U.S. Law Restores Whole Milk in School Lunches — A Major Shift in Federal Nutrition Policy
The new statute amends the Richard B. Russell National School Lunch Act, overturning restrictions that had limited milk served in schools to low-fat (1%) and fat-free options under previous federal nutrition standards. Whole and 2% milk, both conventional and organic, can now be offered alongside skim, low-fat, lactose-free, and eligible non-dairy milks in cafeterias participating in the USDA National School Lunch Program.
Expanding Milk Choice and Nutrition Flexibility
Under the revised law, schools are permitted to provide a wider range of milk options to students, reflecting changes in the 2025–2030 Dietary Guidelines for Americans, which emphasize the inclusion of full-fat dairy as part of a balanced diet. This policy shift also broadens access to nutritionally equivalent plant-based beverages and allows parental notes—not just medical documentation—to secure non-dairy alternatives for students with dietary needs.
The legislation was the result of bipartisan support in Congress and fulfills a longstanding objective of dairy industry groups and lawmakers who argued that restrictions on higher-fat milk options contributed to declining milk consumption among children. Industry advocates maintain that offering a full spectrum of milk choices—including whole milk—can improve overall nutrition, reduce food waste, and support healthy eating habits.
Industry, Lawmakers Praise the Move
Officials fr om the dairy sector welcomed the decision. Michael Dykes, president and CEO of the International Dairy Foods Association (IDFA), called the law “a win for our children, parents, and school nutrition leaders,” noting that greater flexibility allows schools to better meet student preferences and nutritional needs. Dairy groups also highlighted the potential positive impact on U.S. dairy farmers, whose products will be more widely used in school meal programs.
Senators and representatives involved in sponsoring the bill also celebrated the signing. Sen. Roger Marshall, one of the Act’s key proponents, said the legislation reflects a return “to the basics” of healthy eating and ensures children receive essential nutrients for growth and development. Rep. Claudia Tenney underscored that the law supports both student health and rural dairy economies by increasing demand for domestic milk products.
Impact and Implementation
The policy change affects approximately 30 million students enrolled in the National School Lunch Program. It amends federal nutrition requirements by excluding the saturated fat content of fluid milk from weekly dietary lim it calculations—allowing whole milk’s natural fat to be offered without penalizing overall meal nutrition standards. Other dietary standards, such as calories and sodium, remain in effect for reimbursable meals.
While many nutrition experts and industry representatives have backed the law, some critics contend that the benefits of whole milk over lower-fat alternatives remain debated in the scientific community. Nonetheless, the move marks a major shift in federal school nutrition policy and signals renewed emphasis on flexible dietary options for children.
In summary, the Whole Milk for Healthy Kids Act represents a landmark adjustment in U.S. child nutrition policy, restoring full-fat dairy options to school menus and reinforcing American dairy’s role in public feeding programs.
