Every Sunday evening I cook up a great big pot of veggie soup for our small team in San Francisco, and others bring bread or drinks. Not only does it add a little spice to an otherwise not-so-fun day of the week, but it also has some environmental benefits.

How so? Simple: less waste from take-out.

When you’re busy running a startup, it can be tough even for the greenest among us to bring lunch from home every day. So we end up consuming a lot of takeout. Even with more restaurants greening their packaging, you still tend to end up with way more napkins than you need, extra utensils, and more. Wouldn’t it be better to simply not worry about packaging at all?

I can bring in a big tupperware container of soup, and use the dishes and silverware in our kitchen, rather than disposables. Beyond that, when I cook from home, I know where every ingredient comes from. I try to use organic when possible, and everything that comes out of my kitchen is vegan-friendly.

So why not try some communal lunches in your office? Even if you work with a much larger group, start up a lunch club, where colleagues can alternate bringing in home-cooked meals. I’d love to hear about other ways you’re eating better in the workplace!

And of course, I’d be a tease to go on and on about soup without offering up a recipe. Without further adieu, here’s this week’s soup:

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