BGN Head Hopes for Innovation in MBG Menu: 5-Star Quality at Rp 10,000 Price

The Head of the National Nutrition Agency (BGN), Dadan Hindayana, is encouraging the development of innovative menus within the Free Nutritious Meals Programme (MBG). He aims for the MBG to eventually provide high-quality food at still affordable prices.

Dadan hopes that collaboration between nutrition experts and professional chefs can produce MBG menus that not only meet nutritional standards but also possess quality comparable to upscale dishes.

“I hope that one day innovations in food from nutrition experts and professional chefs will emerge, resulting in a signature Free Nutritious Meals Programme where the quality is on par with 5-star level but at the MBG Programme price with raw materials costing Rp10,000,” said Dadan in his statement, quoted on Thursday (19/3/2026).

According to him, product innovation is important in implementing the programme during the month of Ramadan. This is because the food served must not only be nutritious and fresh but also durable for longer periods.

“This product innovation is important, especially related to the programme during Ramadan, where we need high-quality food that is fresh but long-lasting. That’s the challenge,” Dadan stated.

Dadan also highlighted the rapid development in the number of Nutrition Fulfilment Service Units (SPPG) over the past year. He mentioned that during Ramadan 2025, the number of SPPG was still around 1,000 units, but now it has significantly increased to 25,000 units across Indonesia.

He stated that this increase brings challenges in maintaining consistent service quality. Dadan also addressed the temporary closure of 62 SPPG following findings of MBG menu presentations that did not meet standards.

Nevertheless, Dadan considers this to be within reasonable limits when viewed against the overall number operating.

“So if there are 62 that go viral and become something extraordinary out of 25,000, in percentage terms it’s actually small, but that’s what the public notices,” he added.

Dadan assured that evaluations and improvements will continue to be carried out internally. He also emphasised the importance of adherence to technical guidelines and standard operating procedures (SOP) that have been established.

“We must continue to make internal improvements so that quality is even and not a single SPPG deviates from the technical guidelines and SOP that have been set,” Dadan concluded.