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
4 • NOURISH TO FLOURISH
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