ArticleAmerican journal of public health2017
Nutritional, Economic, and Environmental Costs of Milk Waste in a Classroom School Breakfast Program.
Article in American journal of public health, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed.
- Improving school lunch menus with multi-objective optimisation: nutrition, cost, consumption and environmental impacts.Public health nutrition · 2023Article
- Food Waste in Schools: A Pre-/Post-test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste.International journal of environmental research and public health · 2021Article
- Waste generation and carbon emissions of a hospital kitchen in the US: Potential for waste diversion and carbon reductions.PloS one · 2021Article
- Alignment Of US School Lunches With The EAT-Lancet Healthy Reference Diet's Standards For Planetary Health.Health affairs (Project Hope) · 2020Article
- 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 · 2019Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectivesTo measure fluid milk waste in a US School Breakfast in the Classroom Program and estimate its nutritional, economic, and environmental effects.
methodsFluid 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
resultsOf the total milk offered to School Breakfast Program participants, 45% was wasted. A considerably smaller portion of served milk was wasted (26%). The amount of milk wasted translated into 27% of vitamin D and 41% of calcium required of School Breakfast Program meals. The economic and environmental costs amounted to an estimated $274 782 (16% of the district's total annual School Breakfast Program food expenditures), 644 893 kilograms of CO
conclusionsThese substantial effects of milk waste undermine the School Breakfast Program's capacity to ensure short- and long-term food security and federal food waste reduction targets. Interventions that reduce waste are urgently needed.
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