NYC Schools Soy Milk Pilot Expands Student Choice While Cutting Climate Emissions

Pilot finds strong student demand and 17% lower milk-related GHG emissions as new data show NYC school food emissions have fallen 59% since 2019

New York, NY  – New data released today show New York City Public Schools expanding nutritious choices for students while continuing to reduce the climate footprint of school food. A first-of-its-kind pilot offering soy milk on the lunch line found strong student demand and cut average daily milk-related greenhouse gas emissions by 17.4%. The results come alongside new data showing that greenhouse gas emissions associated with New York City school food purchases fell 59% between 2019 and 2025, driven by more plant-forward menus. 

Following a recent change in federal law allowing school districts to offer nutritionally equivalent nondairy milk to any student without a note from a parent or doctor, New York City became one of the first school districts in the country to take advantage of the new flexibility. In May 2026, the New York City Office of Food & Nutrition Services (OFNS) and the Mayor’s Office of Food Policy (MOFP) launched a pilot at five schools—Beacon High School, Maspeth High School, P.S. 244, Vertex Partnership Academies, and P.S. 369—offering organic soy milk directly on the lunch line alongside existing dairy milk options. The pilot was conducted by the Plant Powered School Meals Coalition, including Chilis on Wheels, Coalition for Healthy School Food, Friends of the Earth, and Physicians Committee for Responsible Medicine, in partnership with OFNS and MOFP. 

 Key findings from the soy milk pilot:  

• Even as students selected more nutrient-rich beverages overall, milk-related greenhouse gas emissions decreased. Among the three schools with baseline data, average daily milk selection increased 18.6%, about 126 additional servings per day. At the same time, average daily milk-related greenhouse gas emissions fell 17.4%. Both dairy and soy milk provided 8 grams of protein and equivalent calcium per serving, while soy milk also provided fiber and zero saturated fat. 
• Students demonstrated strong demand for the new option: across the five pilot schools, 35.6% of milk selections were soy milk. 
• The shift toward soy milk substantially reduced the climate impact of each serving: greenhouse gas emissions per 100 milk servings declined 30.4%. 

Based on the positive spring results, New York City will expand the pilot to 12 schools this fall. 

The pilot builds on broader progress to reduce the environmental footprint of New York City school meals. A recent World Resources Institute assessment under the Coolfood Pledge found that between 2019 and 2025: 

• Ciudad de Nueva York reduced the carbon footprint of school meals by 59%, which amounts to 39% less per plate.
• Its food-related land use declined by 71%, and its food-related water footprint declined by 40%.

This progress was largely driven by expanding plant-based and plant-forward menu offerings.

“Thanks to the Soy Milk Pilot at Beacon High School, stigmas around plant-based alternatives are changing, making students with dietary restrictions feel more comfortable and included, and empowering a new generation to embrace soy milk as a healthy, conscious, and sustainable dietary choice,” said Yadith Girón, a parent in Manhattan.

“It’s exciting that my school is part of this pilot,” said Yandel Ramirez, a recent graduate of Vertex Partnership Academies in the Bronx. “As a student who is lactose intolerant and who advocated for these changes at the federal level, it’s a full-circle moment to have soy milk at my school and to feel included at the lunch table.”

“We were really excited to participate in the pilot in the spring. More than half of our students chose soy milk during the time it was available. We feel it is important for our students to be exposed to a variety of milk alternative options,” said Bob Groff, Principal, P.S. 244, The Active Learning Elementary School in Queens.

“Unconsumed calories don’t alleviate hunger, and food injustice is a lived reality for many New York City students whose only source of sustenance comes from school meals and beverages,” said Eloísa Trinidad, Executive Director at Chilis on Wheels. “We applaud the Office of Food & Nutrition Services for piloting this program and for taking the initiative to meet all students’ dietary needs through inclusive, nutritious, planet-friendly beverage options.”

“Our work to promote Plant-Based entrée options in NYC schools since 2008 has resulted in significant reductions in greenhouse gas emissions, including our role as the non-profit behind Plant-Powered Fridays (now Plant Powered on the Move), which, on its own, resulted in an astounding 42% carbon reduction per student,” said Amie Hamlin, Executive Director and Co-Founder, Coalition for Healthy School Food.

“We commend New York City for its leadership in building a school food program that is better for students and the planet,” said Chloë Waterman, Deputy Director at Friends of the Earth. “These results show that expanding plant-based offerings is a triple win for nutritional equity, student choice, and climate change.”

“Offering soy milk at school gives students with lactose intolerance, dairy allergies, or a preference for plant-based options easier access to a nutritious and tasty choice,” said Emily Perryman, MS, RDN, Registered Dietitian for the Physicians Committee for Responsible Medicine. “We look forward to continued partnership with the New York City Office of Food & Nutrition Services to highlight soy milk as a healthy substitute for dairy.”

“New York City’s Office of Food & Nutrition Services serves free meals to approximately one million students, making it one of the most consequential food buyers in the country. Through their commitment to the Coolfood Pledge, NYC has proven that you can cut the climate footprint of school food substantially while also providing students with healthier, more delicious options. We’re proud to be a partner in building a better food system for the next generation,” said Anne Bordier, Director of Food Initiatives at the World Resources Institute. 

Photos from the soy milk pilot may be found aquí. 

Contacto de comunicación: Jessica Christopher, 610-945-8615 (PT), [email protected]