Whole Milk Choice in School Meal Programs

New federal law allows schools to offer whole and two percent milk again

After many years of discussion and effort, the Whole Milk for Healthy Kids Act has been approved by Congress and is expected to be signed into law soon. This legislation marks an important change for school meal programs, students, and the dairy industry. 

Under the new law, schools participating in federally funded meal programs will once again have the option to serve whole and two percent milk. These milk varieties were removed from school lunches in 2012 due to federal nutrition rules that focused on low-fat options. Since then, many farmers, nutrition experts, and school communities raised concerns about limited milk choices. 

“It’s hard to overstate the significance of congressional passage of the Whole Milk for Healthy Kids Act, not only because it represents major progress in improving the nourishment of American schoolkids, but also because of what it says about how persistent, long-term effort can still bring bipartisan success in Congress,” said Gregg Doud, NMPF President & CEO. 

Support for the legislation grew as newer nutrition research showed that milk is healthy at all fat levels. At the same time, families across the country showed a strong preference for fuller-fat milk products. Lawmakers from both major political parties backed up the change, showing broad agreement on the importance of student nutrition and local choice. 

Dairy organizations played a major role in supporting legislation. They worked closely with members of Congress, government agencies, and school nutrition leaders. Earlier efforts helped bring back flavored one percent milk in schools in 2022, which helped prepare the way for this larger step. 

The law is seen as a positive outcome for schoolchildren, who will now have more milk options, and for dairy farmers and cooperatives, who gain stronger demand for their products. Leaders from the dairy industry highlighted that long-term cooperation and steady advocacy helped turn this goal into reality. 

The next step is implementation by the U.S. Department of Agriculture. Dairy cooperatives are preparing to supply schools with whole and two percent milk as programs adjust. Industry groups will continue to watch the process closely and share updates with their members. 

This change is also expected to align well with upcoming Dietary Guidelines for Americans, which are anticipated to support dairy foods at different fat levels. Overall, the legislation strengthens nutrition choices in schools while supporting American agriculture. 

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