Jakarta – To accelerate the implementation of the Free Nutritious Meal (MBG) Program, the synergy between the government and the private sector continues to be strengthened. The National Nutrition Agency (BGN), in collaboration with the Indonesian Chamber of Commerce and Industry (Kadin), is taking concrete steps through the construction of thousands of nutrition service kitchens or Nutrition Fulfillment Service Units (SPPG) across Indonesia.
Chairman of Kadin Indonesia, Anindya Bakrie, stated that the organization fully supports the government’s MBG program initiative.
“Earlier, we provided an update and reported the progress of Kadin’s Collaborative Free Nutritious Meal Program. The enthusiasm is extraordinary. We discussed our intention to support 1,000 SPPG points, starting with a pilot project,” said Anindya.
He also emphasized that BGN’s efforts to build tens of thousands of kitchens is a major breakthrough that deserves collective support.
“Reaching 30,000 SPPG points is no small task, but it looks like it can be achieved on target,” he added.
One of the realizations of the program can be seen in Malang City, where the construction of SPPG kitchens is directly supervised by the Presidential Staff Office (KSP). Anto Mukti Putranto from KSP stressed that the kitchens being built must meet proper feasibility standards before becoming fully operational.
“This seems to be one of many SPPG kitchens already built. There are a few corrections that still need improvement,” he said.
Anto also highlighted the importance of cleanliness and operational efficiency in kitchen management.
“Cleanliness and hygiene in SPPG kitchens must be top priorities, regardless of the type of menu prepared. The layout of the materials and food in and out should be well-organized to ensure both efficiency and cleanliness,” he emphasized.
He further directed that SPPG kitchens should not only function as food production centers but also uphold sustainability principles.
“I instructed that water be reused for watering plants, vegetables, and ingredients, so the kitchen becomes multifunctional and avoids unnecessary wastewater disposal,” Anto explained.
Additionally, he reminded all parties that the potential for human error must be seriously anticipated.
“We urge that there be contingency schemes in place to address shortages or delays. This is important because the MBG program operates during school hours, and meals must reach students on time so they can be consumed during breaks,” he stated.
With strong cross-sector collaboration, SPPG kitchens are expected to become the backbone of the successful implementation of the Free Nutritious Meal Program across the country. *
