US President Donald Trump on Jan. 14 signed the Whole Milk for Healthy Kids Act into law, formally rolling back school nutrition standards enacted under former US President Barack Obama that limited cafeterias to low-fat and fat-free milk – and handing the dairy industry a long-sought policy win.
The legislation allows schools participating in the National School Lunch and Breakfast Programs to once again offer whole-fat and reduced-fat (2%) milk, alongside existing low-fat, fat-free, flavored, unflavored and lactose-free options. It also upholds access to nutritionally equivalent plant-based milk alternatives, marking a shift away from a one-size-fits-all approach to school milk toward more choice.
The law’s signing follows bipartisan congressional passage in December, despite objections from some public health groups concerned about the negative health impacts from saturated fat levels in whole and reduced-fat dairy milk – a debate that has increasingly clashed with evolving nutrition science and consumption patterns.
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A bipartisan reset on school milk
The bill was introduced by Sen. Dick Durbin (D-Ill.) and Sen. Deb Fischer (R-Neb.), underscoring the bipartisan alignment around school milk policy. Supporters argued that students are more likely to consume fuller-fat milk options that industry stakeholders say better reflect what families already purchase at retail.
According to USDA data cited by industry groups, 81% of milk purchased in grocery stores is whole or 2%, a figure that dairy advocates say contributed to declining milk consumption in schools under previous rules.
Dairy industry: ‘Important step forward’
Dairy stakeholders celebrated the signing, framing the law as both a nutritional and economic win.
“With the Whole Milk for Healthy Kids Act now signed into law, schools can offer whole and reduced-fat milk – options students are more likely to drink and benefit from,” said Dennis Rodenbaugh, president and CEO of Dairy Farmers of America. “Parents, school nutrition leaders and our farmer owners have been consistent: Kids need options that truly work in real cafeterias.”
Regional and cooperative dairies echoed that sentiment. Maola Local Dairies called the signing “an important step forward for expanding choice in school nutrition,” noting that the inclusion of Maola farmer-owners at the signing ceremony highlighted the role dairy farm families play in feeding students nationwide.
“As the only producer of half-pint milk cartons in the Commonwealth of Virginia, Maola now has renewed optimism for providing students with the protein and essential nutrients they need to thrive in the classroom,” the company said, adding that it is looking to USDA for swift implementation guidance.
Farmer-owned dairy cooperative Prairie Farms Dairy emphasized the flexibility the law provides schools, allowing them to offer “all fat levels of milk,” to help “improve nutrition by giving students choices that reflect what they’re already drinking at home.”
Plant-based milk remains on the menu
While much of the industry focus has centered on higher-fat dairy’s return to prominence, the law also maintains access to nutritionally equivalent plant-based milks in school meals – a provision plant-based advocates say is critical for students with lactose intolerance, allergies or cultural dietary preferences.
“The Whole Milk for Healthy Kids Act is a win for children’s health and a significant step for improving nutrition in schools. By expanding flexibility to include more milk options in cafeterias, the law creates new opportunities for nutrient-dense pulses to play a larger role in school meals and support healthy eating habits early in life,” said Tim McGreevy, CEO of USA Pulses, a trade group for the legumes industry.
“This legislation supports rural America while expanding access to nutritious, affordable foods. We look forward to continued progress that brings more American-grown foods into school meal programs and promotes a healthier future for the next generation,” added Paul Kanning, chairman of USA Pulses.
By expanding the universe of acceptable milk options rather than narrowing it, the legislation reflects a broader recalibration of school nutrition policy toward choice, participation and consumption, rather than strict nutrient thresholds alone.
Adoption – not legislation – is the next hurdle
While the policy shift is significant, some dairy leaders cautioned that reinstating whole and 2% milk on paper does not guarantee immediate uptake at the district level.
“Legislation does not equal adoption,” said Jennie McDowell, CEO of non-profit dairy council Dairy MAX, who described the signing as a “momentous moment” for the industry, but one that will require sustained education and outreach to school decision-makers.
“It has been nearly 20 years since fuller-fat milks were allowed in schools, and there is a whole culture around non-fat and fat-free milk,” McDowell said.
Dairy MAX, she said, plans a “full-court press” to help schools navigate menu planning and procurement as they reintroduce higher-fat options.
