Open AccessEnvironmental and Economic Effects of Changing to Shelf-Stable Dairy or Soy Milk for the Breakfast in the Classroom Program
Author(s) -
Jacob P. Beckerman,
Stacy Blondin,
Scott Richardson,
Eric B. Rimm
Publication year - 2019
Publication title -
american journal of public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.284
H-Index - 264
eISSN - 1541-0048
pISSN - 0090-0036
DOI - 10.2105/ajph.2019.304956
Subject(s) - agricultural science , shelf life , meal , food science , soy milk , dairy foods , environmental science , business , zoology , mathematics , biology
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.