On behalf of BC’s dairy farmers, BC Dairy has partnered with BC Agriculture in the Classroom to support the BC School Fruit and Vegetable Nutritional and +Milk program and Take a Bite of BC. With these partnerships, our organizations continue to work towards a shared goal of building positive experiences with food while supporting and showcasing local agriculture.

+ Milk Program.

Together with BC Agriculture in the Classroom and other partners, +Milk has provided 1.7 million servings of milk to students in kindergarten through grade five since 2013.  

As a result of this decade long partnership, the School Fruit and Vegetable Nutritional Program +Milk continue to grow to include nearly every public school and First Nations school in the province.  

In addition to its growth in numbers, BC Agriculture in the Classroom has expanded their offerings of dairy products.  During the 2022/2023 school year, participating schools began receiving cheese and in the 2023/2024 school year yogurt was added. 

Annual +Milk Impact


K-5 Schools






Times per year

Learn More about +Milk

Are you interested in learning more about the School Fruit and Vegetable Nutritional +Milk program and how your school can be involved? Fill out the form below to contact us today.

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Take a Bite of BC.

Take a Bite of BC works with local producers and farmers to provide culinary arts programs in BC secondary schools the opportunity to learn about and prepare fresh, local BC products in their classroom’s culinary creations.  

Participating schools receive local milk, artisanal cheeses, and other dairy products made right here in BC. Each year, over 7,200 culinary students showcase their culinary skills with BC’s dairy products. An additional 65,000 students are able to enjoy dishes prepared by their classmates in their school’s cafeterias. 

A sample of local cheese makers and dairy processors recently featured in the program include: 

“The brie, gouda and cheddar were served in their natural forms so that our school had an opportunity to try each variety of cheese. The students created a mini cheese plate that showcased each cheese with homemade, rainforest-inspired crackers, and a caramelized-bacon-cranberry compote. The brie was new to many students in our school and was well-received in feedback.”


“We are eager to try the traditional cheddar in the teaching kitchen. I am so grateful for the donation of this and all the various cheeses.  The delicious new cheeses shake us up, shake up our menu items and please our customers. Thank you so much.  We are thrilled to work with this fresh cheese in the teaching kitchen.”


Get Involved 

Are you a BC cheese maker or dairy processor that would like to have your items included in this program? Connect with us to learn more!

Contact Us