Rationale Memo – Team 3
Issue
Substance abuse is a prevalent issue in the food service industry. The Substance Abuse
and Mental Health Services Administration (SAMSHA) conducted national surveys on alcohol
and substance abuse amongst full-time employees aged 18-64. These surveys took place from
2008 to 2012. Data showed that accommodations and food service were third in heavy alcohol
use and number one in illicit drugs (19.1%) use and substance use disorder (16.9%).
Substance abuse crosses all forms of food service and professions within the industry.
FSR brought up that food service is based on entertainment and that customers are “entertained”
through food and drinking. There is an ease of accessibility to liquor. Working in this industry
means irregular work schedules and socializing mostly takes place at night when drinking and
drug use popularly take place. There is peer pressure in the workplace. Most food service
workers have added stress from living paycheck to paycheck and having low jo
b security.
There is little assistance with harm reduction for these workers. Approximately 14% of
employees get assistance for substance abuse from employers. Chefs shared with NPR how they
are dealing with the issue; there are grassroots organizations such as The Giving Kitchen based in
Atlanta and Chefs with Issues founded by Kat Kinsman. More plans can be implemented for
harm reduction in the food service industry.
Importance of this Issue
American Addiction Centers is a treatment center for substance use. “Substance Abuse
Among Food Service Workers” (Sept 2022), emphasizes that food service industry employees
have a habit of substance use as a form of self-medication because of the stressful environment it
brings. American Addiction Centers conducted a survey, which showed 40% of food service
workers aren’t able to get through a work shift without substance and considered it a part of their
work culture. “Addiction in the Restaurant Industry – Statistics & Treatment”, (Aug 2022) listed