Something I always wonder about. The image of the duck shows snap peas as one of the vegetables. Along with things like asparagus, snow peas etc, snap peas do not reheat well at all. 100% of the time they come out looking mostly gray and sad. Texture as well turns to mush.

Question: don't AA meal planners know this? It would seem to me that any trained chef would understand which veggies can be re-heated and those which die in the process. So why design a plate that includes things that simply don't work?

And for that matter, can't they devise a system to avoid overcooking nice cuts of beef?????

There is no extra cost in this. All that is involved is intelligent planning.