I'm surprised no one has mentioned asking the front desk to store your stuff in their fridge overnight, if the room doesn't have one. Doing that should keep gel-packs cold for the length of your trip. Plus, that will keep the inside of your lunchbox cold also, which means the gel-packs (or whatever you use) don't have to raise the ambient temp of the bag in addition to keeping the food cold.

I don't think I've been to a hotel that didn't have a fridge for employees.

Highly recommend the Strong Bags cooler. It's keeps the cold much better than the E Bags cooler I first had. It was money well spent.

Can you pour ice directly into this brand?

Not trying to threadjack. I have been flying 135 for five years after a brief stint with 121 regionals. Getting back into 121 shortly. Does the TSA give commuting pilots in uniform any crap about liquids more than 4 oz. in the cooler when you pack your lunch? Thank you.

Pete

As long as you are in uniform you are good to go.

Using Rubbermaid 'Tagalongs' (red top 2.9 cup size), I make and freeze several small meals. Most larger coolers hold 8 of these containers. Easy suggestions that freeze well: spaghetti, stir fry, pot roast, chili

I find it necessary for several reasons - #1 Finding healthy options at restaurants on the road and reasonable portions is difficult. #2 I personally prefer my own cooking. #3 The music stopped and I am stuck as a regional FO at the moment. In my situation, it would be fiscally irresponsible to my family to waste money dining out when I have a far less expensive option.

All these reasons are great too!!!!

All major hotel chains either have a small fridge in the room or will deliver a small fridge to you if you ask the front desk!

I have never been hassled about my lunch bag, the food in it or the dining utensils I bring through security!

thanks for the replies!

It's been my experience that some hotels charge a fee for the mini fridge.

I think much of the problem is that healthy food costs more. My first two years at a regional was into weightlifting/bodybuilding somewhat extensively and was consuming 400 grams of protein a day-which is the equivalent of 20 chicken breasts. Grab a meal at Mickey D's -$5. Chicken breast, brown rice, and steamed veggies (if you can find at airport $15)

Froze 10-15 chicken breasts at the start of the trip and cycled out in the crewroom fridge between legs. Myoplex RTDs and powered whey in the interim. Pouch tuna and rice - crew loves the smell. Note here: throw away remains in terminal not in galley! Even recall hanging the cooler out the window in Syracuse during the winter to keep it cool - extreme I know.

Unsustainable. Ended the portable protein powder shaker routine when the FA walked up and all she could see from behind was me feverishly shaking something up and down on my lap. Never heard the end of it. Went to protein bars after that!

I have a simple rule: don't pack things that need to be refrigerated. I can pack quite a bit of stuff including tuna, microwave rice, some veggies, fruits, trail mix and other snacks, oatmeal, protein bars, peanut butter, and I especially like to get those sandwich circle breads (I forget what the are called).

Its an easy way to eat healthy while on the road while not stressing about keeping your junk cool, and if I need to ever buy something perishable, I can get it at the airport or at a grocery/convenience store near the hotel. Example: when I get tired of peanut butter and jelly sandwiches, I can go to Atlanta Bread Company and get a small container of chicken salad for $2.50. You can go to a lot of places and get a small container of hummus or ranch dressing to dip your veggies.

I can get through an entire 4 day trip eating strictly from my non-perishable bag, but I generally buy 1 or 2 meals per trip if I want to go out with the crew or if I get tired of eating the stuff in my bag. Still saves me a fortune and allows me to eat significantly more healthy than grabbing a burger and fries every day.