Gov. Andrew Cuomo has called upon the U.S. Department of Agriculture to use New York as a pilot state for putting Greek yogurt on the school lunch menu. Tristan Zuber, Cornell University’s regional dairy processing extension associate based in Batavia, N.Y., is working to support yogurt makers and the booming Greek yogurt industry throughout New York. Zuber calls Cuomo’s move a smart one for kids and the dairy industry.
Zuber says:
“Including strained Greek Yogurt into the National School Lunch Program and the School Breakfast Program is a way of showing that the United States means business when we are talking about eating healthier.
“Greek yogurt contains all essential amino acids or proteins, is available in low or non-fat forms, and often contains live and active cultures. Yogurt manufacturers have also done a great job in making flavors that are delicious and can be targeted towards kids.
“As well, this initiative will support the growing dairy processing industry in New York State, which produces well over 13 percent of total yogurt production in the United States.”
Note: Zuber appears in this CBS Sunday Morning feature on the Greek yogurt boom: http://www.cbsnews.com/8301-3445_162-57550914/the-richness-and-riches-of-yogurt.
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