Megan Elias, a historian and food studies director, shares insights into the evolution of lunch from industrial factory meals to today's desk sandwiches. Abigail Gunning discusses the impact of community dining in co-working spaces and the rationale behind opening café spaces to the public. Olivia Beck emphasizes the importance of a healthy food environment in the workplace for employee well-being. They also explore how lunch habits reflect broader cultural changes and the challenges of balancing health with workplace dynamics.