PPE Safety Kits to Restaurants to help ensure hygiene measures and is facilitating COVID free certification for restaurants through a licensed lab to ensure all microbiological tests are in place before restaurants restart post the lockdown.

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Agencies
July 2,2020

London, Jul 2: The World Health Organisation says smoking is linked to a higher risk of severe illness and death from the coronavirus in hospitalised patients, although it was unable to specify exactly how much greater those risks might be.

In a scientific brief published this week, the U.N. health agency reviewed 34 published studies on the association between smoking and Covid-19, including the probability of infection, hospitalisation, severity of disease and death.

WHO noted that smokers represent up to 18% of hospitalised coronavirus patients and that there appeared to be a significant link between whether or not patients smoked and the severity of disease they suffered, the type of hospital interventions required and patients' risk of dying.

In April, French researchers released a small study suggesting smokers were at less risk of catching Covid-19 and planned to test nicotine patches on patients and health workers — but their findings were questioned by many scientists at the time who cited the lack of definitive data.

WHO says "the available evidence suggests that smoking is associated with increased severity of disease and death in hospitalized Covid-19 patients. It recommends that smokers quit.

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Agencies
May 20,2020

Washington D.C., May 20: While a dairy-rich diet is helpful in meeting the body's calcium requirement, outcomes of a large international study links eating at least two daily servings of dairy with lower risks of diabetes and high blood pressure.

The dairy-rich diet also proved to lower the cluster of factors that heighten cardiovascular disease risk (metabolic syndrome). The study was published online in journal BMJ Open Diabetes Research & Care.

The observed associations were strongest for full-fat dairy products, the findings indicated.

Previously published research has suggested that higher dairy intake is associated with a lower risk of diabetes, high blood pressure, and metabolic syndrome. But these studies have tended to focus on North America and Europe to the exclusion of other regions of the world.

To see whether these associations might also be found in a broader range of countries, the researchers drew on people taking part in the Prospective Urban Rural Epidemiology (PURE) study.

Participants were all aged between 35 and 70 and came from 21 countries: Argentina; Bangladesh; Brazil; Canada; Chile; China; Colombia; India; Iran; Malaysia; Palestine; Pakistan; Philippines, Poland; South Africa; Saudi Arabia; Sweden; Tanzania; Turkey; United Arab Emirates; and Zimbabwe.

Usual dietary intake over the previous 12 months was assessed by means of Food Frequency Questionnaires. Dairy products included milk, yogurt, yogurt drinks, cheese and dishes prepared with dairy products, and were classified as full or low fat (1-2 percent).

Butter and cream were assessed separately as these are not commonly eaten in some of the countries studied.

Information on personal medical history, use of prescription medicines, educational attainment, smoking and measurements of weight, height, waist circumference, blood pressure and fasting blood glucose were also collected.

Data on all five components of the metabolic syndrome were available for nearly 113,000 people: blood pressure above 130/85 mm Hg; waist circumference above 80 cm; low levels of (beneficial) high-density cholesterol (less than 1-1.3 mmol/l); blood fats (triglycerides) of more than 1.7 mmol/dl; and fasting blood glucose of 5.5 mmol/l or more.

Average daily total dairy consumption was 179 g, with full-fat accounting for around double the amount of low fat: 124.5+ vs 65 g.

Some 46, 667 people had metabolic syndrome--defined as having at least 3 of the 5 components.

Total dairy and full-fat dairy, but not low-fat dairy, was associated with a lower prevalence of most components of metabolic syndrome, with the size of the association greatest in those countries with normally low dairy intakes.

At least 2 servings a day of total dairy were associated with a 24 percent lower risk of metabolic syndrome, rising to 28 percent for full-fat dairy alone, compared with no daily dairy intake.

The health of nearly 190,000 participants was tracked for an average of nine years, during which time 13,640 people developed high blood pressure and 5351 developed diabetes.

At least 2 servings a day of total dairy was associated with a 11-12 percent lower risk of both conditions, rising to a 13-14 percent lower risk for 3 daily servings. The associations were stronger for full fat than they were for low-fat dairy.

This is an observational study, and as such can't establish the cause. Food frequency questionnaires are also subject to recall, and changes in metabolic syndrome weren't measured over time, all of which may have influenced the findings.

Nevertheless, the researchers suggest: "If our findings are confirmed in sufficiently large and long term trials, then increasing dairy consumption may represent a feasible and low-cost approach to reducing [metabolic syndrome], hypertension, diabetes, and ultimately cardiovascular disease events worldwide."

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