The new Cornell Food and Brand Lab study by Andrew Hanks, David Just, and Brian Wansink, found that eliminating chocolate milk from the elementary schools decreased total milk sales by 10%, indicating that many students substituted white for chocolate milk. Even though more students were taking white milk, they wasted 29% more than before. Nutritionally, after the milk substitution, students on average consumed less sugar and fewer calories, but also consumed less protein and calcium. Additionally, the ban may have been a factor in a 7% decrease in District’s Lunch Program participation.
Credit: Cornell Food and Brand Lab
[ Read the Article: Chocolate Milk Ban In The School Lunch Rooms Backfires ]