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NMPF Celebrates Senate Support for Whole Milk for Healthy Kids Act

The National Milk Producers Federation celebrated strong bipartisan Senate support for the Whole Milk for Healthy Kids Act as senators begin considering this critical legislation.   

In a Senate Committee on Agriculture, Nutrition and Forestry hearing held Tuesday to review the measure, committee members and panelists highlighted the role this bill could have in increasing student milk consumption and nutrition access while also potentially decreasing waste.  

“NMPF commends Sens. Roger Marshall, R-KS, and Peter Welch, D-VT, for advocating for our nation’s students to have more access to nutrient-rich dairy by allowing schools to offer whole milk with school meals,” NMPF President & CEO Gregg Doud said. “We know that Americans are under-consuming dairy products, and as we heard today, students have said they want the milk they are familiar with and that they find satisfying. For many students, that’s whole milk.” 

NMPF also thanks Chairman John Boozman, R-AR, and Ranking Member Amy Klobuchar, D-MN, for voicing their support for the bill. 

“We are grateful to Chairman Boozman and Ranking Member Klobuchar for convening today’s hearing, and we look forward to working with them and the bill’s bipartisan sponsors to move it forward,” Doud said.

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In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.