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Way back when, the office worker who spent lunch hour in a cubicle, hunched over a salad, was a rare creature. Today, this figure is commonplace. In fact, U.S. workers made 433 million fewer lunch visits to restaurants last year, according to The NPD Group. Find out how this is impacting the industry. (The Wall Street Journal)
Instagram’s appetite for food photos and videos continues to grow, and some bakers are cashing in. Pastry chefs are using the social photo-sharing platform not only to promote their businesses, but as a new revenue stream. Chelsey White is one such baker who has found that creating Instagram content can be more lucrative than baking cakes for clients. (Bloomberg)
Hotels are being increasingly pinched by the home-sharing service Airbnb, which now also curates experiences — urban gardening or burlesque dancing, for instance. Now hotels are offering similar features, including food-focused packages like pasta-making classes or dinner at the home of a famous local chef. (The New York Times)
Little Pete’s has been operating in Philadelphia for nearly 40 years, serving roast beef sandwiches and mozzarella sticks. But now the all-night diner located in the city’s downtown is closing, leaving customers mourning one of the city’s last establishments of its kind. (The Salt/NPR)
To solve the problem of excess food waste and excess food packaging, some companies are using food itself to make packaging. Mushrooms, kelp, milk and tomato peels are standing in for plastic as concerns over the environmental impact grow louder. (The New York Times)
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