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Related Experiment Video

Updated: Jun 12, 2026

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Published on: July 29, 2020

School meals: a nutritional and environmental perspective.

Antonia Demas¹, Dana Kindermann, David Pimentel

¹Food Studies Institute, Trumansburg, NY 14886, USA. antoniad8@yahoo.com

Perspectives in Biology and Medicine

|May 25, 2010

Summary

Childhood obesity is rising, and school meals impact fossil fuel use. Healthier school lunches can significantly reduce energy inputs from food production and transportation.

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Published on: September 18, 2018

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Last Updated: Jun 12, 2026

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil

Published on: July 29, 2020

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake

Published on: September 18, 2018

Area of Science:

Environmental Science
Public Health Nutrition
Food Systems Analysis

Background:

Rising rates of childhood obesity present a significant public health challenge.
The food system's substantial contribution to fossil fuel consumption necessitates sustainable solutions.

Purpose of the Study:

To analyze current school meal programs in Baltimore.
To propose reforms for school meals prioritizing both child nutrition and environmental sustainability.

Main Methods:

Comparison of nutrient content and energy costs between typical and proposed alternate school lunches.
Assessment of fossil fuel energy inputs across the food supply chain.

Main Results:

Healthier school meals demonstrated potential for significant reductions in fossil fuel energy use.
Reduced energy inputs observed in harvesting, production, processing, packaging, and transportation.

Conclusions:

School meal reform can effectively address childhood nutrition and environmental resource use.
Strategies exist for developing menus that are both nutritious and energy-efficient.