It's a great idea, but unfortunatly, OTG suffers from the same problems as other gourmet to go type places. I'm happy they're organic, but it doesn't help over-priced food, stale ingredients, soggy pre-wrapped sandwiches, and wilted salads.

The best thing about having an OTG in my office building (The Bank of America Tower, in downtown Seattle) are the selection of "organic" (usually) snacks and beverages, and the frozen take-home meals.

Their mission statement sounds great, and I hope they'll stick to it, but right now they are growing really fast, and churning out product that really isn't worth eating.

The Amy's Kitchen stuff is a lot better for frozen meals, I've found - and often cheaper.

A nice idea and with good intentions,I know, but "to-go" food is not exactly treehugger. It produces a lot more waste than cooking a meal at home.

You guys bring up some excellent points -and great experience. It sounds like OTG disappoints through a lack of living up to the media of good healthy tasty food. In addition to my wishful thinking about sustainable delivery cars, and agriculture- the packaging and waste associated with any food prep is enormous- but I want to look for a way to have a no compromise fast food: sustainable, healthy, and tasty - I guess OTG has a ways to go before it gets a TH thumbs up (now it has been added to the almost pile), but like most say it is a good idea if they can wrap their hands around it...here is to hoping OTG has a few TH readers on staff and decide make a change or two. Cheers

Shoudn't we eat stuff made mostly from bi-products? If we eat mostly bi-products isn't that like recycling?

Does food cooked at home use less resources? Not that I´ve looked into it really but I´ve just always imagined resturants being better for the environment than homecooking and my idea of an eco-town always has low priced resturants or canteens to save resources. All raw material arrives in bulk packaging (less than household types) and often delivered in one trip instead of the trips each household must go when shopping. As for cooking, it´s got to be more economic to make one large stew than to cook many small ones, or what? Not that everybody should eat stew all the time... but you get my point I hope.
But I do agree on the whole take away packaging problem and certainly logistics should green up anywhere possible. But each step counts when bringing green into the mainstream and good things can evolve from what at first seems mediocre.

I'm with Ben. Amy's Kitchen, as well as some of the other instant/to go brands at Whole Foods, are great options.

Yeah, let's cook together, live together. www.cohousing.org