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Updated: Jan 24, 2026

Breakfast Habits among Schoolchildren in the City of Uruguaiana, Brazil
Published on: July 29, 2020
Impact of Breakfast in the Classroom on Participation and Food Waste
Alisha R Farris1, Manan Roy1, Elena L Serrano2
1Department of Nutrition and Health Care Management, Appalachian State University, Boone, NC.
Objective:
To investigate differences in school breakfast participation and food waste in 1 school district before and after the adoption of Breakfast in the Classroom.
Methods:
Using a pretest-posttest design, participation and food waste were measured from 7 elementary schools in a rural area of southwest Virginia during the 2014-2015 school year. Participation and waste were measured on 4 days in each school (twice before and twice after Breakfast in the Classroom implementation) using the quarter-waste method.
Results:
Across all schools, food waste decreased from 43.0% to 38.5% with Breakfast in the Classroom, with significant decreases for entrée items, juice, and savory snack foods (P < .01). Fruit and cheese items generated the greatest amount of food waste at 58.2% and 49.0%, respectively.
Conclusions And Implications:
Breakfast in the Classroom may be an effective tool to decrease food waste while improving dietary intake. Future research is needed among more diverse populations.
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