How should I pack my lunch?
February 13, 2005 11:49 PM Subscribe
I work a standard full-time job. How do I keep the amount of rubbish generated from lunch down to something I'm not ashamed of? [Would you like to know more?]
posted by krisjohn to food & drink (9 answers total)
If I put my lunch together in the staff lunchroom rather than going out for lunch, I typically have one of two things: Noodles or salad. I am not attached to the noodles, they're just very convenient. Noodles involve a Styrofoam cup, wrapped in plastic -- with two separate plastic flavour packs inside. I usually add tuna either from a foil pouch or a small tin. Lately I've been adding a single-wrapped processed meat stick. Salad involves a pre-prepared salad mix in a plastic bag with as many as three plastic bags inside (eg; dressing, croutons and bacon for caesar salad) plus a range of other items including tuna again, fetta (six serves to a jar), a separate single-serve dressing if it doesn't come with the salad and a range of items such as mushrooms or sun dried tomato strips all in jars that are also thrown out.
Lunch room facilities are minimal. There's no cutting board for example. I have limited time and I don't want to have to bring in something every morning. I have a small fridge in my office and I have at least got my drinks down from a 24-pack of Pepsi to filtered water (I have my own filter) that re-uses the same bottle.
I use a snap-lock (zip-lock) bag to keep the salad going after it's been opened. I can get about 1.5 serves from something labelled "serves two". If I put lettuce directly into the snap-lock bag it gets icky quickly. Normally I keep the pre-prepared salad in its original bag and put that in the snap-lock. This way the snap-lock bag lasts for weeks before it shows any sign of ick.