Improving Taste & Reducing Waste
Van der Lely Foundation & Chef Ann Foundation Partner to Increase Bulk Milk in Schools
September 01, 2026 | By
Did you know that milk cartons, bottles, and discarded fluid milk are the biggest source of school food waste? Offering milk through bulk dispensers makes meal programs more environmentally sustainable by reducing packaging and food waste.
Every school day, nearly 30 million kids rely on school meals in the United States. Milk is typically served in single-use cartons, making milk packaging and discarded milk significant sources of waste in school meal programs.
Chef Ann Foundation developed its Bulk Milk program to offer schools a more sustainable alternative. Since 2023, we have supported the installation of 95 bulk milk dispensers across 38 school districts in 16 states. Participating schools have reported reductions in fluid milk and packaging waste, along with increased student satisfaction due to the improved taste of milk served from bulk dispensers.
"Switching to bulk milk isn’t just about installing new equipment; it’s a complete operational shift," says Lea Howe, senior director of sustainability programs at Chef Ann Foundation. "Our team provides grantees with comprehensive technical assistance every step of the way, making sure school food professionals have the tools, training, and confidence to make this sustainable upgrade a lasting success."
Every school day, nearly 30 million kids rely on school meals in the United States. Milk is typically served in single-use cartons, making milk packaging and discarded milk significant sources of waste in school meal programs.
Chef Ann Foundation developed its Bulk Milk program to offer schools a more sustainable alternative. Since 2023, we have supported the installation of 95 bulk milk dispensers across 38 school districts in 16 states. Participating schools have reported reductions in fluid milk and packaging waste, along with increased student satisfaction due to the improved taste of milk served from bulk dispensers.
"Switching to bulk milk isn’t just about installing new equipment; it’s a complete operational shift," says Lea Howe, senior director of sustainability programs at Chef Ann Foundation. "Our team provides grantees with comprehensive technical assistance every step of the way, making sure school food professionals have the tools, training, and confidence to make this sustainable upgrade a lasting success."
