They were always enlightening conversations, but I remember finding myself unsure of how to address the American Spirits’ “organic,” “natural,” and “additive-free” rhetoric with these two particular coworkers. So I would chat up coworkers who were willing to talk about their smoking. By that time I had gotten involved with tobacco control programming through my college’s health center (I’ve previously confessed to being a total nerd!) and had a mentor who reminded me often that the perspective and experience of people who smoke should always be part of tobacco control efforts. So how does this relate to American Spirits cigarettes? I remember conversations with two different coworkers about them. The most recent analysis of tobacco use among working adults shows some progress with a decrease to 25.1%, but food prep and service-related workers continue to have the second highest rate by occupation. At the time, smoking rates among food prep and service-related workers were the second highest of all occupation groups at 30% (compared to 19.6% of all working adults). I was still exposed from coworkers smoking outside at shift changes and breaks. As a result, my exposure to secondhand smoke at work decreased substantially, but not entirely. I was thrilled when the city eventually adopted a clean indoor air ordinance, and a few years later, statewide protections followed. Like most restaurants at the time, we had a smoking section, and I oftentimes was assigned to it. I started as a teen at my family’s restaurants before smoke-free workplace laws swept the nation.
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