My temporary workplace has no fridge. What lunch plan works from a 7 a.m. departure to a 12:30 break?
Food"Just put your chicken pasta in your backpack," my colleague said when I asked where the fridge was. We're working in a temporary office for six weeks. There is a kettle but no fridge or microwave, and our lunch break is usually at 12:30, sometimes later.
I leave home at seven, with a warm bus journey and another short walk. Last week I bought lunch each day because I couldn't work out what to bring. I want to spend less, but I don't want to prepare a refrigerated meal and leave it in an ordinary bag for more than five hours.
The [USDA's bag-lunch guidance](https://ask.fsis.usda.gov/article/How-do-you-keep-a-bag-lunch-safe) recommends at least two cold sources, placed above and below perishable food. Its [food-safety basics](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe) say cold food should be held at 40°F (about 4.4°C) or below; perishables shouldn't sit at room temperature for more than two hours, or one hour above 90°F (about 32°C).
I could use a properly packed insulated bag, choose foods whose labels allow room-temperature storage until lunch, or ask whether the office can provide a cooler. Which would you start with for an unpredictable break, and how would you check a cold-lunch setup before relying on it every day?