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The question "Where?" in Eat What You Love, Love What You Eat does not have to do with breakfast at the table, lunch at your desk, or snacks in front of the TV. "Where?" is a question about the food, not the eating. Where will you invest the calories you are taking in?
I rarely ask that question. I consume food without much attention to where it goes next. An exception is the morning of a long run, when I am careful to eat foods that will digest easily and carry me through several hours of exertion. What would it feel like to be equally conscious whenever I put food in my mouth?
It is breakfast time. I am hungry. I take out the cold cereal, some berries, and skim milk. I stop. What does the morning look like? I am attending a workshop today. I will be listening to speakers for almost four hours. Mid-morning, a tray of pastries will appear. Where am I going to invest my breakfast, and what are the implications of my choice? I know that sitting makes me antsy. Antsy triggers nervous eating.
Trays of pastry hit the "free food" button, which is a hot one for me.
I re-think the ingredients in front of me. When I ask where I will invest this food, the answers include: "I am eating now to remain satisfied for the next 4-5 hours." "I am eating now to remain calm and focused on presentations at the workshop." "I am eating now because I have access to delicious, nutritious options that will not be available the rest of the day."
I choose a slice of whole grain toast, add some peanut butter or a scrambled egg, fill a bowl with berries, and finish off with a dollop of Greek yogurt. The added fat and protein will fuel my attention and offset nervous appetite far better than a bowl of Cheerios and skim milk. For good measure, I slip a cheese stick and a small protein bar into my bag for break time.
Breakfast would be different if I invested in heavy yard work. Or a long drive. Or a writing or painting project. The intent of asking, "Where?" is to match the type and amount of intake with the expected output. Food not used is stored. Too much stored food leads to discomfort, low energy, an expanding waistline, and poor health.
Do you give much thought to where your food is going to be used? Do you adjust accordingly? Do you think your choices would look any different if you did?
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