Success Story #1
Milk sales growth driven by value-added milk in secondary schools.

Success Story #2
Value-added milk on the meal and a la carte lines, and in vending machines led to increased sales.

Success Story #3
Introduction of 10 oz. and 16 oz. milk packages on a la carte and meal lines in secondary schools were a successful first step to an upgraded milk program.

Success Story #4
Launch of plastic bottles and new flavors on meal and a la carte lines increased sales.

Success Story #5
Increased sales of milk in plastic bottles on the a la carte line led to offering them on the meal line.

Success Story #6
A "flavor rotation" program and improved milk in cartons led to increased sales on the meal line.

Success Story #7
After offering shelf-stable (UHT) milk for a school lunch program, the school had an increase in average daily participation (ADP). Additionally, the UHT milk was easier for the school to handle and store. As a result, the school district now offers UHT milk on its meal line.

Success Story #8
Two large school districts find success with cartons by adding flavors and appealing package graphics.

Success Story #9
Southwest school districts add new flavors and graphics to paper cartons to generate significant increases in unit volume.

Success Story #10
These Central US school districts worked with the local milk processor and saw unit sales increase 7% just by offering more flavors on a rotating basis.

Success Story #11
This rural/suburban east coast school district saw increased lunch participation by offering flavors and 8oz bottles on the main lunch line.

Success Story #12
This metro/suburban school district encourages student to drink milk at mealtime and has increased consumption and meal participation rates each year since the program started.

Success Story #13
This central US school district added flavors to its meal line at lunch and breakfast and plastic pints to its a la carte program and saw increases in overall milk consumption.

Success Story #14
This large school district saw milk consumption and unit sales increase when it added 10oz plastic bottles and a value-added milk program to its menu.

Success Story #15
This large school district in the Southeast US brought in plastic bottles for the meal line. Though the cost for plastic was higher, unit sales increased so much that they didn't have to charge students more for the plastic bottles.

Success Story #16
This school district in the Northeast US wanted to give kids more nutrition options and knew milk could help. They turned to 10-16oz plastic bottles and a wider flavor assortment to increase units sold and milk consumption.

Success Story #17
This large school district in the Central US noticed that HS students had nearly stopped drinking milk. By bringing in new packaging and flavors, the SFD helped to increase unit sales of milk, milk consumption and meal participation.

Success Story #18
This mid-sized school district in the Southeastern US brought in plastic bottles to increase milk consumption in response to nutrition concerns.

Success Story #19
This mid-sized school district in the Central US worked with the local processor to introduce plastic bottles and additional flavors into the school and increased milk consumption by nearly 75%

Success Story #20
This large Southeastern US school district saw significant milk volume increases and a 50% increase in consumption when it introduced milk coolers and plastic containers

Success Story #21
The school foodservice director in this mid-sized Southeastern US school district knew that getting kids to drink more milk is the "right thing to do". She introduced plastic bottles and a variety of flavors that "kids want" and watched overall consumption increase.

Success Story #22
This large western city school district added bottled flavored milk to the meal line and saw total milk consumption and meal participation levels increase dramatically.

Success Story #23
This south central school district used shelf-stable milk to increase milk consumption even higher after other milk promotions were successful.

Success Story #24
This upper mid-west school district has seen double digit increases each year since the school foodservice director has emphasized milk in a good nutrition message and innovative meal offerings including plastic milk bottles.

Success Story #25
This large Northern California school district is using shelf-stable milk products to increase participation in special programs.

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