After successfully promoting the supper club trend that has become so popular in the past could of years,
Cooking Light highlighted a new concept in this month's issue of the magazine.
Many people who work outside of their homes eat lunch out almost every day. The days that they don’t eat out they are as likely to grab a candy bar and a bag of chips out of the hall vending machine as they are to have brought something from home. Beyond a peanut butter sandwich, sometimes it can seem daunting to prepare a whole meal in the morning before you leave for work. The concept of the lunch club is that different people bring in foods on different days of the month, dividing up the cooking duties but still providing everyone in the office (who wants to participate) with a full, healthy lunch.
The way it works is this:
Let’s say that there are 30 people in an office. Each day 3 of the 30 people will bring in a main course dish – salad, pasta, chicken and rice – that serves 10 people. You bring in food once every two weeks and get to eat lunch every day. Cooking Light suggested that each serving of the meal you bring in should have no more than 500 calories per serving and no more than 10 grams of fat. While this is flexible, the point of the Club is not only to have lunch, but to have a healthier lunch than you would ordinarily have if you were eating out. This is also a system that helps you to save money, because cooking one big meal every two weeks might cost $30-40 dollars, but you will be eating more and better food than you would have been able to buy for the same amount.
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