It's also probably healthier than buying a pie or a packet of chippies or greasy pizza - at least you know what went into it.
However, a few food safety guidelines need to be followed to minimise the risk of you or your children getting food poisoning from the contents of lunchboxes.
-First, make sure everything is clean - hands, bench, board, knives, fruit and vegetables, lunchbox and reusable drink bottles.
Teach children to wash their hands before eating or provide them with a wet wipe or hand sanitiser.
-Whether you are making sandwiches or taking a salad or leftovers (such as pasta) to reheat in the microwave, make sure they are kept cold.
Keep them in the fridge until you leave home and put them in the fridge at work.
If there's no fridge available, use an insulated box or bag, or pack a frozen bottle of water or juice (it will thaw by lunchtime) or a freezer pad to keep food cool.
Keep it out of sunlight and away from heaters.
-Items to be particularly wary about are cold meats, chicken and eggs, or risky foods such as egg-based mayonnaise, soft cheeses (such as Camembert) and yoghurts, which are more than usually susceptible to pathogenic bacteria.
-If you are reheating food in the microwave, make sure it is steaming hot all the way through.
-Despite all your precautions, if you or your child does get food poisoning don't go to work or school, and avoid handling food for others for 48 hours after symptoms such as vomiting and diarrhoea stop.
If food poisoning symptoms persist, visit a doctor.
Variety is the spice of lunch
A few suggestions for a stimulating variety of lunch options:Use a wrap, pita pocket or panini for sandwiches instead of sliced bread.
Make the most of summer fruit - delicious cherries will be over soon but apricots, peaches, nectarines and plums will be around for a while.
Then it's the turn of apples, pears and handy citrus fruit like mandarins.
Make and freeze mini-pizzas or toastie pies to take for lunch.
Cook more for your evening meal (rice, pasta, roasted vegetables, mince patties, chicken, casserole) and refrigerate or freeze leftovers in small pottles for eating at work.
Some sandwich fillings freeze well, such as cheese spreads, bean spreads, peanut butter, Marmite, cheese, ham, luncheon sausage, chutneys and sauces.
However, fresh salad vegetables such as tomatoes, cucumber and lettuce do not.
