Why Milk Can be Essential to School Meals & Child Nutrition

According to U.S. Department of Agriculture (USDA) data, school meals are the richest source of dairy in children’s diets. A 2017 study showed 77% of daily milk consumption and 70% of total dairy consumption for low-income children aged 5-18 years old came from the national school meals programs, underscoring the importance of school meals and milk’s role in helping children meet their nutritional needs for growth and development.

Because most children and adolescents don’t meet daily dairy recommendations, school meals can help close the gap and bring students closer to nutrient recommendations for calcium, vitamin D, potassium and other nutrients provided by milk.

Today, the USDA  oversees several programs to ensure children receive balanced meals, including the foundational National School Lunch Program (NSLP) and the National School Breakfast Program (NSBP). Other key programs include the Supper Program and the Special Milk Program, all of which underscore milk’s central role in child nutrition.

Chocolate and Flavored Milk in Schools 

The USDA allows low-fat (1%) and fat-free (skim) chocolate and other flavored milks in schools and states “flavored milk has received high palatability ratings from children and has been shown to encourage milk consumption among school-aged children. Studies indicate that children drink more flavored milk than unflavored milk, and that flavored milk served in the school meal programs is wasted less than unflavored milk.” Further, studies show consumption of flavored milk is associated with better overall diet quality without any adverse impact on weight.

School Meal Milk Standards

The school milk standards require that:

• All milk must be fat-free or low-fat.
• Milk may be unflavored or flavored.
• Flavored milk may contain no more than 10 grams of added sugar per 8-ounce serving.
• A variety of milk (two options) must be offered.
• Unflavored milk must be offered at each meal service.
• Low-fat or fat-free lactose-free and reduced-lactose milk may be offered.

When deciding the two varieties of milk to offer, a school can consider the fat level or flavor. For example, a school can offer low-fat unflavored and low-fat flavored milk to meet the variety requirement. By broadening milk choices in schools, students have more options that encourage milk consumption and increase the chance they will meet their recommended daily servings.

If you have questions about school milk in your area, please reach out to your local dairy council. 

Beyond Milk: Cheese and Other Dairy Products

Dairy's vital role in school meals extends beyond the carton of milk. Nutrient-rich foods, such as cheese and yogurt, are central to a balanced diet, providing many of the same essential nutrients students need for healthy development.

Cheese: A Powerful Protein Source

Cheese is a significant source of high-quality protein and calcium, often serving as a key alternative to meat in meal planning. It's available in diverse formats, from sticks for grab-and-go meals to shredded varieties used as a central component in entrees. While cheese is nutrient-dense, it's worth noting that salt is added not just for flavor, but for functional reasons related to food safety and the proper development of texture during the cheesemaking process.

Yogurt: Convenience and Gut Health

Yogurt is another powerhouse, highly accepted in the School Breakfast Program. It offers similar nutrients to milk and is associated with higher overall diet quality and potentially favorable effects on the gut microbiome. Its availability in individual cups makes it especially convenient for grab-and-go meals or in-classroom breakfast, ensuring students have access to a nutrient-dense source of dairy protein.

The Future of School Milk and Nutrition Guidance

Milk's vital role in child nutrition continues to evolve in response to changing nutrition guidance. While the industry is actively engaged in improving its offerings, dairy processors have voluntarily achieved a nearly 57% reduction in added sugars in flavored milk since 2007, often adhering to or being below the proposed 10-gram sugar limit.

To ensure each student has reliable access to nutritious food, a growing number of states actively pursue and implement universal free school meals. And to align with upcoming nutrition standards, the International Dairy Foods Association (IDFA) launched the Healthy School Milk Commitment—a pledge by dairy companies to deliver milk’s 13 essential nutrients while reducing calories and added sugars in flavored milk. Starting this school year, 37 school milk processors—representing more than 90% of school milk volume—committed to providing options with no more than 10 grams of added sugar per 8-ounce serving.

And we are already delivering on that commitment. As of July 2025, flavored milk averaged just 7.2 grams of added sugar per serving. Building on the Healthy School Milk Commitment, IDFA introduced the “Healthy Dairy in Schools Commitment” to eliminate certified artificial colors in school foods.

Starting in School Year 2026–27, all companies supporting this pledge will remove artificial colors from all milk, cheese, and yogurt products sold to K–12 schools for use in the National School Lunch and Breakfast Programs.

While most dairy products sold in schools today already avoid certified artificial colors, this commitment ensures complete elimination across all dairy categories. More than 50 dairy and food companies—representing nearly all dairy products sold to schools in the U.S.—have pledged their support for this commitment.

The dairy community continues to evolve to meet students’ nutritional needs through innovation, research, and enhancements to the school milk experience. By ensuring students have access to nutrient-dense dairy options they enjoy, schools can help close nutritional gaps and support healthier futures.