Objective:

This article presents, in an exhaustive way, the meals eaten by public employees of the Argentine National Public Administration, during the workday and the main characteristics of the menus.

Methodology:

The methodological strategy used was qualitative. In-depth interviews were conducted, the sampling was intentional, under the "snowball" procedure, and the size was determined by theoretical saturation.

Results:

The main results were the description of the daily menu of the women interviewed, which is organized between sandwiches, pies and salads. On the other hand, we learned about and deepened the relationship between the choice of food, its characteristics and the time/space of eating in the office.

Limitations:

The investigation was done in a Secretariat of the National Public Administration or Argentina, which limits possibility of generalization the results to the employees of the Public Administration and knowledge about other geolocated offices in other areas of the City of Buenos Aires.

Conclusions:

The meals that office workers eat daily during the workday are exposed. It is contended that the office, and its material space/time conditions, will be the environmental conditions in which the eating practices will take place, thus conforming a disposable commensality as specific commensalities of public office.

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