A significant body of UK and international evidence now exists which demonstrates that smoke-free laws are effective in reducing exposure to secondhand smoke (SHS).
The rationale behind these laws is to prevent non-smokers from the effects of second-hand smoke that may among other things result in lung cancer, heart diseases, emphysema and many other diseases.
Allowing smoking in restaurants is not very popular with the public. However, completely eliminating smoking isn’t possible now. It’s more likely that the smoking and non smoking areas will be implemented instead.
To begin, while tobacco use results in many health defects and deaths annually; one of the most common health effects related to smoking is heart disease....
The smoking and non smoking areas are also being debated. Some question its efficiency. Restaurants are places where families go to. It should be mandatory to make it as safe as possible. While clubs and bars can allow smoking, it shouldn’t be the case when there are children. Smokers counter that parents shouldn’t even be bringing kids in places where the activity is allowed.
Back in July 2007 the English government passed a new law which make it illegal for anyone to smoke in an enclosed public place and within the workplace. This ensured that everyone could use the train station, eat in a restaurant or shop without suffering the negative effects of second-hand smoke.
In 2003, New York City had also banned smoking in all public bars and restaurants, with only a few exceptions. Many towns and cities in California have also done this, and a few also banned smoking on their beaches and in public parks.
The aim of this website is to provide useful information on the legislation surrounding smoking tobacco cigarettes and and explains how individuals may help to keep England smoke free for everyone.
Although smoking is known to cause lung cancer, the effect of passive smoking has proved harder to quantify. A 2002 report by the International Agency for Research on Cancer suggested that regular exposure to passive smoke increases the risk of lung cancer by 20 to 30 per cent. According to the British Medical Association, it increases the risk of heart disease by between 25 and 35 per cent and doubles the risk of a stroke.
In March 2004, Ireland became the first European country to institute an outright ban on smoking in the workplace. Many advocates of a ban in England and Wales favoured this wording, because it emphasised the need to protect those who do not have a choice over their exposure to second-hand smoke, namely those working in smoky environments such as pubs and bars.
Smoking ban is enforced in various settings and included in many jurisdictions to ensure that students are protected from health effects of smoking (Harrar, 2009)....
However, many campaigners argued that the proposals did not go far enough, saying they would still leave workers in private members' clubs and pubs not serving food at risk from the dangers of second-hand smoke.
Regardless of the country, allowing smoking in restaurants continues to be a source of worry and dispute. What makes this debate important is that everyone who eats in those places has a stake in it.
On the one hand, smoking cigarettes contains bewildering chemicals strong enough to annihilate one’s level of stress; however, the echelon of mind blowing toxins supplementary to the average cigarette provokes cancerous cells inside the smoker’s body.