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:

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