School Meals

Deadline 8/7/2020 

100th Anniversary Grant Opportunity 

For 100 years, dairy farmers have supported New England Dairy and built a legacy of supporting healthy kids and their academic success.  Our organization and the local dairy farmers we represent understand the important role that school meals play in nourishing students across New England—now more than ever. We are committed to continue supporting schools to ensure students have access to nutrient rich foods including dairy throughout their school day. 

In recognition of our 100th Anniversary, New England Dairy is excited to announce a funding opportunity from New England Dairy Farmers to eligible schools in CT, MA, NH, RI & VT to support food service needs related to serving meals in alternative ways related to COVID-19 social distancing measures during the 2020-21 school year. 

Milk, with its 9 essential nutrients, including protein, calcium and vitamin D, is an important part of school meal programs. Many school breakfast and lunch programs also offer nutrient-rich yogurt and cheese to ensure that students get the nutrition they need.

We support schools in making sustainable changes to the school nutrition environment that will increase participation in meal programs and, more importantly, increase students’ intake of nutrient-rich foods.  One out of two kids, ages 9 and up, aren’t getting enough calcium, vitamin D and potassium – essential nutrients they need to grow strong – and dairy milk is the top food source of these nutrients in the diet (1,2). Serving dairy in innovative ways, like hot chocolate milk or smoothies at breakfast, can be a great way to increase participation AND bridge nutrient gaps.

1. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Appendix E-2.1. First Print, 2015.

2. Fulgoni VL, Keast DR, Quann EE, Auestad N. Food sources of calcium, phosphorus, vitamin D, and potassium in the U.S. The FASEB Journal. 2010;24:325.1.