As you know, food trends are ever changing. Over the years, we have seen that dairy is often misunderstood or misrepresented. We, as well as our dietitian colleagues, believe that dairy plays an extremely valuable role in ones diet – it’s a nutrient powerhouse after all! The materials enclosed will seek to dispel myths and support your efforts in encouraging consumers to include dairy in their daily diet. We will also provide with you with some useful resources about modern farming practices to educate your consumers about the new generations of farmers.

Sincerely,

Sara Wing, RD Director of Community and Wellness Programs – Cabot Creamery CooperativeStacey Jackson, MS, RDN, CDN Nutrition Specialist - American Dairy Association North EastMichelle Barber, MA, RDN, CDN Nutrition Specialist - American Dairy Association North EastLaChell Miller, MS, RD, CC Nutrition Specialist - American Dairy Association North East

HOW TO CREDIT CABOT & ADANE RESOURCES: You may make or order copies of the various resources and distribute them as you wish, including recipes, newsletter articles, social media posts, etc. We kindly ask that you credit Cabot Creamery Cooperative and ADANE by indicating “brought to you by Cabot Creamery Cooperative and American Dairy Association North East” or tag us @cabotcheese, @cabotRD, and @AmericanDairyNE

SURVEYUpon completion of your promotion or use of enclosed materials and content, we invite you to take a moment to help us plan future Healthy You Toolkits by completing a brief survey, which will be emailed to you directly.

We greatly appreciate your feedback!

To access past toolkits click here

1. Dairy – A Nutrient Powerhouse

2. Dairy vs. Non-Dairy Alternatives

3. The Truth about Antibiotics and Hormones

4. A New Generation of Farming

5. In-Store Interaction Idea

6. Social Media

7. Recipes

Table of Contents

Dear Supermarket RD

THE TRUTH ABOUT DAIRYFrom Nutrient Powerhouse

to Modern Farming Practices

BERRY SMOOTHIE

BOWL

Dairy – A Nutrient Powerhouse

Regardless of food trends, the truth is dairy is a nutrient powerhouse. It is crucial for the growth and development of children and adolescents; and is equally important to aging adults. Dairy’s essential nutrients are undeniably beneficial and necessary through all stages of life.

If you have a Greek yogurt smoothie for breakfast, cheddar cheese on your salad at lunchtime and a glass of milk with dinner, you are well on your way to fulfilling your daily calcium needs, as well as the additional nutrients dairy provides.

CHEESE - PART OF A HEALTHY DIETCheddar makes life better! Cheese can fit into almost any eating plan from healthy weight loss to helping manage dietary restrictions. Cheese contributes a high quality protein as well as a good source of calcium, phosphorus and Vitamin A. Cheddar cheese, and all aged cheeses like Cabot cheddar, contains zero grams of lactose. Cabot cheddar is also gluten-free.

Need to keep your blood pressure in check? The DASH (Dietary Approaches to Stop Hypertension) diet recommends eating 9 servings of fruit/vegetables and 3 lowfat dairy servings each day. In fact, a recent study found that a higher fat DASH diet lowered blood pressure to the same extent as the DASH diet, but also reduced triglycerides and did not significantly raise LDL-C1.

DID YOU KNOW?2015 Dietary Guidelines for Americans recommends 3 servings of lowfat or fat-free dairy products daily.

Eating healthfully may trigger thoughts of what

not to eat, rather than what you should eat. But

health experts actually recommend centering

your diet approach on including more nutrient-

rich foods each day. By focusing on all of the food

groups, including dairy foods, fruits, vegetables,

whole grains and lean proteins, Cabot’s team

of Registered Dietitians has developed a 5 day

meal plan to help you and your family get more

nutrients per bite.

Breakfast Lunch Snacks Dinner

Day

1

Or ange Yogurt Smoothie:

Mix 1 cup Cabot Nonfat

Vanilla Yogurt, ½ cup

orange juice, ½ cup

banana

• Curried Turkey

Lunchtime Wrap

• 1 ½ cups pretzels

• ¾ cup blueberries

• 1 cup lowfat (1%) milk

• 12 whole wheat crackers,

½ banana, 2 tsp peanut

butter

• 1 oz Cabot Sharp Light

Cheddar

• 1 cup lowfat (1%) milk

• 1 cup carrot sticks

• Bowties and Chicken

Confetti

• Cabot Cheddar Stuffed

Tomatoes

Day

2

• 1 whole grain English

muffin w/2 tsp butter

• ¼ cup Cabot Cottage

Cheese w/1 medium

peach, sliced

• 1 cup lowfat (1%) milk

• Spicy Chicken Pita Pizza

• 1 small apple

• 2 cups Cabot Plain Nonfat

Yogurt, 1 cup lowfat

granola, ¼ cup raisins

• 1 oz Cabot Sharp Light

Cheddar

• 1 cup broccoli, cauliflower

and cherry tomatoes w/1

Tbsp fat free dressing

• Couscous with Tomatoes,

Sautéed Spinach and Two

Cheeses

• Indian Spiced Chicken

Thigh

• 1 large whole grain

dinner roll

Day

3

• Scramble to Go: Scramble

1 egg and 2 egg whites w/2

Tbsp lowfat (1%) milk, 1

tsp vegetable oil and 1 cup

chopped vegetables. Stuff

into 6” whole grain pita

• 1 small banana

• 1 cup lowfat (1%) milk

• Layered Broccoli Salad

• 1 whole grain pita

• 1 cup lowfat (1%) milk

• 1 cup salad greens w/2

Tbsp fat free salad

dressing

• 1 cup Cabot Plain Nonfat

Yogurt w/2 cup berries

• Oven Roasted Salmon

with Cabot Cheddar

Polenta

• ½ cup steamed broccoli

or asparagus

• 1 small whole grain

dinner roll

Day

4

• 1 ½ cups unsweetened

ready-to-eat cereal w/1

cup lowfat (1%) milk and

¾ cup blueberries

• 1 hard-cooked egg

• 2 slices whole wheat bread

w/1 Tbsp peanut butter

and 1 small banana

• 1 cup Cabot Nonfat

Flavored Yogurt

• 1 cup carrot sticks

• 1 cup lowfat (1%) milk

• 2 oz Cabot Sharp Light

Cheddar in 1 whole wheat

pita

• 34 small grapes

• Kalamata Stuffed Chicken

with Roasted Pepper

Cream

• 2 cups mixed salad greens

Day

5

• 1 whole wheat English

muffin w/2 Tbsp + 1 tsp

reduced fat cream cheese

• 1 cup orange juice

• 1 cup lowfat (1%) milk

• 2 slices whole wheat bread

w/2 oz chunk light tuna

(packed in water, drained)

mixed w/2 Tbsp reduced

fat mayonnaise, 1 leaf of

lettuce, 3 slices tomato,

½ oz Cabot Sharp Light

Cheddar

• 1 small orange

• 1 cup lowfat (1%) milk

• 10 (1 oz) baked tortilla

chips w/½ c salsa

• 1 small apple

• 1 cup lowfat (1%) milk

• Tamale Skillet Supper

• Vegetarian Taco Salad

Note: This menu plan is based on an 1800 calorie/day diet (50% Carbohydrate, 20% Protein, 30% Fat).

Each complies with the DASH Diet (Dietary Approaches to Stop Hypertension) and provides the following Exchanges for Diabetes Meal Planning:

8 Starch, 8 Lean Meat, 4 Vegetable, 4 Fruit, 3 Low-Fat Milk and 4 Fat.

Exchange calculations are based on the American Dietetic Association Choose Your Foods: Exchange Lists for Diabetes, 2007.

5-Day Menu Planner Nutrient-Rich, Naturally page 1 of 3

Recipes on pages 2 & 3

*The 2015 Dietary Guidelines for Americans recommends three servings of low-fat or fat-free dairy products for Americans 9 years and older.

The Dietary Guidelines for Americans recommends three servings of dairy products each day.*

Milk’s essential nutrients can be difficult to replace in a healthy dietary pattern. Three 8-ounce cups provides as much of each nutrient as:

Three Servings of Milk Delivers A Unique Nutrient Package

Source: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Version Current: September 2015. Internet: http://www.ars.usda.gov/nea/bhnrc/ndl

PROTEIN

50% DV

4 hardboiled eggs

VITAMIN D

90% DV

6.6 oz. of sardines (about 15 sardines)

VITAMIN B12

60% DV

1 lb. pork chops, broiled (about 3, 6-oz. chops)

POTASSIUM

29% DV

3 small bananas

RIBOFLAVIN

80% DV

1 cup of almonds

PHOSPHORUS

70% DV

2 ½ cups kidney beans

VITAMIN A

30% DV

2 cups of cooked grean beans

CALCIUM

90% DV

36 ½ cups of raw kale (about 7 bunches)

One serving of cheese contains many of the

essential nutrients your body needs, including:

6 WAYS

CAN HELP YOUR BODYCHEESE

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NIACIN

Used in energy metabolism in the body. 15%

DAILY VALUE

PANTOTHENIC ACID

Helps your body use carbohydrates, fats and protein for fuel.

45%DAILY VALUE

VITAMIN B12

20%DAILY VALUE

Helps with normal blood function, helps keep the nervous system healthy.

PHOSPHORUS

Helps build and maintain strong bones and teeth, supports tissue growth.

15%DAILY VALUE

PROTEIN

Helps build and repair muscle tissue. 14%

DAILY VALUE

CALCIUM

Helps build and maintain strong bones and teeth.

@NtlDairyCounciltwww.nationaldairycouncil.org/

Sources: U.S. Department of Agriculture, Agricultural Research Service. 2016. USDA National Nutrient Database for Standard Reference, Release 28. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata; Low moisture, part skim mozzarella (#01029)

© 2017 National Dairy Council®

15%DAILY VALUE

Naturally Nutrient Rich 5-Day Menu Planner

1. S. Chiu, N. Bergeron, P. T. Williams, G. A. Bray, B. Sutherland, R. M. Krauss. Comparison of the DASH (Dietary Approaches to Stop Hypertension) diet and a higher-fat DASH diet on blood pressure and lipids and lipoproteins: a randomized controlled trial. American Journal of Clinical Nutrition, 2015; DOI: 10.3945/ajcn.115.123281

References

cabotcheese.coop / dairyspot.com

WHY GREEK YOGURT? NOT ALL DAIRY IS CREATED EQUAL.1. Greek Yogurt adds more protein (double the protein vs. regular yogurt)

and essential nutrients to your diet.2. It can be enjoyed as is or substituted in recipes.3. Eating protein-rich food helps keep you feeling fuller longer and more

satisfied after a snack or meal.4. Cabot Greek Yogurt is an excellent source of vitamin D, which helps your body

absorb calcium. Both are key nutrients in building and maintaining strong bones.

WHEY – THE OTHER DAIRY PROTEIN.Whey protein is a high-quality protein found naturally in dairy foods. It also happens to be a naturally occurring byproduct of the cheese-making process and is low in lactose!

Adding a scoop of whey protein powder to a breakfast or post-workout smoothie is the perfect way to add more dairy-based protein to your diet.

DAIRY FOR BONE HEALTH.It may seem like a no-brainer, but calcium-rich foods like dairy are essential for strong healthy bones. One cup of milk provides 25% of your daily calcium needs.

BEGIN MORNINGSWITH DAIRY. Jump-start your day with a smart breakfast by blending low-fat yogurt and fruit for a homemade smoothie.

FLAVORFUL FUN. Packing in the calcium can be a blast with snacks such as fruit yogurts, cheese cubes and single serve containers of low-fat milk.

MEAL TIME IS FAMILY TIME. Get creative by helping to plan and prepare meals. Ask your parents to enjoy milk and other dairy with you sothat they do their bodiesgood, too!

A HEALTHY MEAL PLAN, including dairy– a total of threeservings of calcium- rich milk, cheese oryogurt every day–combined with physical activity,helps build strongbones to last a lifetime.

Makes: 2 ¼ cups Total Time: 5 minsIngredients:• ½ cup 100% orange juice• ½ cup frozen strawberries• 1 banana, cut in 2-inch chunks• 1 (6-ounce) container low-fat plain yogurt

You’ll need a blender.

Directions: Puree juice, fruit and yogurt in blender on high 30 seconds, until smooth.

Nutrition Info: Each serving (1 cup) contains 140calories, 34 g carbohydrate, 2 g �ber, 4 g protein, 1 g fat, 0 mg cholesterol and 50 mg sodium.

THE LOWDOWN ON LACTOSE INTOLERANCEIf you are lactose intolerant,you can still enjoy dairy foods! Lactose-free milk is real dairy, just without the lactose. It provides the same essential nutrients found in regular dairy products. Check with a registered dietitian to see what other options might be safe for you.

AMERICA’S DAIRY FARMFAMILIES are proud to bring you fresh,wholesome milk 365 days a year! Did you know it only takes about 48 hours for milk to make its journey from the farm to the store?

ALL MILK- WHITE OR FLAVORED- provides the same powerfulpackage of 9 essential nutrients to help buildstrong bones and bodies.

STRONGER BONES ARE AS EASY AS 123!

ONE CUPOF MILK PROVIDES: 25% Daily Value (DV) of Calcium

16% DV of Protein

15% DV of Vitamin D

20% DV of Phosphorus

15% DV of Vitamin A

35% DV of Ribo�avin

50% DV of Vitamin B12

20% DV of Pantothenic acid

10% DV of Niacin

©2017 American Dairy Association North East

ONE 8-OUNCE GLASSof fat-free or 1% milk containsjust about 100 calories.

Fat Free

Wanted Stronger Bones Sheet

Greek Yogurt Substitution Guide

Today there are many varieties of “milk” available to consumers. The choices can be overwhelming. Use this handout to help consumers better understand what’s in their glass. The truth is, few milk alternatives can naturally match the nutrients found in a glass of cow’s milk.

Dairy vs. Non-Dairy Alternatives

There are many myths out there about antibiotics and hormones in milk and dairy products. These two resources will help you dispel those myths and reassure consumers that dairy is safe, healthy, and wholesome.

Additionally, no milk from Cabot or other farms has antibiotics in it. Cabot conducts tests for antibiotics on all milk before it enters our plants according to all federal and state laws and regulations. There are serious penalties and consequences for our farmers if they were to ship milk from an animal on antibiotics. Cows occasionally get sick, just like humans do, and have to be administered antibiotics. However, when a cow is treated with antibiotics, the farmer must discard that cow's milk for a certain period of time before it can go into the bulk tank with the other healthy cows' milk. This is called "withholding time," and it varies from medicine to medicine. The farmer dumps that milk until it is clean of any residue. Testing throughout the milk handling process ensures that no mistakes can be made.

For consumers who wish to purchase products derived from cows not treated with rBST, Cabot offers a wide selection of cheese and other dairy products. Check the label for information about the rBST status of a particular product. An rBST-free icon on the package means that the product was produced with milk from cows not treated with rBST. If there is no icon, the rBST status of the product cannot be assured.

With recent changes we have made, we expect that more of our cheeses will have the rBST-free icon in the future.

The Truth about Antibiotics and Hormones

30%

25%

10%

25%

20%

10%

25%

45% 45% 45% 30%

25% N/A*** N/A 15%

10% 1% 1% 15%

30% 30% N/A N/A

50% 50% 50% 25%

10% 10% 10% 10%

30% 25% 25% 25%

110 110 60 80 120

8g 8g 1g <1g 1g

2.5g 4.5g 2.5g 5g 2.5g

12g 9g 8g 7g 23g

Calories

Protein

Fat

Calcium

Phosphorus

Potassium

Riboflavin

Vitamin B-12

Vitamin A

Vitamin D

Per 8oz. Serving

Per ½ Gallon

Carbohydrates

$0.26 $0.42 $0.41 $0.62 $0.43

$2.05 $3.37 $3.28 $4.99 $3.46

Naturally Occurring Excellent Source = 20%+ DVGood Source = 10%–19% DV

CALORIES AND NUTRIENTS

VITAMINS AND MINERALS** (% Daily Value*)

PRICE4

(Low-Fat)COW’S MILK 1

SOY2 ALMOND2 COCONUT2 RICE 3

What’s in your glass?Choices are great, but they can be overwhelming. This at-a-glance chart

can help you understand what's in your 8-ounce glass of milk.

1. Cow's Milk levels are per the USDA National Nutrition Database (NDB No.01083 SR-27): available at: http://ndb.nal.usda.gov/

2. Silk Original Soy Milk, Original Almond Milk, and Original Coconut Milk. Nutritional information per Silk® website www.silk.com

3. Rice Dream Enriched Refrigerated Original. Nutritional information per Rice Dream® website www.tastethedream.com

4. Based on gallon volume equivalents per IRI DMI Custom Database Data for 2014 (Jan-Dec) – National Average (Cow’s milk based on conventional white milk)

* The percent Daily Value (DV) provides nutrient information based on a caloric intake of 2,000 calories for adults and children four or more years of age.

**Nutrient information not listed here can be found on the product website

***Nutrient not listed on product website

While no two farms look the same, the dairy farmers who own and operate the farms all share the same goals: providing outstanding care to their animals; being good stewards of the land; and making positive contributions to their communities. Farmers are dedicated to providing you with safe, high-quality, nutritious milk and dairy foods. Below are answers to frequently asked questions about milk’s journey from the cow to you.

ON-FARM PRACTICES

Question: How do dairy farmers care for their cows?

Answer: Dairy farmers know that their cows must be healthy and well-cared for to produce pure, wholesome milk. They constantly seek ways to improve the comfort and health of their animals by providing a nutritious diet, comfortable living conditions and good medical care. Cows are the lifeblood of every dairy farmer’s business, and taking good care of them is paramount to the farm’s success.

Question: Why are some cows kept indoors in barns?

Answer: Farmers provide cows with safe, comfortable and clean barns to keep their herd healthy. Many modern dairy farms house their animals in a climate-controlled free stall barn to protect cows from harsh weather. Cows eat and sleep whenever and wherever they choose in a free stall barn, which is furnished with bedding material. Barns contain a ventilation system to supply fresh air; some use fans and sprinklers to cool cows. Wherever housed, dairy cows always have access to nutritious food and fresh, clean water.

Question: What do dairy farmers do to ensure safe milk?

Answer: Dairy farmers are committed to protecting the quality and safety of the milk they produce. Milk and dairy products are among the most highly regulated foods available, undergoing up to 17 government-required or voluntary industry safety checks from farm to fridge. If it’s not perfect, it’s pitched.

Question: How is milk collected from a cow?

Answer: Two to three times a day, 365 days of the year, dairy farmers spend several hours milking their cows. Each cow’s udder is cleaned and dried before an automatic milking machine gently massages the milk from the cow, a process that takes 3 to 5 minutes per cow. Milk flows directly from the cow through sanitized equipment into a refrigerated tank, where it is chilled between 35˚F to 40˚F. It is transported to a processing plant within 48 hours and is tested for overall quality and safety. Milk is pasteurized, or heated, to destroy any harmful microorganisms that may exist. It is then bottled or made into a variety of dairy foods, having never been touched by human hands during the entire process.

What You Need to Know About

Dairy Farming

Mid-Atlantic Dairy Association © 2012 American Dairy Association and Dairy Council, Inc. MILK SAFETY

Question: Why do farmers treat cows with antibiotics?

Answer: Sometimes cows get sick, just as humans do. Without proper medical care, they could become seriously ill or may die. Like humans, cows are only given antibiotics when they are sick. The milk from a cow treated with antibiotics is discarded and does not reach the food supply.

Question: Are there antibiotics in milk?

Answer: All milk is tested for the most commonly used antibiotics upon delivery at the dairy plant. Any milk that tests positive cannot be sold to the public. Strict government standards and industry protocols ensure that pasteurized milk is wholesome, safe and nutritious. Question: Are there hormones added to milk?

Answer: Some farmers treat their cows with a synthetic form of the naturally occurring hormone bovine somatotropin, known as rBST or rBGH, as a method to help with more efficient milk production. All milk naturally contains very small amounts of hormones, and studies show that there are no significant differences in hormone levels between milk from treated or untreated cows.

Question: Is it safe to serve my family raw or unpasteurized milk?

Answer: Health experts recommend that you and your family consume only pasteurized dairy foods. Consuming unpasteurized or “raw” milk presents severe food safety risks, which is why the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) strongly support pasteurization. Pasteurization is a simple, effective method to kill harmful pathogens, such as E. coli and salmonella, without affecting the taste or nutritional value of milk.

Milk It’s a fact—dairy delivers great taste and good nutrition! It’s also a fact that many safeguards and regulations are in place to ensure the delicious dairy foods you buy are safe, wholesome and nutritious. Below are answers to some frequently asked questions about milk.

What You Need to Know About

Mid-Atlantic Dairy Association © 2012 American Dairy Association and Dairy Council, Inc.

What's in your glass?

What You Need to Know About Dairy Farming

What You Need to Know About Milk

* By law we must note: The FDA has stated that there is no significant difference between milk from rBST-treated and untreated cows.

A New Generation of Farming

Farming practices, like food trends, are ever-changing. There are always new ways to improve operations, maximize efficiencies, and reduce carbon footprints. Click here to learn more on our facilities' sustainable initiatives

Cabot Farmer Profile - Freund's Farm

Sustainability Leaders Ever since Eugene and Esther Freund began farming in 1949, caring for the earth has been a family priority. In the 1970s, Esther became fascinated with the idea of putting dairy farming’s most abundant byproduct—cow manure—to good use as a renewable source of power, and the family actually built an early methane digester prototype. Over decades of work, the Freunds have become recognized national leaders in sustainable practices and recently received the inaugural U.S. Dairy Sustainability Award for Outstanding Resource Stewardship. “Doing the best we can for the environment has always been a strong emphasis for our farm. Our parents very much instilled that in us,” says their son, Matt, who now runs the farm with his brother, Ben, alongside their spouses and several members of the third generation.

Among the many earth-friendly efforts on Freund’s Farm, the most high-profile is their invention of CowPots

As the world’s population continues to increase, it’s critical to not only provide nutrient-dense foods for the health of our people, but also to do so in a way that addresses the health of our communities and the planet. Through ongoing research

and education efforts, National Dairy Council and its partner, the Innovation Center for U.S. Dairy, promotes sustainable practices and strives to make positive contributions to the economic, environmental and social good.

Milk is~17¢ perserving

$200 per cow per year in combined revenues and cost savings }Electricity

Fuel for cars and trucksFertilizer and fiber

Manure is also becoming a source of additional value. Anaerobic digester systems convert manure and commercial food waste into:

TAKING IT FURTHER

By-products from the human food and fiber industries (e.g., citrus pulp and cottonseed) are converted to milk rather than sent to landfills.

75% of a cow’s diet is not consumable by humans.

Having four stomachs means cows can recycle food that people can’t eat.

VALUE FROM REUSE

That’s enough fertilizer to grow

56 pounds of corn or 84 pounds of tomatoes.

1 cow produces 17 gallons of manure per day.

Rich in nutrients, cow manure fertilizes the land for growing more crops for people and animals.

NUTRIENT MANAGEMENT

Dairy intake is associated with: • Strong bones and teeth • Reduced risk of cardiovascular disease and type 2 diabetes• Lower blood pressure in adults

HOW ONE COW CONTRIBUTES TO A SUSTAINABLE FOOD SYSTEM

©2013, National Dairy Council®For resource information, please visit: www.usdairy.com/CouncilToolkit

DV: Daily Value + additional nutrients essential for health

48% DV for protein

30% DV for potassium

90% DV for vitamin D

90% DV for calcium

And this would deliver:

{That’s enough to provide 48 people with 3 daily servings of low-fat milk.

1 cow produces on average 144 servings of milk per day.

Few foods deliver dairy’s powerhouse of nutrients in such an affordable, delicious and readily available way.NUTRITION & HEALTH BENEFITS

Sources Nutrition: A. Drewnowski, Am J Clin Nutr, 2010; USDA National Nutrient Database for Standard Reference SR25; 2010 Dietary Guidelines for Americans; Nutrients and reuse: Est. of human-edible and inedible materials computed from the avg. Midwestern lactating cow ration published by Thoma et al.; Greenhouse Gas Emissions of Fluid Milk, 2010; Erb, Kevin; Manure 101, University of Wisconsin Extension, 2010; Digester: Innovation Center, Case Study: Food Waste, 2013.

To feed a global population of 9

billion by 2050, food production

will need to increase by 60%

Our current system wastes

1 out of 3 food calories

An American family of 4 ends

up throwing away an average

of $1600 annually in food

W O R K I N G T O G E T H E R W E C A N

FE RT I L IZ E R

Honoring the harvest is about using food for its highest purpose and moving nutrients through the food system — from people, to animals, and back to the land to grow more food — instead of going to waste in a landfill.

the

The first step is to ensure that nutritious foods are available for all.

Food companies, retailers and restaurants can partner with dairy farmers to recycle food scraps that are inedible to humans, avoiding landfills or incineration.

The unused citrus pulp from orange juice companies often goes to dairy farms where it is used as a nutritious ingredient in dairy cows’ diets.

Leftover food and food scraps that people and animals cannot eat may be recycled into a natural fertilizer for the land through composting and anaerobic digesters.

CAPTURING “UNEATEN” ENERGYIn addition to producing natural fertilizer, anaerobic digesters produce renewable energy from organic waste (a nice way of describing manure along with food and yard waste).

Join national efforts to fight hunger and take the U.S. Food Waste Challenge

BUSINESS

1 IN 6 AMERICANS FACE HUNGER

FEED PEOPLE

FEED ANIMALSFEED THE LAND

D I G E STE R

Make healthy food choices and find ways to reduce your food waste at FoodShift.com

H O M E S

D I D Y O U K N O W ?

C C C

© 2013 Innovation Center for U.S. Dairy For sources and more information, visit USDairy.com/Sustainability

- $1600=

How One Cow Contributes to a Sustainable Food System

Working Together We Can Honor The Harvest

So you’ve heard you should drink milk because it’s good for you, but how much do you really know about all the amazing nutrients that milk has to offer? Did you know it’s packed with 9 essential nutrients that help with everything from building strong bones to maintaining lean muscle mass? Learn more about all 9 nutrients here.

3 servings of dairy a day + physical activity = strong bones that last a lifetime! https://www.choosemyplate.gov/dairy

Did you know Greek yogurt adds double the protein than regular yogurt? Indulging in protein-rich food helps you feel full longer and more satisfied after a meal. Try this Greek yogurt dip! http://bit.ly/2oKahT6

Fruit & Oatmeal Smoothie – a combination of dairy, whole grain oats, and fruit is a delicious way to start the day or take on-the-go. http://bit.ly/2o0b9pv

Social Media

In-Store Interaction Idea

TWITTER

FACEBOOK

Use the prompts throughout the toolkit and the messages provided below.

Consumers (and RDs alike) love product samples and easy recipe ideas. We encourage you to request Cabot Cheese samples for an in-store demo this season. Consider sampling 3 different varieties of dairy (milk, cheese, and yogurt) to showcase the recommended 3 servings per day.

Cabot can provide cheese samples, recipes, and raffle prizes for your upcoming event and/or demo.

Enjoy!

3 servings of dairy a day + physical activity = strong bones that last a lifetime. #dairy #strongbones

A fruit & oatmeal smoothie is a delicious way to start the day or take on-the-go: http://bit.ly/2o0b9pv

DYK Greek yogurt adds double the protein than regular yogurt? Try this Greek yogurt dip with veggies or pita chips! http://bit.ly/2oKahT6

Recipes

Makes 2 servingsINGREDIENTS½ cup rolled oats1 cup fat-free milk (lactose-free)½ banana¾ cup vanilla kefir¼ cup strawberry, fresh or frozen3 ice cubes1 strawberry fresh for garnish

DIRECTIONS1. To make oatmeal: Combine rolled oats and fat-free, lactose-free milk in saucepan; simmer for 5 minutes or until oats have absorbed a majority of the milk. 2. Oatmeal will yield 1 cup. Let cool. 3. To make smoothie In blender, combine 1 cup cooked oatmeal, half of a ripe banana, ¼ cup frozen (or fresh) strawberries, ¾ cup Kefir, and ice cubes. 4. Blend until smooth. Serve immediately with fresh strawberry garnish (optional).

Makes about 1 1/3 cups (1/4 cup per serving)INGREDIENTS2 medium cloves garlic¼ teaspoon salt, plus more to taste1 medium cucumber1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt1 tablespoon fresh lemon juice1 tablespoon flavorful extra virgin olive oil1 tablespoon finely chopped fresh dill½ teaspoon ground black pepper

DIRECTIONS1. Peel garlic and chop coarsely. Sprinkle with ¼ teaspoon salt and mash into puree with blade of knife held sideways. Scrape into medium bowl. 2. Remove ends from cucumber and peel. Cut in half lengthwise; scrape out and discard seeds. Coarsely grate cucumber flesh or mince finely with knife. 3. Working over another bowl or sink, squeeze grated or chopped cucumber firmly to extract as much juice as possible; discard juice and add squeezed flesh to bowl with garlic. 4. ADD yogurt, lemon juice, olive oil, dill and pepper, stirring together well. 5. COVER and refrigerate for at least 2 hours for flavors to blend. Add more salt if needed. Serve as dip with pita bread and fresh vegetables or as sauce for grilled lamb, chicken, beef or vegetables.

FRUIT & OATMEAL SMOOTHIE

GREEK YOGURT DIP & CUCUMBER SAUCE (TZATZIKI)

CAULIFLOWER BREAKFAST CASSEROLEMakes 6-8 servingsINGREDIENTS12 ounces ground chicken sausage1 small red onion, diced16 ounces cauliflower florets¼ teaspoon Italian seasonings

freshly ground pepper and pinch of salt12 large eggs½ cup milk12 ounces Cabot Farmhouse Reserve Cheddar,

shredded (about 3 cups)½ cup Cabot Shredded Mozzarella Whole-Milk

green onions, chopped for garnish

DIRECTIONS1. Preheat oven to 350°F. 2. Brown chicken sausage in a large skillet, over medium high heat. Add onion and cauliflower to skillet to sauté and caramelize; remove from heat and scrape bits from bottom of pan to incorporate. Season with Italian seasoning, salt and pepper to taste. 3. Sprinkle cheddar (reserving 1 cup) and mozzarella over cauliflower skillet mixture. 4. Whisk together eggs and milk in a large bowl; pour into skillet. Give mixture a gentle stir. 5. Top skillet with remaining cheese. 6. Bake for 40-50 minutes until eggs are set. Garnish with green onions. Serve warm.

Nutrition Facts available online at: cabotcheese.coop/recipes & dairyspot.com/recipes

DIRECTIONS1. Preheat oven to 350ºF. Coat 8-inch square baking pan with cooking spray; dust bottom with flour, shaking out excess. 2. Press excess juice out of pineapple. Place in small bowl and stir in carrots and nuts. 3. In large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add brown sugar, yogurt, oil, eggs and vanilla and beat with electric mixer on low speed until combined. 4. Add carrot mixture and beat until well blended, scraping down sides and bottom of bowl. Scrape batter into prepared pan. 5. Bake for 35 to 45 minutes or until toothpick or skewer inserted in center comes out clean. Let cool for 10 minutes in pan, then run knife around edges and turn out onto wire rack to cool completely.

DIRECTIONS1. Preheat oven to 350° F. Coat a 2 ½ quart baking dish with cooking spray. 2. Whisk egg whites, garlic, Dijon, herbs, salt and pepper in a large bowl. Add cottage cheese and 2 ounces (½ cup) cheddar cheese. Add zucchini and stir to coat. Transfer to the prepared baking dish. Sprinkle the remaining 1 cup Cabot Seriously Sharp Cheddar Cheese on top. 3. Transfer to the oven and bake until the zucchini is just tender, the casserole is bubbling and the cheese is golden on top, 45 to 50 minutes. Let sit 10 minutes before serving with a slotted spoon.

Makes 4 servingsINGREDIENTS

Makes 12 servingsINGREDIENTSCARROT CAKE

SKINNY ZUCCHINI CASSEROLE

BERRY SMOOTHIE BOWLMakes 1 serving, 2 cupsINGREDIENTS1 cup frozen mixed berries plus ¼ cup for garnish2⁄3 cup Cabot Lowfat Vanilla Bean Greek Yogurt¼ cup tart cherry or pomegranate juice1 tablespoon toasted sliced almonds1 tablespoon pomegranate arils, optional1 teaspoon black chia seeds

DIRECTIONS1. Combine 1 cup frozen berries, yogurt and juice in a blender and puree, until smooth. You will need to shut off the motor and stir to get the ingredients moving once or twice. Scrape the smoothie into a bowl 2. Top with the remaining ¼ cup berries, almonds, pomegranate arils (if using) and chia seeds.

Cooking spray1/2 cup crushed pineapple1 ½ cups finely grated carrots½ cup chopped pecans or walnuts1 1⁄3 cups King Arthur Unbleached

All-Purpose Flour, fluffed with fork or whisk before measuring

1 teaspoon baking powder½ teaspoon baking soda2 teaspoons ground cinnamon½ teaspoon ground nutmeg

4 egg whites1 clove garlic, minced2 teaspoons Dijon mustard2 tablespoons chopped basil or 2

teaspoons dry dill weed or Italian seasoning

¾ teaspoon salt½ teaspoon freshly ground pepper

½ teaspoon salt1 cup packed dark brown

sugar (forced through strainer if lumpy)

½ cup Cabot Lowfat Greek Yogurt or Cabot Plain Greek Yogurt

¼ cup vegetable oil2 large eggs1 teaspoon pure vanilla extract

1 cup Cabot No Fat Cabot Cottage Cheese

6 ounces Cabot Seriously Sharp Cheddar, shredded, divided (about 1 ½ cups)

2 ½ pounds zucchini, cut into half-moons, about 1⁄3-inch thick

Recipes

Nutrition Facts available online at: cabotcheese.coop/recipes & dairyspot.com/recipes