Schools may offer kefir, yogurt and honey under EU nutrition program

The Latvian Ministry of Agriculture has submitted draft regulations for coordination that would allow schools to distribute fermented dairy products—namely, plain kefir and yogurt without additives or added sugar—and honey as part of the EU school fruit, vegetable and milk program.

The ministry explained that an increasing number of children suffer from food allergies and intolerances, particularly to milk. Many children avoid milk because it causes digestive discomfort, which undermines the program's goal of boosting dairy consumption. Fermented dairy products are easier to digest and contain live lactic acid bacteria that improve digestion and help the body absorb calcium, protein and other micronutrients more efficiently.

The draft also permits the distribution of honey during tastings and educational events. According to the ministry, honey is a natural sweetener rich in vitamins, minerals and antioxidants, unlike refined sugar. Given the rising prevalence of obesity and diet-related diseases among young people, honey can serve as a practical example of a more natural alternative and encourage a more conscious approach to food.

Currently, the program allows distribution of fresh fruits (apples, pears, cranberries, pumpkins), vegetables (cabbage, kohlrabi, tomatoes, cucumbers, parsnips, etc.) and pasteurized milk (including lactose-free and UHT milk) in specified portions at least once a week. The proposed changes would expand this list to include fermented dairy and honey, offering alternatives for children with milk sensitivities and promoting healthier dietary choices.