JRC 2025

• “The tenderer shall ensure the following amounts of milk and dairy products:
  • Half day catering: A portion of milk or other dairy products (ideally plain yogurt) shall be offered daily at breakfast, as a snack, or as a dessert. 
  • 24h catering: milk or other dairy products (ideally plain yogurt) are offered twice a day.”
• Flavoured yogurts, including fruit-flavoured yogurts, dairy desserts, and flavoured milk should be replaced with plain yogurt (fresh fruit may be added for natural sweetness or some nuts), plain milk.   

WHO 2021 (pdf)

• Within the context of examples of criteria that can be used for creating the framework of a sustainable and healthy public food procurement, the following is identified:
• “Set limits on the number of servings of eggs, dairy, poultry, fish and red meat per day or week” 

FAO 2013 (pdf)

• “If dairy-industry development is to be linked more explicitly with human nutrition, the private sector has the potential to make a social contribution by: 
  • Using its market reach and infrastructure to put milk and dairy products that boost nutrition within reach of low-income populations.”

FAO 2013 (pdf)

• “There are also market opportunities, notably in:
  • meeting demand for milk and dairy products in developing and transitional countries; 
    supplying fortified milk into new markets in growing economies; and 
    providing milk-based products that offer an alternative to soft drinks”