Schools

Whole Milk Returns? Unanimous Senate Vote a Big Win for Schools and Dairy

Thu, 20 Nov 2025 21:49:04 GMT

A long-running push to restore whole and 2% milk to school cafeterias took a major step forward this week, as the U.S. Senate passed the Whole Milk for Healthy Kids Act by unanimous consent.

If the House follows and the president sign the bill, schools would once again have the option to serve whole and reduced-fat milk alongside the fat-free and 1% varieties currently allowed. Supporters say this would better reflect what families buy at home and align school offerings with current nutrition science.

“Restoring schools’ option to offer whole and reduced-fat milk will mean more schoolkids will get the essential nutrients they need,” says NMPF president and CEO Gregg Doud. “This commonsense legislation will help American children get back on solid nutritional footing.”

American Farm Bureau Federation president Zippy Duvall echoes that message, adding broader implications for both students and dairy producers.

“This is a win-win for kids and dairy farmers because the nutritional benefits of whole milk are now broadly known,” Duvall says. “By lifting the restrictions on whole and reduced-fat 2% milk in schools, kids have more access to important protein, calcium and vitamins. Because school milk accounts for almost 8% of fluid milk demand, it’s a significant market driver, too.”

Michael Dykes, president and CEO of the International Dairy Foods Association, also weighed in, highlighting the broader coalition behind the effort.

“The long wait is nearly over. We’re closer than ever to bringing whole milk back to schools. Today’s Senate passage is a watershed moment for children’s health and for the dairy farmers, processors, parents and nutrition advocates who have fought for decades to restore whole and 2% milk to school meals.”

The Senate measure is sponsored by senators Roger Marshall (R-Kan.), Peter Welch (D-Vt.), Dave McCormick (R-Pen.) and John Fetterman, (D-Pen.). Senate agriculture chairman John Boozman (R-Ark.), and ranking member Amy Klobuchar (D-Min.), led the committee in approving the bill by voice vote in June.

A Long Road Back for Whole Milk
Whole and reduced-fat milk were removed from school menus in 2012 under nutrition standards set by the Healthy, Hunger-Free Kids Act, aimed at reducing childhood obesity. At the time, schools were restricted to serving only fat-free or 1% milk, and flavored options had to be fat-free as well. While intended to improve student health, the change coincided with a noticeable drop in school milk consumption and left children without the milk choices most families rely on at home.

Over the past decade, research has shown milk fat, from skim to whole, has a neutral or even positive effect on health outcomes, prompting nutrition experts and policymakers to reconsider the restrictions. The shift in understanding has helped build bipartisan support for restoring school flexibility.

A similar measure passed the House overwhelmingly in 2023 but stalled in the Senate. With Senate backing now secured, supporters expect the House to act swiftly under the leadership of chairman GT Thompson (R-Pen.) and Rep. Kim Schrier (D-Wash.), who have championed the issue for years.

The Potential Market Impact
Beyond nutrition, the bill could meaningfully shift dairy markets. In 2024, the National School Lunch Program served 4.86 billion meals, with about 85% of students choosing milk, roughly 4.13 billion half-pint cartons. Redirecting even a portion of those servings to whole milk would substantially increase butterfat demand.

Farm Bureau economist Daniel Munch estimates if 25% of schools adopt whole milk, butterfat utilization would rise by about 18 million lb. annually under an all-skim baseline. At 50% adoption, that figure climbs to roughly 36 million lb., and at 75% it reaches 55 million lb. Even under more conservative assumptions, additional butterfat demand ranges from 13 million to 46 million lb.

“A near-universal shift to whole milk could divert the equivalent of 45 million to 66 million lb. of finished butter into fluid use each year, based on the Federal Milk Marketing Order yield assumption that 1 lb. of butterfat produces about 1.21 lb. of butter. That amounts to roughly 2% to 3% of total U.S. butter production, a significant reallocation of components from manufactured to beverage markets. This shift would come at a time when U.S. dairy farmers have already answered the call for more butterfat and would help capture greater value from that production in a market that often struggles to absorb the surplus fat,” he writes.

(Farm Bureau)

If passed, the Whole Milk for Healthy Kids Act could modestly tighten butter and cream supplies, increase Class I utilization, and lift overall blend prices. As more milkfat moves into school milk, the market would see a subtle but meaningful shift in how butterfat is absorbed and valued.

Restoring Choice for School Children
While the bill doesn’t mandate whole milk, it restores flexibility that schools haven’t had in more than a decade. For kids, it means access to the full range of milk options their families choose at home. For dairy farmers, it opens a meaningful demand channel in a program that represents nearly 8% of all fluid milk sales.

Should the House move swiftly and the president approve the bill, schools could begin offering whole and 2% milk as soon as the next school year.

Spot Milk Supplies Tight as Kids Go Back To School

Thu, 21 Aug 2025 16:00:00 GMT

The USDA’s Dairy Market News report for the week of August 11-15th, showed a decline in supply for milk, Nonfat dry milk (NDM), dry buttermilk, dry whey, lactose, and unsalted butter. However, there is plenty of salted butter available, stocks up 9% with prices falling to the lowest price seen since April at $2.30.

Milk, on the other hand, has struggled with heat recently, reducing production especially in the Central and Eastern regions, leading to a short-term decline in milk output and component levels. On top of that, some plants are experiencing downtime or running lighter schedules temporarily. This has implications for cheese as well, since many processors are pulling back production of cheese while Class I milk takes all the attention for bottling efforts to supply schools as they are back in session.

U.S. schools use approximately 8% of all fluid milk sold in the country, accounting for about $1 billion in annual fluid milk sales through the school meal programs. While not the largest demand creator for milk, it is a reliable, structured demand that serves over 7.3 billion servings to students around the U.S. annually.

While the USDA contracts ensure that priority is placed on school milk production, the distributors have the ability to limit options when supply is tight. Such as less flavored options or fewer fat-choice options. Menus at the school can be easily adjusted to pivot towards unflavored options when harder to source or when school budgets are tight with higher milk prices.

The question about a short-term impact or longer-term rally may be answered by looking at the weather and data from the USDA. For the weather, there is a cooler stretch coming for the Midwest while a heatwave will impact the West. So, it appears that milk production will see a boost as cow comfort increases in the regions that need it the most and possibly a pullback in the one area that has an abundance of supply.

From the USDA, the August WASDE report released last week, showed higher milk production in both 2025 and 2026. Forecasted at 229.2 billion pounds for 2025, up 900 million pounds since the July report. On the demand side, we see exports higher on both fat basis and skim-solid basis for 2025 and 2026. This, on top of higher domestic use, keeps USDA forecasted prices steady at $18.50 for Class III in 2025 and $17.85 for 2026.

The spot milk supply shortage may have a cause-and-effect impact on cheese, cream and whey prices especially to the consumer. As said above, priority is placed on meeting school fluid milk needs, so cheese makers may pay more for the same product leading to higher snack, pizza and bakery good prices. It can also lead to less options available for the organic, lactose-free and flavored buyers, as well as a longer-term impact on frozen meals.

So, while the current spot milk shortage may cause some support in milk prices, the bigger impact is more on the consumer side, facing higher prices in store. The schools still get their supply, albeit with less variety, but consumers will feel higher prices down the line.

Sarah Jungman is a commodity broker with AgMarket.Net and AgDairy, the dairy division of John Stewart & Associates Inc. (JSA). JSA is a full-service commodity brokerage firm based out of St. Joseph, MO. Sarah’s office is located in Winterset, Iowa and she may be reached at 515-272-5799 or through the website www.agmarket.net .

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Flavored Milk in Schools Now Has Nearly 60% Less Added Sugar Just in Time for the New School Year

Thu, 07 Aug 2025 19:18:53 GMT

As another win for dairy, school milk processors have slashed added sugars in flavored milk by nearly 60% since 2006, making it a healthier choice for kids across the country thanks to a voluntary, industry-led effort.

The International Dairy Foods Association (IDFA) announced Aug. 7, that its Healthy School Milk Commitment, which launched in April 2023, has successfully lowered the average added sugar in flavored milk served in schools to just 7.2 grams per 8-ounce serving, well below the pledged maximum of 10 grams by the 2025/26 school year.

Thirty-seven school milk processors, who make about 95% of the milk served in schools across the U.S., teamed up to set goals to make milk healthier with fewer calories and less added sugar. And according to IDFA, they’re already beating those targets, cutting calories in flavored milk from 166 down to 123 per serving.

“The reduction of added sugars in school milk is a big win for America’s parents and children,” says Michael Dykes, DVM, president and CEO of IDFA, in a company statement. “For more than two years, dairy companies have worked to reformulate their products to reduce added sugars, lower calories, remove artificial colors and introduce new lactose-free options — all while preserving milk’s 13 essential nutrients that support children’s growth and development. Milk remains the leading source of calcium, vitamin D and potassium for American kids.”

According to IDFA, the Healthy School Milk Commitment has helped set the pace for USDA nutrition standards, which now align with the voluntary industry goal of no more than 10 grams of added sugar per serving.

Keeping Milk on the Menu
For decades, flavored milk has played an important role in school nutrition. Despite common concerns, flavored milk contributes less than 4% of added sugars in the diets of children aged 2 to 18. In fact, the total sugar content in flavored milk is lower than that in 100% fruit juices like apple and orange juice, while also providing more nutrients.

School nutrition professionals have praised the commitment.

“Milk is a critical part of well-balanced school meals that support student health and achievement,” says Stephanie Dillard, MS, SNS, president of the School Nutrition Association. “Our members rely on America’s milk processors as partners in delivering nutritious, appealing options that meet updated nutrition standards.”

The Urban School Food Alliance echoes the praise.

“Reducing sugar in flavored milk makes it easier for us to keep milk on the lunch tray while educating students and parents about milk’s important role in a healthy diet,” says Katie Wilson, executive director of the Alliance.

Currently, more than 30 million children participate in USDA’s school meal programs each day. In late 2023, the Healthy School Milk Commitment was expanded to include the Summer Food Service Program, extending access to nutritious milk during the summer months.

IDFA states the dairy industry’s commitment to child nutrition includes more than sugar reduction. By 2026, processors plan to also remove all certified artificial colors from milk, cheese and yogurt served in schools.

These efforts build on broader industry initiatives, including a pledge to remove certified artificial colors from ice cream made with real milk by 2027. Through ongoing collaboration with schools and nutrition experts, the industry aims to keep nutritious dairy products a core part of healthy meals for children.

Dairy Industry Unites to Eliminate Artificial Colors from School Meals by 2026

Thu, 24 Apr 2025 16:52:04 GMT

Dairy companies are making a new move to better support child nutrition by pledging to remove certified artificial colors from the dairy products they provide to schools. Through its new Healthy Dairy in Schools Commitment, the International Dairy Foods Association (IDFA) is rallying the industry around a voluntary effort to ensure milk, cheese and yogurt served in K-12 school meals are free from synthetic dyes by July 2026. The pledge aims to impact meals served to 30 million students through the National School Lunch and Breakfast Programs.

Healthy Dairy in Schools Commitment

(International Dairy Foods Association)

“The Healthy Dairy in Schools Commitment goes above and beyond state and federal regulations to help ensure children in grades K-12 continue to have access to the milk, cheese and yogurt options they enjoy without any certified artificial colors,” says Michael Dykes, DVM, IDFA president and CEO.

U.S. Secretary of Agriculture Brooke Rollins praises the move, calling it an example of industry-led progress.

“America’s dairy farmers and milk processors have always led the way in providing our families and schoolchildren with healthy, nutritious and delicious milk products. While I look forward to getting whole milk back into our schools, today’s announcement shows how the dairy industry is voluntarily driving change and giving consumers what they want, without government mandates,” she says. “I thank IDFA and the dairy industry for leading the way and look forward to other industries thinking about how, together, we can make America healthy again.”

While most dairy products served in schools already steer clear of artificial colors, this pledge brings consistency across the board and positions dairy ahead of a shifting regulatory landscape, as more states introduce bans on such ingredients.

“There are so many health benefits associated with dairy, and we need to hang on to those,” says Matt Herrick, executive vice president and chief impact officer at IDFA. “We don’t want any disruption. We saw disruption on the horizon if we didn’t get proactive and aggressive, and we’re really trying to protect the products that we do have in schools.”

According to Herrick, less than 10% of school-served dairy products currently contain artificial colors.

“So, it’s not a big lift for the dairy industry to remove or change the ingredients for the products that do,” he adds.

That industrywide momentum, he explains, is what makes this initiative both practical and powerful.

“Food companies and processors who sell any dairy products to schools are all supportive of this effort,” Herrick says. “They either don’t sell products with artificial colors, or they will reformulate their products that do with natural ingredients — often with beet, carrot or watermelon powder or a fruit or vegetable juice.”

He also emphasizes dairy’s reputation with consumers.

“Dairy is found in 93% to 95% of households in the U.S.,” he says. “We are a staple and well loved by consumers, so we really want to ensure that consumers, especially parents or anyone who is caring for a child, looks at dairy and perceives it as a wholesome, healthy food as an option for their family that can be served at all meal occasions.”

Building on that strong foundation of trust and familiarity, Herrick emphasizes the importance of maintaining dairy’s positive reputation — especially among families making daily food choices.

“The Healthy Dairy in Schools Commitment was [a] proactive measure to take a step so we would continue to be seen in that positive light by those consumers, especially by parents,” he says. “We want kids to love [dairy] because they are the next generation of dairy consumers or purchasers. So that means making sure that these products remain available to kids.”

To preserve that trust and ensure long-term consumer confidence, Herrick says the industry saw an opportunity to act early and collaboratively.

“We felt like we could make this move and be proactive,” he continues. “We can be proactive and make a small change like this and replace it with natural ingredients, which most of the companies use anyway. It seemed like a small move to make for a big, big dividend down the line.”

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The Whole Milk for Healthy Kids Act 2025: Advocating for Nutritional Options

Fri, 24 Jan 2025 14:03:12 GMT

In a triumph for nutrition-conscious legislative action, the introduction of the Whole Milk for Healthy Kids Act is set to bring positive change to school cafeterias across the United States. Spearheaded by U.S. Representatives Glenn “GT” Thompson (R-PA) and Kim Schrier (D-WA), alongside Senators Roger Marshall (R-KS), Peter Welch (D-VT), Dave McCormick (R-PA), and John Fetterman (D-PA), this bipartisan, bicameral effort aims to allow both unflavored and flavored whole and reduced-fat (2%) milk to be served to students during their school meals.

The Nutritional Benefits of Milk
Milk is crucial in providing essential nutrients that greatly benefit young Americans. The Whole Milk for Healthy Kids Act of 2025 emphasizes the health benefits associated with milk consumption, such as improved bone health, lower blood pressure, and a reduced risk of cardiovascular diseases and Type 2 diabetes. The Dietary Guidelines for Americans (DGAs) highlight milk as a source of two vital nutrients—calcium and vitamin D—along with other important nutrients. The act stresses that students are likely to consume milk when they are offered a variety of appealing options.

The Push for Change
Representative GT Thompson commented on the outdated federal policies that have restricted whole milk in schools for over a decade. He argued, “Milk provides 13 essential nutrients that supplement growth and health, two key factors contributing to academic success. The Whole Milk for Healthy Kids Act of 2025 provides schools the flexibility they need to offer a variety of options while supporting students and America’s hardworking dairy farmers.”

Echoing similar sentiments, Representative Schrier, a pediatrician, emphasized the importance of a balanced and nutritious diet for children.

“A healthy diet early in life leads to proper physical growth and improved academic performance and can set the foundation for lifelong healthy eating habits,” Schrier stated, adding that milk is significant in children’s diets, offering essential nutrients like calcium and vitamin D, and that this bill gives schools the option to provide the types of milk most preferred by kids.

Restoring Access and Addressing Under-Consumption

Senator Marshall passionately argued for the reintroduction of whole and reduced-fat milk into the National School Lunch Program.

“Now, 13 years after its removal, nearly 75% of children do not receive their recommended daily dairy intake,” Marshall noted. He believes access to milk in schools will prevent diet-related diseases and encourage nutrient-rich diets for future generations.

Gregg Doud, President and CEO of the National Milk Producers Federation (NMPF), backed the bill, commending its lead legislators for tackling the under-consumption of nutrient-dense dairy. He noted that the Dietary Guidelines Advisory Committee affirmed most Americans under-consume essential dairy nutrients. Michael Dykes, President and CEO of the International Dairy Foods Association (IDFA) also expressed gratitude towards the bill’s sponsors.

“IDFA thanks U.S. Reps. Thompson and Schrier, U.S. Senators Marshall, Welch, Fetterman, and McCormick, and other co-sponsors for their bipartisan, bicameral introduction of the Whole Milk for Healthy Kids Act, which would allow schools to provide the nutritious milk options that children prefer. Whole milk provides them with milk’s 13 essential nutrients for growth, development, healthy immune function, and overall wellness. A wide majority of parents and medical and nutrition professionals know that offering whole milk increases school meal participation, reduces food waste, and provides nutritionally valuable school meals for children and adolescents,” Dykes stated.

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Elementary School Implements Milk Machine, Saves 39K Cartons Annually

Fri, 20 Nov 2020 02:05:59 GMT

The students at Bluestone Elementary School have tossed their disposable milk cartons for good after recently implementing a milk machine into their lunch program.

Hoping to reduce the amount of waste their non-recyclable milk cartons contribute, the students and staff at the Harrisonburg, Virginia school worked together to incorporate the machine into their cafeteria.

The idea came after a study found that nearly 39,000 cartons per year were being thrown out at Bluestone alone, according to WHSV 3 News. It was also discovered that students only drank about 70% of what was in the carton, contributing to the growing food waste epidemic in the United States.

There are a number of benefits to these new dispensers according to Andrea Early, executive director of school nutrition. However, she told the Daily News Record that waste reduction is the major goal.

Comparable to a soda fountain, the machine allows students to decide just how much milk they want to take and uses reusable cups each day. The milk dispenser encourages mindfulness by allowing students to take what they’re actually going to drink; and of course, there are no cardboard cartons piling up in the trash can, according to Early.

“It’s good to know that we’re not, like, drinking chocolate milk only to have the environment destroyed because of it,” said Avery Holt, a fourth-grade student, in an interview with WHSV 3.

With the addition of the milk machine, the school plans to conduct another survey in a few weeks to see if adding it to their program has helped reduce waste. If the results are positive, the school administration will consider adding more milk machines to other schools in the district.