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Greek yogurt in school lunches next year

Beginning this fall, school lunch programs nationwide may use Greek yogurt as a protein source.  Greek yogurt has about twice the protein content of traditional yogurt and USDA determined in 2013 that it could be used as a substitute for meat as a protein source.

At the urging of some of New York’s congressional delegation, a pilot project was conducted in New York, Arizona, Idaho and Tennessee in 2013 which allowed schools to take into account Greek yogurt’s higher protein content when assessing school meals.  The pilot was expanded to Iowa, Illinois, California, Connecticut, Vermont, North Carolina, Mississippi and Washington this year.

New York Congressman Charles Schumer announced the nationwide expansion after a telephone conversation with U.S. Ag Secretary Tom Vilsack on Monday.  New York is the home of Chobani, the nation’s largest Greek yogurt maker and others.

USDA will accept bids from potential Greek yogurt suppliers for the 2015-16 school year.

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