Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program.
Am J Public Health
; 109(5): 736-738, 2019 05.
Article
in En
| MEDLINE
| ID: mdl-30896988
ABSTRACT
OBJECTIVES:
To estimate economic and environmental effects of reducing milk waste from the US Breakfast in the Classroom (BIC) School Breakfast Program by replacing conventional milk with shelf-stable dairy or soy milk.METHODS:
We estimated net greenhouse gas emissions (GHGE; kg CO2 equivalents [e]) from replacing conventional milk with shelf-stable dairy or soy milk by adapting existing life cycle assessments and US Environmental Protection Agency Waste Reduction Model estimates to BIC parameters. We estimated net cost with school meal purchasing data.RESULTS:
Replacing conventional dairy milk with shelf-stable dairy or soy milk would reduce milk-associated GHGE by 28.5% (0.133 kg CO2e) or 79.8% (0.372 kg CO2e) per student per meal, respectively. Nationally, this equates to driving 248 million or 693 million fewer miles annually, respectively. This change would increase milk costs 1.9% ($0.005) or 59.4% ($0.163) per student per meal, respectively.CONCLUSIONS:
Replacing conventional milk with shelf-stable dairy or soy milk could substantially reduce waste and concomitant GHGE in BIC; switching to shelf-stable dairy has low net costs. Pilot tests of these options are warranted to optimize the nutritional value, cost, and sustainability of BIC.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
School Health Services
/
Nutritional Status
/
Soy Milk
/
Milk
/
Breakfast
/
Food Services
Type of study:
Health_economic_evaluation
Limits:
Animals
/
Female
/
Humans
Country/Region as subject:
America do norte
Language:
En
Journal:
Am J Public Health
Year:
2019
Document type:
Article