We've heard from Coeliac_copper about limited GF choices at schools / colleges etc. So what's it like at big, medium to Sme workplaces? Have you switched jobs/ lifestyle to make things simpler? Is being a homeworker a dream as you make your own foods at home? Do you make your own packed lunches to avoid the worry? Does that limit your lunchtime networking with colleagues? How are work events and courses catering for you? What more would you like work places to provide ? Vending machines with fruit vs kit-kats?! Or do you hate to make a 'fuss' and dive into the buffet salad bar with couscous and shared tongs anyway and hope for the best?
Or does your work cafeteria provide great GF labelling and options? Do they get the cross contamination issues?