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Less animal protein and more whole grain in US school lunches could greatly reduce environmental impacts

Food Science and Technology

Less animal protein and more whole grain in US school lunches could greatly reduce environmental impacts

A. L. Stern, N. T. Blackstone, et al.

This groundbreaking research by Alexandra L. Stern, Nicole Tichenor Blackstone, Christina D. Economos, and Timothy S. Griffin reveals the significant environmental impacts of lunches in the National School Lunch Program. Discover how adjusting meat consumption and increasing whole grain requirements could pave the way for a more sustainable food system in schools.

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