Stacy Blondin
Biographic Data
| ID | 7867733 |
|---|---|
| NAME | Stacy Blondin |
| GIVEN NAMES | Stacy |
| FAMILY NAME | Blondin |
| SIGNATURE | BLONDIN S |
| AFFILIATIONS | Tufts University |
| ORCID | 0000-0001-9473-4782 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 1 |
| AUTHOR COUNT | 5 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 1 |
Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice
Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perceived barriers to these strategies among U.S. university foodservice representatives. We surveyed 57 U.S. university foodservice representatives about foodservice operations, campus food insecurity, fo…
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program
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 CO 2 equivalents [e]) from replacing conventional milk with shelf-stable dairy or soy milk by adapting existing life cycle assessments and US Environmental Protection Ag…
Nutritional, Economic, and Environmental Costs of Milk Waste in a Classroom School Breakfast Program
Objectives. To measure fluid milk waste in a US School Breakfast in the Classroom Program and estimate its nutritional, economic, and environmental effects. Methods. Fluid milk waste was directly measured on 60 elementary school classroom days in a medium-sized, urban district. The US Department of Agriculture nutrition database, district cost data, and carbon dioxide equivalent (CO 2 e) emissions and water footprint estimates for fluid milk were…
School staff, parent and student perceptions of a Breakfast in the Classroom model during initial implementation
Objective To understand perspectives of stakeholders during initial district-wide implementation of a Breakfast in the Classroom (BIC) model of the School Breakfast Program. Design Qualitative data were collected from twenty-nine focus groups and twenty interviews with stakeholders in a school district early in the process of implementing a BIC model of the School Breakfast Program. Setting Ten elementary schools within a large, urban school dist…
It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program
Objective To understand stakeholders’ perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Design Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders’ perspectives on food waste in the Sch…
Nutritional, Economic, and Environmental Costs of Milk Waste in a Classroom School Breakfast Program
Objectives. To measure fluid milk waste in a US School Breakfast in the Classroom Program and estimate its nutritional, economic, and environmental effects. Methods. Fluid milk waste was directly measured on 60 elementary school classroom days in a medium-sized, urban district. The US Department of Agriculture nutrition database, district cost data, and carbon dioxide equivalent (CO 2 e) emissions and water footprint estimates for fluid milk were…
It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program
Objective To understand stakeholders’ perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Design Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders’ perspectives on food waste in the Sch…
School staff, parent and student perceptions of a Breakfast in the Classroom model during initial implementation
Objective To understand perspectives of stakeholders during initial district-wide implementation of a Breakfast in the Classroom (BIC) model of the School Breakfast Program. Design Qualitative data were collected from twenty-nine focus groups and twenty interviews with stakeholders in a school district early in the process of implementing a BIC model of the School Breakfast Program. Setting Ten elementary schools within a large, urban school dist…
Nutritional, Economic, and Environmental Costs of Milk Waste in a Classroom School Breakfast Program
Objectives. To measure fluid milk waste in a US School Breakfast in the Classroom Program and estimate its nutritional, economic, and environmental effects. Methods. Fluid milk waste was directly measured on 60 elementary school classroom days in a medium-sized, urban district. The US Department of Agriculture nutrition database, district cost data, and carbon dioxide equivalent (CO 2 e) emissions and water footprint estimates for fluid milk were…
Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program
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 CO 2 equivalents [e]) from replacing conventional milk with shelf-stable dairy or soy milk by adapting existing life cycle assessments and US Environmental Protection Ag…
Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice
Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perceived barriers to these strategies among U.S. university foodservice representatives. We surveyed 57 U.S. university foodservice representatives about foodservice operations, campus food insecurity, fo…
Business (5 works) · Food Waste Reduction and Sustainability (4 works) · Engineering (3 works) · Food waste (3 works) · Medicine (3 works) · Municipal Solid Waste Management (3 works) · Waste management (3 works) · Agriculture Sustainability and Environmental Impact (2 works) · Cafeteria (2 works) · Economics (2 works)