President Donald Trump has made a notable shift in school nutrition policy by signing the Whole Milk for Healthy Kids Act, allowing whole and 2% milk to return to school cafeterias across the nation. The signing took place in the Oval Office, where Trump emphasized the importance of whole milk, stating, “Whether you’re a Democrat or a Republican, whole milk is a great thing.” This decision follows the bill’s passage in Congress and is poised to have a significant impact on the approximately 30 million students enrolled in the National School Lunch Program.
The law, which overturns the restrictions set by the Healthy Hunger-Free Kids Act championed by former First Lady Michelle Obama, enables schools to serve whole milk and 2% milk alongside skim and low-fat options which have been mandated since 2012. In addition, the act opens the door for nondairy milk alternatives to be offered, provided they meet specific nutritional standards. Parents can now also request nondairy milk for their children if they provide a note indicating a dietary restriction.
This legislative change coincides with the recent release of the 2025-2030 Dietary Guidelines for Americans, which advocate for the inclusion of full-fat dairy in a healthy diet. The guidelines suggest that full-fat dairy can be part of a nutritious meal without negatively impacting health, a departure from previous recommendations that favored low-fat options for those over 2 years old.
Supporters of the bill, including officials from the agriculture sector and nutritional experts, argue that whole milk is a nutritious option that should not have been sidelined. Many claim that whole milk can help reduce the risk of obesity in children, with some studies indicating that kids who consume whole milk are less likely to become overweight compared to those who drink lower-fat varieties. Critics of the previous guidelines noted that children generally prefer the taste of whole milk, and forcing them to drink lower-fat options often led to more waste and skipped meals.
The act specifies that schools now have the flexibility to provide a variety of milk options, including flavored and unflavored organic or conventional whole milk, 2%, 1%, lactose-free milk, and other nondairy options that align with nutritional standards.
This policy change is a response to evolving views on dietary fats, particularly saturated fats found in dairy, which several nutritionists, including Dr. Dariush Mozaffarian from Tufts University, assert do not carry the same health risks as those found in other animal fats. As schools prepare for the upcoming school year, the changes in milk offerings are anticipated to enhance meal appeal and nutritional benefit for students.
The dairy industry has largely welcomed this decision, viewing it as an essential step in promoting healthier choices among children while potentially reversing some of the trends associated with obesity in youth. As schools adapt to these new standards, the combination of options promised under the Whole Milk for Healthy Kids Act could represent a significant shift in how dairy is perceived and consumed in American schools.