You’re in a meeting and somehow walked into the kitchen. Next thing you know you’re having cookies and dry cereal out of the box. Or perhaps you got so caught up in a project that you quickly discern you haven’t had a thing all day. Or maybe the “I’ll just have a few chips at work” mentality turned into accidentally consuming the whole bag.

Don’t work in (or near) the pantry. Try to set up your table in a place that’s not close to the kitchen. You may be enticed to walk over and check the fridge (for the nth time) if it’s regularly in your line of vision. Bear in mind that the only time you’ll be in your pantry throughout the workday is when you’re preparing to have a planned bite or meal.

Think of your snack and meal times. Just as you plan out the remainder of your day (wake up, exercise, shower), organize when during the day you’re going to have a bite. If you know you like to eat lunch around the afternoon, plan for that. And if you like to have a meal early in the evening, plan for that as well. See food like you would in the office or even if you are just sewing at home.

Ensure you really eat. The moment you tap the ground running, err, working, it can be challenging to stop from eating. But it’s essential to know your hunger symptoms and discern that not having anything for several hours can impact your readiness efficiency. In addition, eating during the day can keep you from being a huge hangry mess once 5 o’clock rolls around.

Meal prep your foods. There’s something liberating about being able to mix up whatever you desire to have for lunch (and not opting to stand in line for the work microwave is a great reward). But for a few people, the choice is too much, particularly when it comes to workday lunches. If there is a chance, try to meal prep your foods in advace, just like you would on days you actually go to work.