CONTENTS TABLE OF
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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.
NOURISH TO FLOURISH • 3
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