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University of Illinois SNAP-Ed Educators explore dairy sustainability at Lenkaitis Holsteins

May 29, 2025

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2 minute read

Earlier this May, Midwest Dairy partnered with Lenkaitis Holsteins to host a farm tour and educational session for University of Illinois SNAP-Ed educators from DuPage, Kane, and Kendall counties. These educators play a vital role in their communities by providing free resources on nutrition, food budgeting, and healthy cooking, while also collaborating with local organizations to support lasting improvements in food access and public health.

The visit began in the robotic milking observation room, where the group learned about the role of dairy in a sustainable food system. Midwest Dairy provided an overview of key points, including the unique nutritional value of dairy products, dairy’s role in chronic disease prevention, and the affordability of dairy and its potential to reduce long-term healthcare costs.

Sarah Lenkaitis of Lenkaitis Holsteins led a discussion on the farm’s sustainable practices, which include:

  • Water recycling: Reused water helps cool milk, clean stalls, and hydrate cows
  • Manure management: Manure solids are repurposed for cow bedding, while nutrient-rich liquids fertilize crops
  • Cow comfort innovations: Features like rubber mattresses, automated feed pushers, motorized gates, and cow brushes ensure animal well-being
  • Upcycling byproducts: The cows’ diet includes nutritious byproducts such as whole fuzzy cottonseed and corn gluten that would otherwise go to waste

Following the discussion, the group toured the farm to see these practices in action, including a visit to the nursery to meet the calves. Educators asked thoughtful and challenging questions throughout the experience, touching on topics such as the safety of raw milk and the separation of calves from their mothers after birth. Sarah provided transparent, science-based responses that left participants with many “a-ha” moments to incorporate into their daily educational outreach.

The day concluded in the observation room, where guests enjoyed locally made ice cream while reflecting on their experience and the role of dairy in building a healthier, more sustainable future.