Table 3.

Composition of FSC used in the study (relative contribution of each BoP products – e.g. bread and pasta contributed to the composition of 1 kg of product Grain used in the study).

	j = 1 Grain	j = 2 Meat	j = 3 Produce	j = 4 Milk/Dairy
Bread	0.83	0	0	0
Pasta	0.17	0	0	0
Beef meat	0	0.18	0	0
Pork meat	0	0.53	0	0
Poultry meat	0	0.29	0	0
Apple	0	0	0.16	0
Orange	0	0	0.17	0
Potato	0	0	0.67	0
Milk	0	0	0	0.81
Cheese	0	0	0	0.15
Butter	0	0	0	0.04