BGN Streamlines Operational Costs and SPPG Incentive Scheme

Jakarta (ANTARA) — The National Nutrition Agency (BGN) is strengthening financial governance for the Free Nutritious Meals (MBG) programme by adjusting and streamlining operational costs and optimising the incentive scheme for Nutrition Fulfilment Service Units (SPPGs).

BGN spokesperson Tysa Novenny said in a statement in Jakarta on Wednesday that the policy was intended to ensure the programme budget was managed more efficiently and accountably, while remaining within the state budget (APBN) allocation that had been approved.

“The restructuring of funding is intended to ensure that state funds are used appropriately and do not exceed the available allocation,” she said.

She explained that adjusting the funding scheme was an important step towards optimising budget use while ensuring that allocations remained focused on meeting beneficiaries’ nutritional needs.

The food provision budget is set at Rp13,000 for a small portion and Rp15,000 for a large portion. Kitchen operating costs have also been adjusted and are now capped at Rp3,000 per beneficiary.

Previously, she said, operational costs were reimbursed on an at-cost basis with no ceiling, creating the risk of expenditure exceeding the state budget allocation.

“With this mechanism, kitchen operating costs can be calculated based on the actual number of beneficiaries,” she said.

She added that the partner incentive scheme had also been revised. Whereas partners previously received a fixed daily rate of Rp6 million, the government will now provide SPPG facility incentives of Rp2,000 per beneficiary.

The incentive will depend on the availability and quality of services for beneficiaries, allowing allocations to be managed more predictably and kept within the established budget ceiling.

In addition, vehicles will no longer be counted as part of operating costs. Since the programme began, partners have been responsible for providing distribution vehicles, kitchen buildings, cooking equipment and dining utensils.

All funding components — operating costs, raw material costs, and incentives for service availability and quality — will be calculated and charged for a full one-month period.

She said that more efficient funding needed to be matched by effective operational management at SPPGs.

This includes menu planning, raw material procurement, kitchen operations and food distribution to beneficiaries.

“With good management — from menu planning and purchasing ingredients to operations and efficient distribution — the funding provided by the state is considered sufficient to meet the need for high-quality MBG portions for the public,” Tysa said.