Carbon dioxide, COVID-19 and the importance of restaurant ventilation: a case study from Spain approaching Christmas 2021

Restaurants present an especial challenge in the prevention of the spread of COVID-19 via exhalatory bioaerosols because customers are unprotected by facemasks while eating, so that ventilation protocols in such establishments become particularly important. However, despite the fact that this pandemic airborne disease has been with us for two full years, many restaurants are still not successfully prioritising air renovation as a key tool for reducing infection risk. We demonstrate this in the run-up to the 2021 Christmas celebrations by reporting on CO2 concentration data obtained from a hotel breakfast room and restaurants during the 5-day Spanish holiday period of 4th-8th December. In the case of the breakfast room, inadequate ventilation resulted in average CO2 levels ranging from 868 to 1237ppm on five consecutive days, with the highest levels coinciding with highest occupancy numbers. Inside the five restaurants, three of these were well ventilated, maintaining stable average CO2 concentrations below 700ppm. In contrast, two restaurants failed to keep average CO2 levels below 1000ppm, despite sporadic, but ineffective, attempts by one of them to ventilate the establishment. More effort needs to be made to foster in both restaurant managers and the general public an improved awareness of the value of CO2 concentrations as an infection risk proxy and the relevance of ventilation issues to the propagation of respiratory diseases.