Beginning this fall, Chenango County schools will have the option to include Greek yogurt in school lunches as part of a newly introduced Greek yogurt pilot program issued by the United States Department of Agriculture (USDA).
The pilot program announced last week applies to schools statewide and promotes consumption of Greek yogurt as a viable source of protein while also giving a boost to some of the major players in the Greek yogurt industry. According to state legislators, this is a way to encourage healthy eating habits and support jobs in local communities like that of Chenango County, home of the Greek yogurt giant, Chobani.
The propose of the program is to test the cost effectiveness of offering high-protein Greek yogurt in the National School Lunch Program, which feeds approximately 31 million students monthly nationwide. Because yogurt is a highly perishable product, the USDA has limited the pilot to four states: New York, Idaho, Arizona, and Tennessee. The solicitation seeks both 4oz. single serving containers of flavored Greek yogurt as well as 32oz. of unflavored containers to provide schools with a variety of ways to serve to students.
In a statement released by Chobani, the Greek yogurt manufacturer commends the USDA for taking initiative to include Greek yogurt as part of the National School Lunch Program.
"We support the new U.S. Department of Agriculture (USDA) program that will make Greek Yogurt more affordable for K-12 schools to offer students during mealtimes, as we strongly believe that kids should have access to simple, delicious, nourishing foods, like Greek Yogurt,” the statement reads. “Authentic strained Greek Yogurt, like Chobani, provides two times more protein than regular, unstrained yogurt and is also thicker and creamier."
The USDA will evaluate cost effectiveness results by late December and if successful, the program could be incorporated in schools nationwide as early as next year.
While some details of the program have yet to be disclosed, it is certainly something being taken into serious consideration at the Norwich City School District, said NCSD food service director Randy White.
“I think this is something that is going to be very good for the school lunch program,” White said, adding that depending on portion sizes, he does not anticipate costs being of major concern.
White also noted that schools are currently pushing for the USDA to distinguish Greek yogurt from regular yogurt, which he said is a “sticking point” right now. “Greek yogurt has almost twice the protein as regular yogurt,” he said. “That is something that could affect portion sizes in the future.”
United States Senator Charles Schumer (D-NY) called the program a “boon for New York yogurt and dairy industries,” and “beneficial for the health of our kids.”
“Our dairy industry is vital to New York State,” said U.S. Senator Kirsten Gillibrand (D-NY). “This program will provide healthy meals to students and create jobs for our community,”
Said U.S. Representative Richard Hanna (R-NY), “This is a win for our students who will have access to this nutritious food at school. It is also a big step forward for our Greek yogurt industry and the dairy farms that support it.”
The USDA has issued a solicitation to vendors to supply the states’ orders. Bids seeking 4oz. and 32oz. containers of Greek yogurt for schools to serve, are due on July 22. The FSA expects to evaluate the bids and make awards by the end of July.