Environmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program
Bibliographic Data
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 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 CO 2 e) or 79.8% (0.372 kg CO 2 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. 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
Agricultural science · Animal science · Biology · Business · Dairy foods · Meal · Shelf life · Soy milk · Agriculture Sustainability and Environmental Impact · Environmental Science · Food Science · Food Waste Reduction and Sustainability · Mathematics · Municipal Solid Waste Management
| Citation velocity | historical |
|---|---|
| Highly cited | No |