The government faces a policy dilemma with no truly comfortable\nsolution.<\/p>\n
The Deputy Head of the National Nutrition Agency (BGN) for Public\nCommunication and Investigation, Nanik, discovered buildings unfit to\nserve as Free Nutritious Meals (MBG) kitchens during a random surprise\ninspection in West Bandung Regency and Cimahi City on Tuesday night, 7\nApril 2026.<\/p>\n
\u201cLast night, I found MBG kitchens in West Bandung and Cimahi that are\nunfit but have been operating for a long time as SPPG (Nutrition\nFulfilment Service Units),\u201d she stated during the Briefing and\nEvaluation for Satpel Heads, Nutrition Supervisors, and Cooks in West\nJava Province, held in West Bandung on Wednesday, 8 April 2026.<\/p>\n
One of the kitchens highlighted by Nanik is the Tani Mulya 3 SPPG in\nNgamprah Subdistrict, West Bandung. This MBG kitchen was repurposed from\na three-storey house downwards. The ground floor below is used for entry\nand raw material preparation, the second floor for cooking, and the\nground level for portioning.<\/p>\n
\u201cSo the kitchen is like a cave going downwards, connected by steep\nstairs without handrails on the sides,\u201d she said.<\/p>\n
According to the Acting Chair of the MBG Programme Implementation\nCoordination Team, comprising 17 ministries, approving this three-storey\ndownward house as an MBG kitchen is highly irregular. At the start of\nthe MBG programme, the implementation guidelines for kitchens were very\nstrict.<\/p>\n
\u201cIn the past, even a 10 cm difference in floor height was not\nallowed. How could this pass?\u201d she questioned.<\/p>\n
Other kitchens\u2014one in Colameng, Ngamprah, and two in Citeureup,\nCimahi\u2014are narrow and dirty. These three kitchens were also repurposed\nfrom residents\u2019 homes with an area of only about 150 square metres.\nBecause they come from residents\u2019 homes, the SPPG kitchens follow the\nexisting room shapes.<\/p>\n
As a result, the portioning area is very narrow and inadequate, there\nare no kitchen equipment warehouses or portion storage warehouses, the\nfood washing area is mixed, and so on. There is even an SPPG kitchen\nwhere the entry for food ingredients, entry for dirty portions, and exit\nfor MBG dishes to be distributed to beneficiary schools all pass through\nthe same door.<\/p>\n
Due to the lack of space, lockers for volunteers are makeshift and\ncramped, while rest areas for the SPPG Head, Nutrition Supervisor, and\nFinance Supervisor are not provided. They are then accommodated in\nexternal boarding houses.<\/p>\n
\u201cThis is then the reason why the SPPG Head, Nutrition Supervisor, and\nFinance Supervisor do not monitor the kitchen during cooking,\u201d said\nNanik.<\/p>\n
According to Nanik, starting in 2026, the quality of the MBG\nProgramme services will be further improved. In addition to food quality\nand human resources quality, kitchen quality will also be addressed. If\npreviously all kitchens were uniformly given an incentive of 6 million,\nin the future it will be adjusted according to the size and quality of\nthe kitchen.<\/p>\n
\u201cHow can a good kitchen of 400 square metres be equated with a dirty\nand narrow one,\u201d she said.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/random-inspection-by-deputy-head-of-national-nutrition-agency-in-west-bandung-reveals-unfit-buildings-for-1775667050", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }