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Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program
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| Zeitschriftentitel: | American Journal of Public Health |
|---|---|
| Personen und Körperschaften: | , , , |
| In: | American Journal of Public Health, 109, 2019, 5, S. 736-738 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
American Public Health Association
|
| Schlagwörter: |
| author_facet |
Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. |
|---|---|
| author |
Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. |
| spellingShingle |
Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. American Journal of Public Health Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program Public Health, Environmental and Occupational Health |
| author_sort |
beckerman, jacob p. |
| spelling |
Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. 0090-0036 1541-0048 American Public Health Association Public Health, Environmental and Occupational Health http://dx.doi.org/10.2105/ajph.2019.304956 <jats:p> 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. </jats:p><jats:p> Methods. We estimated net greenhouse gas emissions (GHGE; kg CO<jats:sub>2</jats:sub> 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. </jats:p><jats:p> Results. Replacing conventional dairy milk with shelf-stable dairy or soy milk would reduce milk-associated GHGE by 28.5% (0.133 kg CO<jats:sub>2</jats:sub>e) or 79.8% (0.372 kg CO<jats:sub>2</jats:sub>e) 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. </jats:p><jats:p> 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. </jats:p> Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program American Journal of Public Health |
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American Public Health Association, 2019 |
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American Public Health Association, 2019 |
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0090-0036 1541-0048 |
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American Journal of Public Health |
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| title |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_unstemmed |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_full |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_fullStr |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_full_unstemmed |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_short |
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_sort |
environmental and economic effects of changing to shelf-stable dairy or soy milk for the breakfast in the classroom program |
| topic |
Public Health, Environmental and Occupational Health |
| url |
http://dx.doi.org/10.2105/ajph.2019.304956 |
| publishDate |
2019 |
| physical |
736-738 |
| description |
<jats:p> 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. </jats:p><jats:p> Methods. We estimated net greenhouse gas emissions (GHGE; kg CO<jats:sub>2</jats:sub> 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. </jats:p><jats:p> Results. Replacing conventional dairy milk with shelf-stable dairy or soy milk would reduce milk-associated GHGE by 28.5% (0.133 kg CO<jats:sub>2</jats:sub>e) or 79.8% (0.372 kg CO<jats:sub>2</jats:sub>e) 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. </jats:p><jats:p> 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. </jats:p> |
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| author | Beckerman, Jacob P., Blondin, Stacy A., Richardson, Scott A., Rimm, Eric B. |
| author_facet | Beckerman, Jacob P., Blondin, Stacy A., Richardson, Scott A., Rimm, Eric B., Beckerman, Jacob P., Blondin, Stacy A., Richardson, Scott A., Rimm, Eric B. |
| author_sort | beckerman, jacob p. |
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| container_title | American Journal of Public Health |
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| description | <jats:p> 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. </jats:p><jats:p> Methods. We estimated net greenhouse gas emissions (GHGE; kg CO<jats:sub>2</jats:sub> 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. </jats:p><jats:p> Results. Replacing conventional dairy milk with shelf-stable dairy or soy milk would reduce milk-associated GHGE by 28.5% (0.133 kg CO<jats:sub>2</jats:sub>e) or 79.8% (0.372 kg CO<jats:sub>2</jats:sub>e) 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. </jats:p><jats:p> 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. </jats:p> |
| doi_str_mv | 10.2105/ajph.2019.304956 |
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| imprint | American Public Health Association, 2019 |
| imprint_str_mv | American Public Health Association, 2019 |
| institution | DE-Brt1, DE-Zwi2, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14, DE-Ch1, DE-L229, DE-D275, DE-Bn3 |
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| spelling | Beckerman, Jacob P. Blondin, Stacy A. Richardson, Scott A. Rimm, Eric B. 0090-0036 1541-0048 American Public Health Association Public Health, Environmental and Occupational Health http://dx.doi.org/10.2105/ajph.2019.304956 <jats:p> 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. </jats:p><jats:p> Methods. We estimated net greenhouse gas emissions (GHGE; kg CO<jats:sub>2</jats:sub> 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. </jats:p><jats:p> Results. Replacing conventional dairy milk with shelf-stable dairy or soy milk would reduce milk-associated GHGE by 28.5% (0.133 kg CO<jats:sub>2</jats:sub>e) or 79.8% (0.372 kg CO<jats:sub>2</jats:sub>e) 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. </jats:p><jats:p> 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. </jats:p> Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program American Journal of Public Health |
| spellingShingle | Beckerman, Jacob P., Blondin, Stacy A., Richardson, Scott A., Rimm, Eric B., American Journal of Public Health, Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program, Public Health, Environmental and Occupational Health |
| title | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_full | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_fullStr | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_full_unstemmed | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_short | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| title_sort | environmental and economic effects of changing to shelf-stable dairy or soy milk for the breakfast in the classroom program |
| title_unstemmed | Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program |
| topic | Public Health, Environmental and Occupational Health |
| url | http://dx.doi.org/10.2105/ajph.2019.304956 |