BGN Head Urges Nutrition Service Officers to Work with Conscience

Head of the National Nutrition Agency (BGN) Sudaryono has asked all officers of the Nutrition Fulfilment Service Unit (SPPG) to implement the Free Nutritious Meal (MBG) Programme with full responsibility, care, and conscience to serve the beneficiaries. He stressed that the MBG Programme is a major mandate to fulfil the nutritional rights of the community, especially children, pregnant women, breastfeeding mothers, and other beneficiary groups, so every SPPG officer plays an important role in ensuring the food served not only meets operational standards but is truly safe, fit for consumption, and of high quality. “My message to all SPPG heads, nutrition supervisors, accountants, and all kitchen staff is that we must work with heart. Working is not just about earning money or simply handing out food, but we must really pay attention,” Sudaryono said during a surprise inspection in Bogor, West Java, on Friday. According to him, the success of the MBG Programme is determined not only by compliance with operational standards but also by the commitment of all officers to ensure every meal served is truly fit, safe, and nutritious. He explained that all standard operating procedures (SOPs), implementation guidelines, and technical instructions remain the main reference in running the MBG Programme. However, every officer must also use common sense and care in assessing the quality of the food to be served. “So, the SOPs and guidelines are still implemented, but beyond that, we must look at it with common sense, with heart, and with good judgement,” he said. Sudaryono also reminded SPPG heads to immediately communicate any shortcomings found to partners or foundations so that service quality can be continuously improved. Furthermore, he affirmed that every success in running an SPPG is the result of the hard work of all officers and deserves appreciation. Conversely, if shortcomings are found in the implementation, the BGN will promptly provide guidance and evaluation to the SPPG as part of continuous improvement efforts.