Batam Pilots Kepri’s First Buffet-Style Free Nutritious Meals Programme

Batam (ANTARA) – Batam has become the first area in the Riau Islands Province to pilot buffet-style service for the Free Nutritious Meals (MBG) programme, in an effort to assess serving procedures and maintain food quality.

Defri Frenaldi, Batam regional coordinator for the Nutrition Fulfilment Service Unit (SPPG), said the pilot was a trial project based on a module and implementation handbook prepared by the National Nutrition Agency’s (BGN) systems and governance team.

“Thankfully, this is the first such trial in the Riau Islands, and specifically in Batam. We will conduct it over the next two weeks to collect data, which will then be reported to the BGN for evaluation,” he said in Batam on Monday.

The pilot is being held at State Elementary School 006 Batu Aji in Batam from 9 to 20 November 2026, involving pupils from two classes, 6A and 6C. It is being run by the Batam Batu Aji Tanjung Uncang 2 Nutrition Fulfilment Service Unit.

“During the trial, we are collecting data on food temperatures and waiting time, or holding time — the period from when the food is cooked until pupils eat it,” Defri said.

The food is intended to remain above 60 degrees Celsius to preserve its quality and freshness when served to pupils. The target holding time is no more than two hours.

“This is the first day, so we will continue evaluating the trial over the next two weeks. We hope the results will improve, and then we will report them to the BGN for further evaluation,” he said.

Mohd Rifqi Ananda, head of the Batam Batu Aji Tanjung Uncang 2 SPPG, said pupils take turns helping to serve the food in their classrooms.

“Every day, eight pupils are involved. Three help SPPG staff prepare the buffet, while the other five serve as portioning assistants, helping their classmates as they take their food,” he said.

The buffet is set up in each classroom, with tasks divided to ensure the meal service runs smoothly. Once all pupils have received their food, the meal begins with a nutrition worker explaining the food’s nutritional value.

The buffet format also allows pupils to have more food if any remains in the serving trays.

The SPPG head said the buffet system would not increase kitchen operating costs. Items such as gloves and personal protective equipment (PPE) are already included in the SPPG’s operating budget, while other equipment is provided by the kitchen’s partner or operator.

“There is no impact on costs. PPE and gloves are already included in the kitchen’s operating costs, while the other equipment is also provided by the partner or kitchen owner,” he said.