Nothing new, really
As the soylent guy I was uncomfortable especially with the lunch options at most of my changing work locations (too much fast food, or too low quality of the food). However, what he found out through (self)experimantation has long been found out by people who need to feed patients that cannot eat through normal means. And they produce well-tasting spin-offs for non-patients, too.
I'm a bit overweight, so I also wanted a method to control my calory input. Just keep it a little under what I actually consume, to promote a slow, long term loss of weight. Worked pretty well over the last year, I'm losing about a kilogram per month.
So this is what my routine on a work day looks like (on weekends I just eat normally, my wife cooks then for both of us):
I start the day with a chocolate croissant from a dealer at the train station (around 400 kcal) at 07:15 to lighten up my morning mood :-). At around 10:00 when I start to feel light hunger, I down a 200ml can of Fresubin 2kcal chocolate flavoured energy drink, giving me another 400 kcal. This Fresubin stuff (just my personal preferred choice for taste reasons) is what the nutritionists call "fully balanced" meaning that with three cans of that all my vitamins, minerals etc. are fully covered.
Lunch around 12:30 is a wholemeal bun with some spread (tuna, egg, or whatever tickles my fancy, i try to avoid the high kcal ones), an apple and a carrot - another 400kcal. In the afternoon another 400kcal can, then one more in the evening and that's it, apart from 1-2l of sparkling water over the day. 2000kcal input. At my height, weight and sport level (2-4 hours of light sport during the week), my daily need is around 2500. I sometimes cheat with a little treat or a nonalcoholic beer after sports, but in general it's working in the right direction (as opposed to working in the wrong direction when I didn't control my calory intake).