I’ve been very spoiled in terms of my ability to stroll into my kitchen, open the refrigerator, and prepare any type of lunch from the bounty of leftovers or whatever I happen to have stocked at that time.
Now I have to be more strategic about the whole thing. Because I’m used to preparing most of my meals and don’t eat too much take-out or processed foods, I am a bit more high-maintenance when it comes to what many folks consider a simple lunch break.
In addition to my relatively high health & nutritional standards for my meals, I also want to maintain as much of my sustainable kitchen concepts as possible whether I’m home or not.
My co-workers think I’m a little nutty (earthy-crunchy I think), but that’s okay.
Here are some of the things that help me feel better about re-usable bagging it for lunch:
• Glass containers (pyrex has a nice collection)
• Mug (for tea)
• Silverware from home (keep a full set that I wash and leave in office)
• Sigg bottle (for water – we have a great filtered water system @ office)
• Cloth napkin
• Re-usable shopping bag or tote
Here’s a site that had some good suggestions for making a sustainable lunch.
Here’s a site that has some interesting statistics on lunch-related waste.
I’ve started cooking a few things on Sunday that become staples in my lunch for the first part of the week at least and it always includes a big batch of brown rice pilaf.
I’ll include easy ‘green’ lunch recipes in future posts.
Meanwhile, I’d really like to hear about other people’s creative ideas for getting more sustainable with workplace lunches.