The Daily O’Collegian

By Jayne Boykin

The Duncan Banner

(MCT) — Green is the “in” color for 2008. It’s the biggest buzzword on the planet these days.

It’s no small wonder, then, that green has spread to the dinner table, and even to the lunchbag. A new study from The NPD Group, a leading market research company, reports that weekday lunches carried from home reached a new high point in 2007, with adults 18 and older carrying some 8.5 billion brown bag lunches last year. More than half of these lunches are consumed at the workplace, and most often at the diner’s desk or workstation.

The majority of brown-baggers take their lunch from home more often because of financial reasons — mostly because it’s cheaper than other options. Health and nutrition concerns ranked second as a reason to brown bag, followed by convenience, taste, diet, quality and environmental concerns, the study said. Among consumers who typically brown-bag, nearly half said they are doing so more often.

It’s no secret that prices are rising, almost on a daily basis. In most Duncan-area schools, prices for lunches for the fall term have gone up, too. While the increase is not large on its own, considering the other rising costs — gasoline in particular — families are seeking to save money any way they can. Even though the price of gasoline has dropped a bit in the past week or two, it’s still high, and likely to remain so.

Going green is not as easy as it sounds, however. According to Greenopia (Greenopia.com), the average school-age child who carries a lunch daily generates 67 pounds of waste per school year. That works out to 18,760 pounds of lunch waste for just one average-size elementary school. While brown-bagging might be good for family finances, in the long run, it can cost people more in terms of waste removal and environmental damage.

So, what’s a mother — or father — to do?

Brenda Gandy, OSU Extension educator, said brown-bagging doesn’t have to be an either-or proposition. Families can save money on lunches taken to school or work, and help protect the planet, too.

She offered these tips for going green — and saving green in the process.

“If you’re helping your child pack a lunch, start by brainstorming foods and snacks that he or she would like to eat. In addition to old standbys, such as peanut butter and jelly, try pitas or wrap sandwiches stuffed with grilled chicken or veggies. Try soups and salads, if your child is willing, and don’t forget last night’s leftovers as an easy lunchbox filler.

“Prepackaged lunches for kids are popular and convenient, but they’re also expensive and can be less than nutritious. Instead, create your own packable lunch using healthier ingredients. Consider these components and pack them in plastic containers, resealable plastic bags, or colorful plastic wrap:

–cold-cut roll ups (lean, low-fat turkey, ham, or roast beef; lower-fat cheese; and flour tortillas)

–cold pizza (shredded mozzarella cheese; pizza sauce; flour tortilla, English muffin, or mini pizza shell)

–cracker sandwiches (whole-grain crackers filled with cream cheese or peanut butter and jelly)

–peanut butter and celery sticks

–veggie sticks with low-fat dip or dressing

–100 percent fruit juice

–optional dessert (choose one): flavored gelatin, low-fat pudding, oatmeal raisin cookie, graham crackers, fresh fruit

“Don’t forget to involve the kids in the process so that healthier lunches can become a goal they can strive for, too,” she said.

Brown-bagging isn’t just for kids, however. The NPD study finds that adult males carry more brown-bagged lunches than others, yet quite often, females are the preparers. Brown-bagging is more common among 35- to 54-year-olds, white collar consumers and professionals, and more affluent consumers.

What goes in the brown bags varies, but typically, it’s fruit, chips, and some type of sandwich, but these items differ by gender and age, the report said. Cookies replace the chips in kids’ lunches; a poultry sandwich replaces chips for men; and women are more inclined to opt for healthier choices such as yogurt and veggies. Among the total population, peanut butter and jelly sandwiches are the most popular sandwich type and carbonated soft drinks are the dominant beverage choice.

To decrease the amount of trash generated by home-packed lunches, Greenopia suggests

–Replace paper napkins with cloth versions that can be washed and reused.

–Pack stainless-steel utensils instead of using disposable plastics. Do not send knives to school.

–Use reusable drink containers instead of disposable juice boxes, juice pouches, cans and plastic bottles.

–Avoid using plastic wraps, plastic bags, wax-paper bags and aluminum foil whenever possible. Opt for reusable plastic containers instead.

–Cut down on packaging waste by purchasing foods in larger containers that can be divided into individual servings at home rather than buying many smaller packaged products.

–Choose sturdy lunchboxes or backpacks over paper or plastic bags. Remember to wash lunchboxes thoroughly before packing the next lunch, or at least wipe them out with a cloth soaked in an antibacterial product.

A packed lunch carries the added responsibility of keeping the food safe to eat, Gandy said. That means keeping hot foods hot and cold foods cold. One study found that fewer than a third of parents included a cold pack when packing yogurt, deli-meat sandwiches and other foods that need refrigeration.

Here are some suggestions to keep foods safe when packing lunches.

–Wash your hands first, before handling foods and packaging materials.

–Use a thermos for hot foods.

–Use refreezable cold packs or freeze some foods and drinks overnight. They’ll thaw in the lunch box by time to eat.

–While dry foods, such as cookies and chips, can be packed the night before, keep perishable foods refrigerated until just before time to leave the house.