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This article was originally published in the Summer 2026 edition of Poppy Seeds, The Official Journal for the California Child Nutrition Professional.
Author: Shannan D. Young, MS, RDN, CAE, SNS, Dairy Council of California
As a registered dietitian starting my work in school nutrition in the mid-1990s, I personally observed the transition that eliminated whole milk and 2% milk from school cafeterias under the 2010 Healthy, Hunger-Free Kids Act. For over a decade, students had access only to fat-free or 1% milk. The Whole Milk for Healthy Kids Act, signed into law in January 2026, and the final rule to expand milk options in child nutrition programs, in effect as of June 8, 2026, permits schools to once again offer 2% and whole milk. Affected programs include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), the Child and Adult Care Food Program, the Special Milk Program, afterschool snacks through NSLP, preschool meals under NSLP and SBP, competitive foods sold in schools, and the Summer Food Service Program (SFSP). Importantly, this is not a mandate. It gives districts the flexibility to make higher-fat milk available based on their own operational considerations, including cost, product availability and student preference and nutritional needs.
This shift is grounded in evolving nutrition science. The latest Dietary Guidelines for Americans now includes nutrient-dense dairy foods—milk, yogurt and cheese—across all fat levels as part of a healthy eating pattern. Dairy remains its own food group, with three daily servings recommended per day, starting at age 9, for the nutrients children frequently fall short on: calcium, vitamin D and potassium. Since most students consume most of their dairy at school, expanding milk options has positive nutritional implications for child nutrition.
California school nutrition professionals are curious to learn more about the science behind this change, while some are already on board. In a spring 2026 poll of 381 respondents, conducted by Dairy Council of California, 85% agreed or strongly agreed that dairy foods of all fat levels can be part of a healthy eating pattern, with similarly strong agreement among education professionals (86%) and respondents from health and academic sectors (87%), indicating broad support for dairy’s role in healthy diets.
Jason Beach, Director of Nutrition Services at Oakdale Joint Unified School District, has already put this dairy flexibility into practice. His district now offers three options during lunch. Beach responded to questions to show how this change was working for him.
Question 1: What milk options are you currently offering, and what responses have you observed since introducing additional options?
We currently offer three milk options at lunch: 1% white milk, whole white milk and fat-free chocolate milk. Since expanding our offerings to include whole milk, we have seen meaningful shifts in student selection patterns. While overall meal participation has remained relatively stable, the whole milk option has quickly gained traction—within just two months it has captured approximately half, or just under half, of all white milk selections. This indicates a strong and genuine preference among students for this option, even if it has not dramatically altered total participation numbers.
Question 2: How has implementation been going so far, and what feedback have you received from students, families or staff?
Implementation has gone smoothly overall, though it required some deliberate planning at the outset. Recognizing that we were entering unfamiliar territory in terms of demand, we advised sites to intentionally overestimate their initial orders to ensure no student was turned away during the rollout. From there, we gradually adjusted order quantities downward to align with actual usage patterns. After approximately two months, consumption has leveled off and we now have a clear picture of ongoing demand.
The student response has been one of the most encouraging aspects of this rollout. There has been a noticeable buzz among the student population, with genuine excitement over having a new choice. Many students who drink whole milk at home expressed real appreciation for being able to have that same option at school—it created a sense of familiarity and comfort that resonated with them.
Among staff, there was some understandable hesitation at first, as is natural with any change in operational routine. However, after navigating the first couple of order cycles, staff became comfortable with the new process and fully adapted to incorporating whole milk into their regular workflow.
Parent feedback has been particularly positive. Several families have reached out to express their enthusiasm, with many noting that they consider whole milk to be a healthier choice for their children and are glad to see the district making it available.
The recent regulatory change gives districts the opportunity to explore milk fat flexibility to meet students’ nutritional needs while remaining culturally responsive. To learn more about the current science on dairy and child nutrition, listen to Dairy Council of California’s recorded “Whole Milk & Dairy in Schools: Supporting Student Health and Success” webinar now available at www.DairyCouncilofCA.org/SchoolNutrition. Additional free resources are also available to support districts and their teams through our School Nutrition Resource Hub. The landing page provides evidence-based nutrition education tools for school foodservice professionals including:
Looking for a fun way to celebrate dairy in the school community? Join in World School Milk Day 2026 this September 30 and help inspire students to reach for milk. Dairy Council of California has everything needed to make the day a success—visit www.DairyCouncilofCA.org/SchoolNutrition to download the World School Milk Day toolkit, available August 2026 to access ready-to-use resources, engaging activities and promotional materials for schools or districts.
If you have any questions or would like to collaborate with Dairy Council of California, please email info@dairycouncilofca.org.
References
1. U.S. Department of Agriculture; National Center for Health Statistics. Average intakes and HEI 2015 scores: analysis of What We Eat in America, NHANES 2015–2016, day 1 dietary intake data, weighted. Recommended intake ranges: healthy U.S.-style dietary patterns. USDA; 2016.
2. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2025-2030. 10th Ed. 2026. Available at RealFood.gov. Accessed January 7, 2026. Available at RealFood.gov.