• Round BPA-free plastic twist-top are ideal for soups, stews or anything that might leak.
• BPA-free plastic containers with twist top and locking lids ensure the lids won't come off with the change in cabin pressure.
• Glass jars work best for carrying milk or milk substitutes.
• Small travel-size shampoo containers or empty spice jars work best for carrying oils, dressings and sauces.

Keeping Food Cold

• Wrap ice packs and frozen meal containers with aluminum foil to maintain their coolness longer.
• Use a hot water bag found at any drug store as an ice pack. Avoid leaks from melted ice with the twisting lid and easily re-fresh ice with the bag's wide mouth. 
• Throughout a trip, fill the empty food containers with ice as they become available. 
• When at at hotel without a fridge, refresh your ice, zip up the crew cooler and cover with 2 folded towels to keep the ice frozen longer.
• Crew coolers maintain their cold better under an airplane seat than in an overhead bin.

Packing Vegetables

• Wrap cut vegetables in a damp paper towel before placing them in a travel container to keep them fresh and maintain nutrients. This is especially useful for carrots, celery and cucumbers.
• Kale is the most resilient of the greens family. You can dress kale ahead of time and it will stay good for around 3 days.
• For long trips, pack slightly hard avocados. They will ripen as the days go by, leaving you with something fresh and healthy to eat towards the end of the trip.
• Toss cut apples and pears with lemon juice and place in an air-tight baggie to maintain freshness.

Crew Cooler Packing

• Line the crew cooler with a plastic unscented garbage bag before packing your food. This will protect the bag from possible food and liquid leaks.
• Place ice packs and frozen meals on top of all other containers. Cold travels from top to bottom so this will ensure your items stay cold.