Brown-bagging presents a challenge: how to avoid squashed soft foods, crushed chips, and liquid leaks. Here are four clever ways to solve the problem without spending much on fancy packaging.
Recycle margarine tubs and yogurt cups. Not only are you helping the environment, but you also won’t be upset if the containers accidentally get lost or are thrown away.
Commercial juice boxes are pricey. Instead, buy a few reusable water bottles. After you wash the bottles thoroughly, fill them with juice bought by the half gallon. You can wash and reuse the bottles ad infinitum.
Invest in mustard. Buy a few of the smallest, stubbiest mustard squeeze bottles you can find. This isn’t as cost-effective as a jumbo bottle of mustard, of course, but you need to do it only once. After you’ve used the mustard, wash the bottles, and you’ll have a set of long-lasting condiment containers. Simply spoon in mustard, mayonnaise, or salad dressing and pack the appropriate container with a lunch. That way, you can apply condiments when it’s time to eat instead of in the morning, thus avoiding soggy sandwiches and salads.
Save spice containers. Spice containers with screw-on lids are great for small portions of creamy dips or yogurt to spoon on top of fruit. Make sure they have been washed before using them.