Chow down: Where sports and fans meat.The Globe and Mail
Given this week's exposé on food safety at North American sports venues, fans should be reaching for food safety reports instead of simply adding more condiments.
The report, conducted for the ESPN TV network, evaluated more than 100 sports venues where major professional events are held. These venues were judged according to routine inspection standards, and the scores revealed that a high percentage of vendors violate health requirements. The worst offenders are in the United States, with Florida faring the worst. Many vendors had dirty countertops, utensils and equipment, and unsafe food temperature practices - but none of these vendors lost their licences.
Let's face it: Food safety is not exactly a priority for sports fans. Taste is usually on the tip of their tongues, and these venues are not conducive to healthy choices: A hot dog, nachos and a cold one usually represent the meal of choice. But neglecting food safety is worse than a blind referee, and the consequences are potentially much more disastrous.
The modern consumer is highly demanding, and the food industry as a whole is coping with these demands. As such, markets are more fragmented than ever and all types of food distribution channels need to adapt. Regardless of a sports patron's eating priorities, however, food concessions at stadiums and arenas can't be granted immunity.
Yes, we need to appreciate the complexities of running a food concession in a sporting venue. These venues are required to manage challenges other food retail outlets don't encounter, such as operating according to a professional team's season. That makes employee retention more difficult, and training is challenging since most hires are temporary workers or students in seasonal placements.
Another problem is that, for sports franchises, feeding fans is almost an afterthought. From a strategic standpoint, their focus is on building a winning team and filling seats. As well, most sporting venues outsource their food services and don't have much operational control on how these concessions are managed.
But why don't the franchises also consider their fans as consumers? These fans, after all, are loyal participants in the rituals of sports entertainment, no matter how risky some of the conventions may be. Conversely, consumers are pickier about what they buy and eat because they make more critical judgments about value and safety. Given increased availability of information on the Internet, more fans are becoming consumers as well. So, to better serve and protect their fan base, the franchises should ensure that their patrons have access to safe food products that, until recently, they've taken for granted.
Compared with the U.S., Canada did well: No violations, for instance, were reported at Toronto's Rogers Centre or Ottawa's Scotiabank Place. But before we congratulate ourselves, we need to remember that these inspections were quasi-scientific at best. The study did not observe practices over time, and its emphasis was on American venues. Canada may be safer, but we need to make sure we're meeting standards.
The survey had other limitations. Given that the worst offenders were in the U.S. South, climate is clearly a significant factor. Cleanliness practices need to be more thorough when temperatures are higher - which gives Canada something of an advantage. Also, venues that play host to more than one professional franchise have an edge. Since these generate more business throughout the year, these venues have the capacity to retain well-trained employees. Finally, the study didn't consider that cities monitor food retail outlets. Thus, municipal regulatory bodies should consider food safety policies that would allow them to more closely monitor food concessions.
While this report has a questionable scientific value, it may prove to be a good exercise for sports franchises and fans who absorb more and more risk eating at these venues. Franchises, venue administrators and cities should take note that food safety practices do not vary according to the spirit in which food is consumed. The more newsworthy win may occur on the field, but it's a more important victory when everyone returns home healthy.
Sylvain Charlebois is an associate dean in the College of Management and Economics at the University of Guelph.