let's solve wastage of time and money and hassle on lunch in the workplace, and be healthy

ASSUMING THE WORK PLACE has a fridge and a microwave and a kettle and little else

is the best solution for lunch

making a massive veg stew every sunday, taking the lot in on monday, keeping it in the work fridge and doling it out every day to microwave, and complementing it with bread or making up some fresh couscous with it every day?

or

making the stew and freezing individual portions and taking them into work a day in advance to defrost in the work fridge?

WHAT'S THE SOLUTION? LET'S OPTIMISE. AUSTERITY