The rules of the perfect lunch break

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Joe Dispenza
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At lunch, 65% of those who work and 78% of university students eat cooked meals brought from home. This is what emerges from a survey conducted by the market research company Nomisma for the Good Pause Lunch Observatory of Cirfood (Cooperative of the restaurant country) on a sample of 1200 interviews. In short, it is therein revenge of the "schiscetta" (from the Milanese "schiscià", to crush). But how to prepare it?



Better to avoid leftovers

Altroconsumo, an association of the country of consumers, has just published Schiscetta sana e gustosa (available in digital format on the InEdicola app, at a price of € 9,99 and free for members).


"It's better avoid bringing a soup or a salad of only vegetables, because there is a risk of not taking in all the necessary nutrients (carbohydrates, proteins, fats, vitamins and minerals) ”, explains Emanuela Bianchi, food expert at Altroconsumo who contributed to the guide. «The ideal is un single dish with cereals and legumes or fresh white meat and fish, which can be purchased already in portions or divided at home and placed in the freezer ».

A few examples? Couscous, turkey and artichokes or wholemeal pasta with cherry tomatoes, tuna, rocket and pesto or Venus rice with shrimp and zucchini. With the addition of vegetables, to be eaten raw as an appetizer or a break-hungry snack: cherry tomatoes, carrots, peppers, celery, fennel are ok for convenience. Fruit is also good to choose "convenient" to put in your bag or backpack (yes to apples, bananas and citrus fruits).


«The meal for the office can be prepared the night before or better yet cooked on the weekend and frozen, thinking about the menu for the various days. Better to avoid taking leftovers from dinner to work: the risk is to run into a too monotonous diet », warns the expert.



The right container

Then pay attention to transport: «As a“ lunch box ”, as the Anglo-Saxons call it, it's better to choose an airtight container in Pyrex glass or plastic suitable for microwave heating, a furnace that many offices now make available to employees ”, concludes Dr. Bianchi.




With the right app, food reaches your office

According to the Nomisma survey, 21% of workers have the habit of ordering online and having their lunch delivered to the office. So much so that lately there is a flourishing of apps designed specifically to meet this new need.

  • Foodracers is active in more than 50 cities in Lombardy, Piedmont, Veneto, Friuli-Venezia Giulia, Emilia and Tuscany.


  • Foorban is the first digital restaurant in the country that, thanks to a team of nutritionists and chefs, invents healthy menus every week.

  • Glovo in addition to meals, it delivers whatever you need purchased from 20 partner stores.




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