with National Dairy Council
MILK POURS ON RESULTS A COMPREHENSIVE REVIEW OF SCHOOL MEAL & MILK PILOTS NOURISH TO FLOURISH
2025
2025
NOURISH TO FLOURISH: MILK POURS ON RESULTS
A COMPREHENSIVE REVIEW OF SCHOOL MEAL & MILK PILOTS
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CONTENTS TABLE OF
4 6
Background and Introduction Pilot Program Recaps
Reintroducing 1% Flavored Milk Schools that reintroduced 1% flavored milk after previously replacing with fat-free flavored, saw an increase in milk consumption, reversing a trend of declining volumes. Bulk Milk Dispensers These pilots reduced packaging waste and, in many cases, increased milk consumption. The results varied, but the potential for waste reduction and increased efficiency was clear. Shelf-Stable Dairy Milk Pilots in Utah and Texas showed that shelf-stable dairy milk increased milk consumption and reduced waste. This also led to higher meal participation, providing both nutritional and financial benefits. Smoothies The national smoothie pilot saw a rise in both milk and yogurt consumption. Students responded positively, with many indicating they would be more likely to choose school meals when smoothies were available. Lactose-Free Shelf-Stable Dairy Milk The Cincinnati pilot demonstrated that offering lactose-free, shelf-stable dairy milk increased milk consumption and meal participation, especially when chocolate milk was included. Hot Chocolate Milk This pilot was particularly successful in increasing breakfast and lunch participation. Students enjoyed the hot chocolate milk, which led to higher ADP and better nutrition.
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NOTE: The use of brands and images of branded products is intended only to provide examples of concepts being discussed a does not imply endorsement of any product. As a federal research and promotional organization, National Dairy Council provides science- based information but does not and cannot seek to influence government policies.
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INTRODUCTION BACKGROUND &
OVERVIEW: PILOT PROJECTS & INNOVATIONS
CURRENT CHALLENGES
This document explores the current challenges and innovative solutions surrounding school milk programs. It shares learnings from various pilot projects by the National Dairy Council (NDC), in partnership with regional dairy councils, industry partners, and influential school districts. These projects have introduced a portfolio of options, including different forms, flavors, and packaging of milk, to address specific issues in schools. These targeted interventions have shown promising results in increasing milk consumption and participation in school meal programs. The report also addresses operational challenges and highlights the financial benefits of these initiatives, such as higher federal meal reimbursements. By the end, readers will gain insights into effective strategies for enhancing the school milk experience, recognizing that a one-size- fits-all approach does not apply, ensuring children receive essential nutritional benefits, and improving the overall efficiency and financial health of school meal programs.
The decline in milk consumption among students coincides with broader challenges faced by school food services. These challenges include labor shortages, limited refrigerated storage, rising food procurement costs, supply disruptions, and delivery schedule issues, particularly for milk. 4 The pilots highlighted within this document take these limitations and issues into account and, when possible, attempt to address them. By understanding and addressing the factors that influence milk consumption, such as flavor preferences, packaging, and social influences, these pilots aim to create more appealing milk products and improve the overall efficiency of school food services.⁵
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NUTRITIONAL CONTRIBUTIONS OF SCHOOL MILK TO STUDENTS’ DIETS
https://youtu.be/3JNwjp3DJb0?si=vP0iwGPZKX00YTAh
Milk is a vital component of a student’s diet, providing essential nutrients such as calcium, vitamin D, and protein, which are crucial for growth and development. Calcium and vitamin D are particularly important for building strong bones and teeth, while protein supports muscle development and overall growth. Additionally, milk contains other vital nutrients like potassium, vitamin A, and B vitamins, which contribute to overall health and well-being. Despite these recognized benefits, U.S. per capita fluid milk consumption has been declining for over 70 years, with a sharper drop in the 2010s. 1 Schools remain a crucial source of milk, yet 68% to 94% of school-age children fail to meet recommended dairy intake levels. Importantly, 77% of daily milk consumption for low-income children ages 5-18 comes from the national school meals programs. 2 This underscores the importance of milk as part of school meals to help children meet their nutritional needs for growth and development. Increasing milk consumption in schools can help address these challenges by ensuring that children receive the nutritional benefits of milk, which supports their physical and cognitive development, leading to better academic performance and overall health. Increasing milk consumption in schools can help address these challenges. 3
OPPORTUNITIES A survey by the NDC found that improving the school milk experience and expanding availability are key opportunities. This included: • Improving milk packaging (easier to open and drink from) • Enhancing milk taste quality (affected by fat content, vitamin delivery, and packaging quality) • Increasing milk availability locations REFERENCES 1. Sales Trends/USDA Research service https://www.ers.usda.gov/ amber-waves/2022/june/fluid-milk-consumption-continues- downward-trend-proving-difficult-to-reverse 2. Kids not meeting requirements: https://www.idfa.org/ whole-milk-in-school-meals#:~:text=Yet%20the%20DGA%20 stresses%20that,fat%20and%20fat%2Dfree%20milk. 3. https://www.healthyeating.org/nutrition-topics/nutrition- science/scientific-research/milk-dairy-school-meal- programs#:~:text=Milk%20is%20a%20required%20and,meet%20 their%20daily%20nutrient%20needs.
4. K-12 survey: The challenges of school foodservice 5. https://medicalxpress.com/news/2020-08-decline- consumption-children-school-lunch.html
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1 % FLAVORED MILK REINTRODUCTION PILOT PROGRAM
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FLAVORED MILK REINTRODUCTION PILOT
TEXAS & OKLAHOMA SCHOOLS REINTRODUCE 1% FLAVORED MILK
AFTER SALES DROPPED WITH FAT-FREE
CRITERIA FOR INCLUSION IN PILOT: • Schools that previously offered fat-free flavored milk • Schools committed to switching to 1% flavored milk
GOALS: TO UNDERSTAND & DOCUMENT THE IMPACT OF OFFERING 1% FLAVORED MILK ON: • Overall milk sales • Student participation in school meals • Student preferences and acceptance • Improve
SITUATION: Many schools removed flavored milk to reduce added sugars; however, this raised concerns about decreased milk consumption and its impact on students’ nutrition. Flavored milk in schools provides essential nutrients to support growth and development like calcium, vitamin D, potassium and protein with minimal amounts of added sugars. VISION: Create a scalable program to increase milk consumption by offering 1% flavored milk in schools. Leverage the preference for 1% flavored milk to boost overall milk consumption and student meal participation. Measure outcomes and share broadly with the industry.
student milk consumption
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FLAVORED MILK REINTRODUCTION PILOTS
1% FLAVORED MILK PILOT
JANUARY 2018 TO DECEMBER 2018
OVERVIEW
• Eleven school districts in Texas and Oklahoma implemented a program to increase milk consumption through 1% flavored milk. • This program was implemented January 2018 and August 2018, then compared to the same semester in from the prior academic year. • School districts saw varying degrees of growth, but all saw growth
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FLAVORED MILK REINTRODUCTION PILOTS
INCREASE IN FLAVORED MILK SALES 15% UP TO
+2%
TOTAL MILK SALES GROWTH
vs. year prior (-2% trend) for a 4 point improvement across all milk
All participating school districts saw varying degrees of growth
+8%
ADOPTION OF FLAVORED MILK BY STUDENTS QUICK with some districts switching completely from fat-free within 30 days
INCREASE IN FLAVORED MILK SALES
vs. prior year
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FLAVORED MILK REINTRODUCTION PILOTS
1% FLAVORED MILK PILOT BENEFITS & KEY TAKEAWAYS
Proven incremental milk volume opportunity through the school channel
High acceptance of 1% flavored milk among students
Positive impact on overall milk sales and student meal participation
Increased milk consumption
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FLAVORED MILK REINTRODUCTION PILOTS
CONSIDERATIONS • Adequate supply of 1% flavored milk • Monitoring student preferences and adjusting offerings accordingly • Support from school administration and foodservice staff
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BULK MILK DISPENSING PILOT PROGRAM
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BULK MILK DISPENSING PILOTS
BULK MILK PILOTS CUT WASTE AND MAY BOOST CONSUMPTION
CRITERIA FOR INCLUSION IN PILOT: • Schools with adequate staffing and administrative support • Availability of bulk milk in desired flavors • Schools with functioning dishwashers for reusable cups SITUATION: Milk and dairy consumption among students as part of school meals is important to help them meet their daily nutritional needs to for growth, development and learning.
GOALS: TO UNDERSTAND & DOCUMENT IMPACT OF USING BULK MILK DISPENSERS ON: • Milk sales and consumption • Waste levels • Student and staff perceptions • Operational challenges and opportunities
VISION: Create a scalable program to increase milk consumption and reduce waste by using bulk milk dispensers in schools. Leverage the benefits of dispensers to enhance the overall milk drinking experience for students.
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BULK MILK DISPENSING PILOTS
BULK MILK DISPENSING
PILOTS
JANUARY 2020 - FALL 2022
OVERVIEW • Twelve schools across five districts (Lockport, NY; Anderson County, TN; Putnam County, TN; Edgewood, TX; and Cumberland, TN) implemented bulk milk dispensers, replacing cartons for lunch with these machines and milk in bags. • Data was captured starting January 2020 until students went home due to the pandemic, then resumed in 2021 and continued through Fall 2022.
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BULK MILK DISPENSING PILOTS
GENERALLY POSITIVE FEEDBACK +
4-8 WEEKS OF EXCITEMENT, THEN TAPERED OFF
qualitatively
MIXED RESULTS CONSUMPTION VARIED BY LOCATION WITH MINIMAL CHANGE IN MILK SALES
-13% DECREASE IN MILK WASTE
INCREASE IN INCREMENTAL CONSUMPTION +3.4% per meal
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BULK MILK DISPENSING PILOTS
BULK MILK DISPENSING BENEFITS & KEY TAKEAWAYS
Reduction in milk waste
Positive student and staff reception
Environmental benefits from reduced trash volume
https://www.youtube.com/watch?v=kazS5CBICBs
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BULK MILK DISPENSING PILOTS
CONSIDERATIONS • Availability of bulk milk in desired flavors • Adequate staffing for mid-service bag changes and dishwashing • Cafeteria equipped with dishwasher • Implementation at the start of the semester • Support from school administration and nutrition staff
OPERATIONAL INSIGHTS:
• Challenges with line space and bag change mid-service
• Some schools reverted to using cartons due to operational difficulties
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SHELF-STABLE DAIRY MILK PILOTS IN UTAH & TEXAS
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SHELF-STABLE DAIRY MILK PILOTS
SHELF-STABLE DAIRY MILK OPTIONS FOR
SCHOOLS
SITUATION: Increasingly, external factors have disrupted the uninterrupted availability of fresh milk in schools. These challenges include significant driver shortages, particularly in rural and dense urban areas, and a reduction in school nutrition staff to manage the rising demand for meals. Additionally, fewer processors bidding on school milk contracts have resulted in limited or inconsistent supplies. The Covid-19 pandemic further underscored the need for flexible milk serving options that do not always require refrigeration due to diverse serving scenarios. This was followed by widespread plant closures and the carton shortage of 2022-23. Each year, it seems, new challenges emerge. VISION: Prove new economic models for industry and schools by piloting single-serve, shelf-stable milk that delivers quality, consistency, and a positive experience. This initiative aimed to address the operational challenges of serving traditional fresh milk in schools, particularly those facing supply issues. By implementing an innovative solution seeking to ensure that all students have access to nutritious milk, regardless of logistical constraints, while also providing a sustainable and cost-effective alternative for school food services.
GOALS TO DEMONSTRATE: • Diminished Supply Chain Disruptions • Increased Meal Participation • Increased Milk Consumption • Decreased Waste
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SHELF-STABLE DAIRY MILK PILOTS
EXAMPLE #1
SEPTEMBER 2021-JUNE 2022 OGDEN, UTAH BOX ELDER & OVERVIEW • The Ogden and Box Elder Districts piloted shelf-stable milk independent of NDC during the 2018-19 school year. • All schools in the districts replaced the traditional fresh milk cartons with shelf-stable milk for all students. • In 2021, NDC, Dairy West and Tetra Pak re-engaged two disticts, who had continued with the shelf stable product, to examine data and to determine if the results from the original pilot had been maintained. • The initial pilot growth of +9% in milk usage and +10% in consumption experienced continued growth over the four year period. • Both districts continue to offer shelf-stable milk as their primary milk source.
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SHELF-STABLE DAIRY MILK PILOTS
INCREASE IN MILK CONSUMPTION +16%
+3%
MEAL INCREASE OVERALL
vs. pre-pilot
vs. pre-pilot in elementary schools, 10% overall
OF THE SCHOOLS IN BOTH DISTRICTS HAVE MADE THE PERMANENT SWITCH TO SHELF-STABLE MILK 100%
DECREASE IN MILK WASTE -12% (or -5.0 pts) vs. pre-pilot
NOURISH TO FLOURISH • 21 2021 RESULTS DELIVERY & ADMINISTRATIVE COSTS DECREASED DUE TO FEWER SHIPMENTS
SHELF-STABLE DAIRY MILK PILOTS
EXAMPLE #2
DALLAS INDEPENDENT SCHOOL DISTRICT, TEXAS
JANUARY-JUNE 2022
OVERVIEW
• Nine elementary schools within the 230 school district replaced the traditional fresh milk cartons with shelf-stable milk for all students. • Milk consumption and meals grew in pilot schools, while waste was reduced. • District supported the pilot with upfront sampling with students, marketing materials in the cafeteria along with PA announcements. • 39% of students surveyed reporting relying on school meals for their milk. • Changes to school distribution in addition
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to other efficiencies yielded lower local distribution cost and helped offset the additional cost of the product.
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SHELF-STABLE DAIRY MILK PILOTS
INCREASE IN OVERALL MILK CONSUMPTION +12%
DECLINE IN MILK WASTE -5%
in pilot schools from the combination of more volume and less waste
in pilot schools vs. no change in the rest of the district
INCREASE IN MILK PURCHASES +3.6%
INCREASE IN TOTAL MEALS SERVED +9%
vs. a decline of -2.4% in the rest of the district
in pilot schools vs. a 1% increase in the rest of the district
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SHELF-STABLE DAIRY MILK PILOTS BENEFITS
& KEY TAKEAWAYS
Students have shown acceptance and enjoyment of the product, so milk consumption has increased.
Greater confidence and trust has led each plan to continue to offer shelf-stable milk in their districts and fund the cost difference.
Expansion on distribution improvements resulted in reduced costs and provided more control.
Pilots showed that shelf-stable milk increased milk consumption and reduced waste. This also led to higher meal participation, providing both nutritional and financial benefits.
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SHELF-STABLE DAIRY MILK PILOTS
CONSIDERATIONS Shelf-Stable milk as an option is most appropriate for: • Rural districts or districts experiencing consistent disruptions. • Districts with central warehouses and the ability to self-deliver to school buildings
REDUCED OR ELIMINATED THE FOLLOWING CHALLENGES:
• Tightrope walk of too much inventory (out of code risk) and not enough, especially at start-up and calendar breaks.
• Managing code dates.
• Bad weather and missed deliveries.
• Breaks in the cold chain.
• Easier/reduced handling in school.
• Difficulty serving outside of the cafeteria (alternative breakfast, offsite, summer, etc.).
• Fewer deliveries/opening of the back door (security concerns).
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SMOOTHIE PROGRAM PILOT
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SMOOTHIE PROGRAM PILOT
SMOOTHIES DRIVE MEAL PARTICIPATION AND DAIRY
CONSUMPTION IN PILOT SCHOOLS
GOALS: TO UNDERSTAND & DOCUMENT THE IMPACT OF OFFERING SMOOTHIES ON: • Meals and a la carte sales and participation • Overall milk and yogurt consumption • Student and
CRITERIA FOR INCLUSION IN PILOT: • Schools with adequate staffing and administrative support • Variety of geographies • Schools committed to serving smoothies at least 3 times weekly SITUATION: Smoothies are a popular beverage among students, meeting USDA nutrition criteria and fitting easily into school meal requirements. The Smoothie Pilot Program aimed to assess the impact of offering smoothies on student participation in school meals and overall dairy consumption. VISION: Create a scalable national program to increase meal participation and milk and yogurt consumption by offering smoothies in schools. Leverage the popularity of smoothies to boost overall dairy consumption and student meal participation.
staff acceptance and preferences
• Operational
challenges and opportunities
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SMOOTHIE PROGRAM PILOT
SMOOTHIE PROGRAM ACROSS THE U.S.
SCHOOL YEAR 2021
OVERVIEW
• One hundred and thirty schools throughout Chartwells service area implemented smoothies into their school meal programs a minimum of 3 times weekly. • Schools were provided with the necessary equipment, recipes developed collaboratively by both Chartwells and General Mills along with training and marketing support. • This program was implemented in school year 2021, with data being captured in November 2022 to compare to the same period in 2019.
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SMOOTHIE PROGRAM PILOT
INCREASE IN MILK SALES +1.5%
INCREASE IN YOGURT SALES +30%
IMPACT VARIED CONSIDERABLY ADP
ACCEPTANCE AMONG STUDENTS & STAFF HIGH
based on breakfast program changes, Universal Meal status, and staff support
NOURISH TO FLOURISH • 29 RESULTS
SMOOTHIE PROGRAM PILOT
SMOOTHIE PROGRAM BENEFITS & KEY TAKEAWAYS
Proven incremental dairy consumption by students, thereby helping them to meet their daily dairy serving/consumption recommendations.
Provides menu utilization opportunity for bulk milk and yogurt
High acceptance of dairy-based smoothies among students and school nutrition staff
Smoothies can help boost meal participation
Smoothies can successfully be served at both breakfast and lunch meals
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SMOOTHIE PROGRAM PILOT
CONSIDERATIONS • Adequate staffing • Transportation equipment such as cooler bags if serving outside the cafeteria • Availability of bulk milk, yogurt, and packaging • Support from administrators
OPERATIONAL INSIGHTS:
• Challenges included staffing and equipment needs
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LACTOSE-FREE SHELF-STABLE DAIRY MILK PILOT
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lactose-free SHELF-STABLE DAIRY MILK PILOT
CINCINNATI PUBLIC SCHOOLS FINDS SHELF- STABLE LACTOSE-FREE DAIRY MILK HELPED ADDRESS NUTRITION EQUITY AND INCREASE MILK CONSUMPTION AND MEAL PARTICIPATION
CRITERIA FOR INCLUSION IN PILOT: • Schools with high levels of students with lactose intolerance • Schools committed to offering lactose-free dairy milk to all students or those with documented medical needs SITUATION: Lactose-free dairy milk is on the rise, with 25% of households choosing it in 2023, up from 15% in 2015. Despite this demand, it makes up just 0.1% of milk served in schools, leaving lactose-intolerant students underserved. There is a movement towards meal tray equity to ensure all students have access to nutritious and diverse options. Lactose-free dairy milk, particularly having it available in chocolate, solves for this disparity. (Prime 2019 All Channel Tracker) VISION: To create an inclusive school nutrition environment where every student, regardless of dietary restrictions, has access to nutritious and appealing milk options. By introducing 1% lactose- free dairy white and chocolate milk in shelf-stable packaging, the initiative aimed to enhance student nutrition and support schools in providing balanced meal programs. This approach meets students’ preferences for flavored milk and ensures operational efficiency with long shelf-life packaging.
GOALS: TO UNDERSTAND & DOCUMENT THE IMPACT OF OFFERING LACTOSE-FREE DAIRY MILK ON: • Overall milk consumption • Meal participation • Student and
staff acceptance and preferences
• Operational
challenges and opportunities
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lactose-free SHELF-STABLE DAIRY MILK PILOT
SEPTEMBER 2023-MAY 2024 • The districts of Cincinnati Public Schools were divided into four different test cells: LACTOSE-FREE SHELF-STABLE DAIRY MILK PILOT • Cell 1: Four elementary schools offering lactose-free white dairy milk to students with documented medical needs • Cell 2: Six elementary schools offering lactose-free chocolate dairy milk to students without the need for a medical note. • Cell 3: Four senior high schools offering lactose-free chocolate dairy milk to students without the need for a medical note. • Cell 4: Expanded to 10 offering lactose-free chocolate dairy milk to all students without the need for a medical note. • The Cincinnati Public School districts piloted lactose- free shelf-stable dairy milk starting in September 2023 with an intended end date in December 2023. However, due to the success of the first phase of the pilot, it was extended through the school year. • Due to the continued success in the pilot schools overall, In 2024, the district expanded the program to all schools in the district.
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LACTOSE INTOLERANCE FACTS SHEET
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lactose-free SHELF-STABLE MILK PILOT
+10% INCREMENTAL MEAL PARTICIPATION vs. only 2 points in control schools
MILK SERVINGS +20% and continuing to grow
65% OF HIGH SCHOOL STUDENTS REPORT LOVING OR LIKING THE CHOCOLATE LF PRODUCT
LESS WASTE Students report finishing their chocolate lactose free milk more often than traditional milk drinkers. RESULTS
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lactose-free SHELF-STABLE DAIRY MILK PILOT
LACTOSE-FREE SHELF-STABLE DAIRY MILK PILOT BENEFITS
& KEY TAKEAWAYS
Proven incremental meal participation and milk volume opportunity for the school channel while also addressing nutrition equity.
High acceptance of lactose-free dairy milk among students
Positive impact on overall milk consumption and meal participation
Pilots showed that chocolate lactose-free shelf-stable dairy milk increased milk consumption and reduced waste. This also led to higher meal participation, providing both nutritional and financial benefits.
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lactose-free SHELF-STABLE DAIRY MILK PILOT
CONSIDERATIONS • Adequate supply and safety stock of lactose-free dairy milk • Monitoring student preferences and adjusting offerings accordingly • Support from school administration and foodservice staff
STUDENT & STAFF ACCEPTANCE AND OPERATIONAL INSIGHTS:
• High acceptance of lactose-free chocolate dairy milk among students
• 73% of senior high students reported finishing their lactose-free chocolate dairy milk, reducing waste
• 66% of elementary students reported finishing their lactose-free chocolate dairy milk, reducing waste
• Need for safety stock to manage rising demand
• Minimal adjustments required in cafeteria operations
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NATIONAL HOT CHOCOLATE MILK PROGRAM PILOT
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hot chocolate milk program pilot
HOT CHOCOLATE MILK PROGRAMS CAN BOOST PARTICIPATION AT
NDC and Chartwells Foodservice partnered to implement a hot chocolate milk program in multiple schools, serving HCM at least 3 times per week during breakfast and/or lunch. BREAKFAST AND LUNCH!
CRITERIA FOR INCLUSION IN PILOT: • Schools with adequate staffing and administrative support • Variety of geographies • Schools committed to serving HCM at least 3 times weekly SITUATION: The global hot chocolate market, valued at $3.8 billion in 2022, is projected to grow to $5.77 billion by 2030. Analysts attribute this growth to increasing consumer interest in nutritious foods and beverages. Hot chocolate milk (HCM) is particularly popular among students, with school districts reporting that it boosts meal participation and milk consumption. However, a large-scale pilot study to document these findings had yet to be conducted. VISION: Create a scalable national program to increase milk consumption by offering hot chocolate milk in schools. Leverage the popularity of hot chocolate milk to boost overall milk sales and student meal participation and develop a case study that documents the results to share with school nutrition professionals.
GOALS: TO UNDERSTAND & DOCUMENT THE IMPACT OF OFFERING HOT CHOCOLATE MILK ON: • Meals and a la carte sales and participation • Student and
staff acceptance and preferences
• Overall milk consumption • Operational
challenges and opportunities
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NATIONAL
HOT CHOCOLATE
MILK PILOT
JANUARY - FEBRUARY 2024 OVERVIEW • Fifty-eight schools, operated by Chartwells Foodservice implemented the hot chocolate milk program at breakfast and/or lunch a minimum of three times weekly. • Schools were provided equipment and marketing support. • Data was captured between January 2024 and February 2024 and compared to the same period in 2023.
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hot chocolate milk program pilot
58% OF STUDENTS LOVE HCM +5.6% INCREASE IN BREAKFAST ADP +3.4% INCREASE IN LUNCH ADP 54,575 INCREASE IN MILK SERVINGS
56% STAFF LIKELY TO CONTINUE WITH HCM
NOURISH TO FLOURISH • 41 RESULTS
NATIONAL HOT CHOCOLATE MILK PILOT BENEFITS AND KEY TAKEAWAYS
Proven incremental meal participation
Provides menu utilization opportunity for bulk milk
High acceptance among students and school nutrition staff
Increased dairy consumption
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hot chocolate milk program pilot
CONSIDERATIONS • Adequate staffing • Equipment such as mobile serving carts • Availability of bulk milk and packaging • Support from school administration
• Schools appreciated the marketing and equipment support provided with 81% of schools reporting using the provided serving cart OPERATIONAL INSIGHTS:
• Breakfast was the most popular time for serving hot chocolate milk
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