What Doctors Eat (A Good One)

That's a much better lunch and most of it is easily done by any organized staff member, at home or at an office with a decent size refrigerator and counter space, along with a clean cutting board. He's lucky he has the assistant, especially one who loves to cook, but anyone CAN do this.

The falafel, in this case, had to be made outside the clinic or purchased. Hopefully there's a real stove and not just a microwave there. I don't see why anyone couldn't take the ingredients for this lunch - avocados, tomatoes, oranges, kiwi, some spices, a protein source.

My husband took a lunch everyday for 30+ of the 40 years he worked as an attorney / CPA. Only when he was in the Air Force (when I first met him) did he really have less healthy choices at lunch.

It takes planning, and especially in winter, when one wants more warm foods, it takes a working environment where the "bosses" will "allow" the smell of food to waft into a portion of the office. We did have one high-rise office space where they did not allow it for that reason. It was our shortest lease-share, ever. Of course, even that can be overcome by bringing most kinds of warm foods in a thermos.

I think most people feel harried in the morning and don't realize their health is at stake by the choices they make about the lunch and snack foods. They will spend 20+ minutes prepping to take food as a lunch from home OR spend the same or more time driving and waiting in line at neighborhood cafes or hospital cafeterias, regardless (and then have the choice of less healthy food).

Worst case is just nibbling on some small snacks or not eating at all. Second best is having a rotating roster of one or two staff members bring in (healthy) orders from (healthy) nearby places for the staff who want to be part of a co-op. Exchanging time once in a while to "do" the lunch run, as an investment for everyone to have a little healthier meal and most staff to daily have a little more time to enjoy it.