Chobani Selected as Provider for School Lunches


We have huge news for Idaho agriculture!  

Public schools across America will soon offer Greek yogurt as a meat substitute in school lunches beginning this fall.

Chobani, a manufacturer of Greek yogurt, officials announced on June 30th it had been selected by the U.S. Department of Agriculture to supply yogurt as part of the federal school lunch program.

The USDA decided in April to include Greek yogurt as a permanent option in its school lunch program after classifying it as an approved meat substitute in 2013.  Chobani was selected as the exclusive provider after it successfully led a Greek yogurt pilot program over the past year, expanding the program from four to twelve states.

During the first three months of the pilot program, schools in Idaho, New York, Arizona and Tennessee consumed 200,000 pounds of Chobani Greek yogurt.  By the time the program was expanded, schools were ordering 700,000 pounds of yogurt.

Company officials did not disclose the value of its USDA contract.  Chobani, which is based in New York and opened one of the biggest yogurt processing plants in the world in Idaho nearly three years ago, leads the U.S. in Greek yogurt production.

At the Twin Falls Chobani plant. Photo source

At the Twin Falls Chobani plant. Photo source

Greek yogurt is a thicker style yogurt that has twice the protein of traditional yogurt, and uses hormone-free milk.

“Chobani is a nutrient-intense food, and giving children the best nutrition early in life is very important to us,” said Robert Post, senior director of Chobani’s nutrition and regulatory affairs, in a prepared statement.  “Since the very beginning, Chobani has sourced milk from cows not treated with artificial growth hormones.”

This is great news – for the children all across our country – and for Idaho’s dairymen!

 

-Idaho Press Tribune, Tuesday, June 30, 2015

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This entry was posted in Agvocacy and Social Media, Education, Farm Products, For Kids and tagged , , , , , . Bookmark the permalink.

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