Planet Money on “Japan’s Worker Shortage” and working hours
NPR’s Planet Money has a piece on efforts in Japan to allow people to work less: Some companies in Japan are going bankrupt because of the country's critical
Clockwise and the challenge of taming meetings in favor of focused time
For my next book, Shorter: How The 4-Day Week Can Save the World (not the exact title necessarily), I talked a lot to companies about how they fit
My South China Morning Post piece on 996 and the culture of overwork
There's a debate going on in China over 996, the practice of working from 9 to 9, six days a week. (Some very tired yet still imaginative writers
Eating together at work and in negotiations
In the interviews I've done with leaders and workers at companies that have implemented shorter workweeks, I often hear-- in the smaller places at least-- that they eat
There’s no Reverse Parkinson’s Law
So my friends at the 4 Day Week Campaign have released a video about the 4-day workweek: It's a nicely-done piece of work, and if you want a
The downsides of early retirement
Travel and Leisure has a piece about a software developer who retired early-- then went back to work Tony said the biggest thing he missed was human connection....
4-day weeks at the Rockwood Leadership Institute
Almost all the organizations I've been looking at for the new book are for-profit companies. This is more or less by design, since I wanted places that had
The cost of March Madness distraction: $13.3 billion
This isn't the sort of business-related distraction that I usually pay attention to, but the Guardian has a piece about how March Madness will cost businesses more than
The restaurants just keep coming: Los Angeles’ n/naka
One more example of a great restaurant that operates on a four-day week: Los Angeles' n/naka, profiled by Helen Rosner in this week's issue of The New Yorker:
It’s not just Michelin-starred restaurants that are doing 4-day weeks
Some of the world's best restaurants-- Noma and Relae in Copenhagen, Maison Baumé in California, Attica in Melbourne, Aizle in Edinburgh-- are shortening working hours for their chefs