Jakarta, – The government, through the National Nutrition Agency (BGN), is deploying 5,000 professional chefs from various regions to strengthen the implementation of the Free Nutritional Meal Program (MBG) throughout Indonesia. This step is part of a national strategy to improve the quality of food production kitchens, refine monitoring systems, and ensure that every meal meets nutritional, hygiene, and food safety standards.
The Head of BGN, Dadan Hindayana, stated that the involvement of the chefs was a rapid response to the results of field evaluations regarding the implementation of MBG kitchen standards. He stated that field quality control must be strengthened with experts experienced in culinary and kitchen sanitation.
“We will deploy these highly professional chefs to various regions across Indonesia starting Monday, October 13th. They will assist the Nutrition Fulfillment Service Units (SPPG) in improving technical capabilities, kitchen efficiency, and the implementation of hygiene standards,” said Dadan.
This mentoring program is a collaboration between BGN and the Indonesian Chef Association (ICA). The chefs who are members of the ICA will be tasked with providing technical training to MBG kitchen managers, from raw material management and food storage and processing procedures to presenting nutritious, attractive, and safe menus for children.
The Chairman of ICA, Chef Susanto, emphasized that the support of these professional chefs demonstrates the culinary world’s commitment to improving the nutrition of the Indonesian people.
“We are fully committed to supporting the sustainability and smooth operation of the MBG program. This is a noble program that aims to ensure every Indonesian child receives nutritious food, and we want to ensure that every MBG kitchen is managed with the highest level of professionalism,” he said.
In addition to providing training, the chefs will also assist in the certification process for MBG kitchens, in accordance with standards developed in collaboration with the Ministry of Health and the Food and Drug Monitoring Agency (BPOM). The assistance will be carried out in stages across 38 provinces, with priority being given to areas with the largest number of MBG beneficiaries, such as West Java, Central Java, East Java, and North Sumatra.
Furthermore, the government is expediting the issuance of a Presidential Regulation (Perpres) concerning the implementation standards for the MBG Program**, which will serve as the legal framework for improving kitchen quality, logistics, and monitoring systems. Dadan added that the MBG kitchen must transform into a healthy and competitive kitchen, not just a cooking place, but a national nutrition driving force.
Chef Susanto also added that the involvement of professionals in the MBG kitchen is not merely a short-term intervention, but a long-term investment in building a healthy culinary culture in educational settings and communities.
“We want to build a sustainable system. After this training, we hope local chefs can apply professional kitchen standards and maintain nutritional quality every day,” he said.
By deploying 5,000 professional chefs, the government hopes the MBG program will not only focus on equitable access to nutritious food, but also on improving the quality of presentation, food safety, and the efficiency of implementation in the field. The National Agency for National Nutrition (BGN) ensures that these activities will continue to be monitored periodically, including through digital reporting mechanisms at the regional level.
This step is an important part of President Prabowo Subianto’s commitment to ensuring the fulfillment of the right to balanced nutrition for all Indonesian children. By strengthening the professionalism of the MBG kitchen, the government aims to ensure that every beneficiary child receives not only food, but also healthy, safe, and dignified nutrition.
