{"version":"1.0","provider_name":"BIOENGINEER.ORG","provider_url":"https:\/\/bioengineer.org","author_name":"BIOENGINEER.ORG","author_url":"https:\/\/bioengineer.org","title":"Widely available food in US workplaces: Perk or hazard?","type":"rich","width":600,"height":338,"html":"
Widely available food in US workplaces: Perk or hazard?<\/a><\/blockquote>