Implemented policies to address dairy intake

Guide choices through incentives^a

EU School fruit, vegetables and milk scheme (EC 2016 (pdf), EC 2013)

• The EU school scheme supports the distribution of milk, fruit & vegetables to millions of children, from nursery to secondary schools across the EU.
• Among other goals, the main one is to support the distribution of fruits, vegetables, milk and some milk products to schoolchildren to help them achieve nutrition and dietary recommendations and encourage a healthy diet and lifestyle. 

JRC 2025

• “Points are to be proportionally awarded to tenders that meet the following criteria: 1. For children above 3 years and adults: Low-fat/semi-skimmed dairy products (e.g. milk and yogurt <2% fat; cheese <15% fat) are included in the menu, instead of high-fat/full-fat options (these criteria may necessitate further adaptation based on national FBDGs).”

USA 2013 ( WCRF NOURISHING)

• The Los Angeles County Department of Public Health launched “Choose Health LA Restaurants” to promote healthier meal choices, in collaboration with local restaurants. 
• In specific cities, the requirements for all restaurants (including fast food and takeaways) are to make water, sparkling water or flavoured water, milk or non-dairy milk alternatives, the default beverage in children’s meals. 
• In addition, limits were established based on milkfat, calories, or added sweeteners. Furthermore, in two of these cities, a sugary drink must be purchased separately from a children’s meal, or at an extra charge.

Guide choices through changing the default policy^a

School food (or other settings) policies

EU School Food Policies (JRC 2017; several countries)

Examples of different countries School Food Policies are described:

• “Denmark – Milk 0,5L a day (0,7 g fat/100g); serve cheese with maximum 17% fat.”
• “Austria – At least three types of ideal dairy products (e.g. milk, natural yoghurt, buttermilk) offered daily.”
• “Slovenia – Milk and dairy products should be included in school meals daily, regardless of which meal.” 

EU Food Public Procurement Criteria (JRC 2024; several countries)

• All countries have criteria concerning dairy products in their food public procurement guidelines or legislation; most emphasizing low-fat or semi-skimmed and unsweetened or low added sugar dairy options.  
• Milk, cheese, and fermented dairy products are the most frequently mentioned. However, there is some variation of criteria across countries concerning for example, the fat content.  
• Some countries propose specific amounts of dairy per meal or per day, while others propose higher amounts of dairy products for vegetarian diets, or even emphasize the need for fortification with vitamin D

Germany (Quality Standard for Meals in Schools) (pdf)

• The German Nutrition Society (DGE) has set voluntary guidelines on quality standards for school meals in Germany. These guidelines set a minimum of 2 servings of milk and dairy per day. This includes milk, plain yoghurt, buttermilk, sour milk, kefir (max fat content 3,8%), etc

A Healthy School Canteen Guidelines (The Netherlands)

• The German Nutrition Society (DGE) has set voluntary guidelines on quality standards for school meals in Germany. These guidelines set a minimum of 2 servings of milk and dairy per day. This includes milk, plain yoghurt, buttermilk, sour milk, kefir (max fat content 3,8%), etc

National Guidelines for School Meals (Sweden) (pdf)

• Soup meals should provide sufficient energy and nutrients, ideally containing both potatoes, pasta or other carbohydrate-rich component and a protein source, or served with a protein-rich sandwich or accompanied with milk.
• The daily lunch offer should include:
  • one or more cooked dishes, of which at least one vegetarian option  
  • a salad table with at least five components  
  • bread and spread  
  • water and possibly milk or fortified vegetable drinks.
• For mealtime drinks, water is recommended s Milk can also be suitable, though if consumed at several meals it may be excessive. Dairy products contain many important vitamins and minerals, especially calcium. Depending on the rest of the diet (e.g. cheese), 2–5 deciliters/day of fill, yoghurt and milk, may be sufficient to get enough calcium. Children who, eat too little cooked food, a glass of milk can boost energy and nutrients.

England, UK, 2015 ( WCRF NOURISHING)

• The Department for Environment, Food and Rural Affairs developed the Government Buying Standards for Food and Catering Services (GBSF), which is mandatory for all central government departments and their agencies. Schools must follow the school food standards legislation but may also use the GBSF.  
• The mandatory nutrition standards include:
  • For saturated fat: at least 50% of hard yellow cheese has a maximum total fat content of 25/100g; at least 75% of milk is reduced fat; and at least 75% of oils and spreads are based on unsaturated fats.

The School Food Plan (England 2013) (pdf)

• Regarding milk and dairy food, “a portion of food from this group should be available daily, for example as cheese or yoghurts. In addition, reduced fat milk for drinking should be available as an option every day.
• A dish containing cheese should not be served as the only protein option more than twice each week.” 

CDC 2011 (pdf)

• “School nutrition services staff members may modify menus to include healthier foods, such as serving more fruits, vegetables, and whole grains, and offering a greater variety of low-fat foods, including fat-free and low-fat milk.” 

Provide information^a

Food-Based Dietary Guidelines

Several countries

• Most EU countries include milk and dairy products in their national Food-Based Dietary Guidelines (FBDGs), and their daily consumption should preferably be in the form of low-fat, low-sugar, and low-salt options.

Front-of-Pack and other schemes

WHO 2023 (pdf) 

• The WHO defines nutrient profiling as “the science of classifying or ranking foods according to their nutritional composition for reasons related to preventing disease and promoting health”. The Nutrient Profile Model (NPM) was developed by the WHO Regional Office for Europe in 2015 (mostly focused on restricting the marketing of unhealthy foods to children) and was subsequently updated.  
• Thresholds were updated for milk and dairy products, and in this second version, the plant-based analogues are considered separately. Marketing is not allowed if products go above the following thresholds per 100g of product:
  • For “dairy milk drinks”: 3 g of Fat, 0 g of Added sugars, and 0 g of non-sugar sweeteners
  • For “yoghurts, sour milk, and cream”: 3 g of Fat, 1 g of Saturated fat, 12.5 g of Total sugars, and 0.1 g of Sodium
  • For “cheese”: 17 g of Fat, and 0.5 g of Sodium  

Public health campaign

France (The dairy products)

• A campaign to promote and highlight the characteristics and benefits of consuming European dairy products, promoting it as part of a healthy balanced diet. The main objective is to improve consumer knowledge about milk and dairy products. It includes information about dairy products, different recipes, and tips related to healthy living. 

UK (Eating a balanced diet)

• Based on the food groups described in the Eatwell Guide, a balanced diet should include milk and dairy (or dairy alternatives) together with other advice. It is recommended that the consumption emphasises low-fat and lower sugar options.