Community cafeterias. 1 caf per x (tbd) population.
- informed by national-level dietary guidelines
- very receptive to local neighborhood dietary preferences and encouraged to develop specialties
- worker controlled
- kitchen teams could swap/guest in other neighborhoods to mix things up
- you can go to cafs in other neighborhoods but there would probably be some system to anticipate demand to avoid over/under prepping (like you have a home caf but you can make reservation at another one?)
You can eat there or get take out.
Benefits:
- less food waste
- don't have to waste time shopping, chopping, cooking and cleaning when you don't want to
- will not have insane "chef" centered kitchen cultures, unless everyone working there votes in favour of this for some reason