Generally, students already have a reimbursable meal by the time they get through the serving line. One thing you need to consider is whether your district has chosen the “offer versus serve” option for how they qualify for reimbursements. Audits from districts currently using dispensers have indicated no issues.

It’s best to locate the dispenser before the cashier to ensure the meal can be identified as a ‘reimbursable meal’. Place the dispenser on a table, counter or cart - be sure it’s low enough for students to reach and for staff to restock.

9 oz. squat cups are recommended (and provided in grantee package) to ensure students serve themselves 8 oz. and still have room to prevent spills.

Remarkably, schools that have implemented beverage dispensers reported minimal spills - even with younger grades. In fact, some schools reported less spills.

We recommend placing a bucket next to the trash or dish room window for leftover milk. This also helps to quantify waste and determine any reduction.

It’s important to educate students and staff on making the switch to milk dispensing prior to implementation. With proper training, students have shown they can successfully pour their own milk.

Staff: Staff Training Video

• Proper way to stock the milk dispenser

• Proper cleaning/sanitizing of the milk dispenser

• Proper way to store and rotate milk bags regarding expiration dates

Students: (Student Training Video coming Fall 2023)

• Bring each class to the cafeteria during non-service times and demonstrate how to use the dispenser

• Possibly include a short video to broadcast on the school’s television network

• Make it clear where to return cups (possibly directly into dishwasher racks to save time for foodservice/custodial staff)

Program Implementation Training: Get prepared for implementation with the School Food Institute’s online Sustainable Lunchrooms Course. The online course is self paced, satisfies USDA training requirements, and addresses the ever-increasing importance of reducing environmental impact by providing achievable tactics to run a sustainable school food program. All approved gratees to CAF’s Bulk Milk granting program will receive 2 course enrollments to online through School Food Institute (SFI).

Contact your milk supplier to find out if they offer milk in bags, or see our national list of milk bib availability HERE. (*Note: this is not a comprehensive list. If you do not see options in your area, reach out to your current milk and food suppliers to inquire about availability. We will update this sheet as more options become available)

1. If your supplier doesn’t offer milk in bags :

   1. Do some research to see if there are any other dairies in your school’s area offering milk in bags. If so, switch contracts at the end of the year.

2. If your supplier does offer milk in bags:

   1. Negotiate pricing (could lower prices if consumption increases)

3. If your supplier only offers one variety of milk consider working with them to offer multiple varieties. You may offer a single variety in the bulk milk dispenser as long as a second variety is also offered (cartons or bottles) to meet USDA regulations.

Bulk milk schools have reported that kitchen staff has found that the additional time required to wash the cups is negligible. Kitchen staff washes the dishes in between other tasks and no additional time has been required to wash cups.

Have students pour their unfinished milk into a bucket, then place the cup upside down in the dishwashing tray. This process needs to be taught and reinforced, but it quickly becomes habit for the kids.

Yes. Washable cups are better than disposable cartons. Most environmental impacts occur before we even see a product, so using washable dishware is better than disposables as long as those reusable dishes are, well, reused. Estimates vary somewhat, but as long as a washable dish is used 10 or more times, it is better than using a disposable dish.