The corporate cafeteria can be an especially lonely place these days.<\/p>\n
\u201cYou used to walk in at 12 o\u2019clock on a Tuesday and stand in line to get something,\u201d said Casey Allen, 46, who works for a division of the agricultural chemical company BASF in Raleigh, N.C. \u201cNow, you walk in and you\u2019re usually first in line.\u201d<\/p>\n
A paternalistic fixture of white-collar life born of the Industrial Revolution, the office dining room survived the midcentury move to sprawling suburban office parks. It weathered the rise and fall of cubicle culture and power lunches, and more recently, the lavish excess of the Silicon Valley office lunch.<\/p>\n
But as the American office emerges from its pandemic slumber, can the cafeteria survive layoffs, a workweek that sometimes requires only a few days in the mother ship and a new, more demanding generation of employees?<\/p>\n
Read it all<\/a>.<\/p>\n Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste.<\/p>\n The Corporate Cafeteria Is Broken. So How to Feed Workers? https:\/\/t.co\/CSz9fBWlSR<\/a><\/p>\n — Sean Graf (@seangraf) January 24, 2023<\/a><\/p><\/blockquote>\n \n