The program is delivered from kindergarten to Grade 12.

There are 3 easy ways to register your school for ESMP:
 
1. Click here to sign up online 

2. Email schoolmilk@milk.org 

3. Call 1-888-730-6455

Milk is a natural package of readily absorbed nutrients that are hard to replicate. Plant-based beverages are formulated products with added ingredients and fall short of the nutritional package that milk naturally provides. Plant-based beverages are not nutritionally equivalent to milk and cannot be considered as an alternative in terms of nutrition.

Calcium in milk is naturally occurring. Unlike milk, plant-based beverages do not naturally contain adequate calcium. Calcium is added to plant-based beverages, and while there may be comparable amounts of calcium on the nutrition facts table, you get more from milk because it does not separate from the beverage and settle on the bottom of the container where it may not be ingested.

There is evidence to suggest calcium in plant-based beverages are not absorbed as well as calcium in milk. In addition to calcium, milk naturally contains essential nutrients, such as protein, B vitamins, magnesium, phosphorus, potassium, selenium and zinc. On the contrary, plant-based beverages are not a natural source of the vitamins and minerals that are naturally present in milk.

All plant-based beverages contain less protein than milk. In addition, not all protein is created equal. The protein in milk is high-quality or ‘complete’ meaning it contains all the essential amino acids our bodies need. Many plant sources of protein are considered incomplete proteins because they lack one or more of the essential amino acids.

As well:

• Milk is considered an excellent source of protein, while most plant-based beverages (except soy beverages) are not a good source of protein.
• The composition of formulated plant-based beverages also varies between and within types.
• Studies show milk has multiple health benefits. There is currently little scientific evidence supporting the health benefits of plant-based beverages.
• Milk provides several important nutrients that contribute to good health during all stages of life (from childhood to old age).

Within the updated canada’s food guide, milk and dairy products continue to play a valuable role in healthy-eating habits and the guide continues to recommend milk as a healthy drink choice at meals and snacks. Health professionals also recognize dairy’s nutritional value in the promotion of bone health and in preventing disease.

The nutritional values provided in our recipes are estimates only, based on information available at the time of recipe creation.  The actual products, quantities and cooking methods used can change the nutritional information of any recipe. For accurate nutritional information, please refer to the nutritional data displayed on the specific products, quantities and cooking methods you are using to re-create the recipe.

Put simply, pasteurization is the process of heating a food, usually a liquid, to a specific temperature for a definite period of time, then cooling it immediately. Pasteurization is the main reason for milk’s extended shelf life. It has been one of the most beneficial and cost-effective measures to protect the health of the consumer.
Dairy processing plants use three methods to pasteurize milk:


1. High Temperature Short Time (HTST) Method

• Milk is pumped rapidly through a series of steel plates
• Milk is heated to 72°C and held no less than 16 seconds
• Milk is rapidly cooled to 4°C
• A continuous-flow pasteurizer is used to achieve precise temperature control

2. Batch-Holding Method

• A paddle or coil in a large vat is used to agitate the entire batch of milk as it heats to 62°C
• The milk is held at this temperature for 30 minutes before being cooled to 4°C

3. Ultra High Temperature (UHT)

• Whole or partly skimmed milk is heated to 138°–158°C for one or two seconds
• Milk is quickly cooled and placed, under sterile conditions, into pre-sterilized containers
• An unopened package of UHT milk will keep for three months with very little change in flavour and quality
• Once opened, milk should be refrigerated and used within one week

proAction is Canadian dairy farmers’ quality assurance program. It comprises six modules:

• Milk Quality
• Food Safety
• Animal Care
• Livestock Traceability
• Biosecurity
• Environment

Canada’s dairy farmers are recognized as world leaders in producing quality milk. The purpose of proAction is to maintain both processor and consumer confidence in the quality and sustainability of Canadian milk that is used to make the dairy products consumers enjoy. Through proAction, farmers do their part in ensuring a supply of safe, high-quality Canadian dairy products consumers, processors and retailers can be confident about and proud to market and consume.

proAction requirements are developed by technical committees made up of dairy farmers and experts, such as veterinarians, researchers and industry partners. proAction requirements are carefully tested, evaluated and updated regularly based on the latest scientific evidence.

• From August 2021 to September 2022, there were 4,780 on-farm validations conducted across Canada.
• 4,833 Canadian dairy farmers conducted their own proAction review and provided the information through a self-declaration process to DFC – this showcases farmers’ commitment and accountability toward the program.

The Blue Cow logo on dairy product packaging indicates the product is made with 100 per cent Canadian milk and milk ingredients. It is a symbol of trust in Canadian dairy farmers and the commitment farmers make to the proAction program.

Look for one of two 100 per cent Canadian milk logos on the packaging of dairy products. Please note, not all 100 per cent Canadian dairy products have these logos on their packaging. If you’re unsure, you can contact processors directly to ask about their products. Packaging on Canadian dairy products usually includes the processor name and location.

• Under the new Canada–United States–Mexico Agreement (CUSMA), each country has agreed to accept the other countries’ standards.

Dairy Farmers of Ontario (DFO) and dairy farmers do not set retail prices. Under Canada’s supply management system, DFO’s role is to market milk to the dairy processing industry on behalf of Ontario dairy farms. In other words, farmers sell their milk to DFO, and then DFO sells milk to processors. Prices paid by processors are based on production costs on efficient farms, and DFO has no control over retail prices, meaning we don’t tell grocery stores how much to charge for a product.

The bar for 100% Canadian milk is high! There’s rigorous inspection and testing that happens before the milk from the cow gets into the carton. In fact, there are more than 100 regulations that have to be met. Dairy farmers are committed to making sure the milk you consume is safe, high quality and sustainably produced.

If pesticides are used on crops on the farm (i.e. organic farms do not use synthetic pesticides), dairy farmers are extra careful with handling and storing them to prevent any cross-pollination with feed, water, bedding and more. However, all pesticides used must be registered and approved by provincial organizations. Farmers are also restricted from entering stalls if they’ve been in contact with chemicals, so they don’t contaminate the cows’ environment. 

To make sure farms are in compliance with federal and provincial regulations, they are audited at a minimum every two years.