BGN stresses that not all MBG stories and videos on social media are accurate

Jakarta, VIVA – The deputy head of the National Nutrition Agency (BGN) for Communications and Investigations, Nanik Sudaryati Deyang, highlighted a range of issues that frequently circulate in public discourse concerning the Free Nutritious Meals Programme (MBG). She said that some incidents do occur in the field, but often the narratives become exaggerated or even turn into hoaxes. She cited one MBG menu that went viral on social media for allegedly consisting only of noodles and a banana. She said this during a workshop titled Strengthening Communication Strategy and Public Relations Implementation for more than 1,400 Indonesian Development Movers (SPPI), comprising heads of the Nutrition Fulfillment Service Unit (SPPG), Financial Supervisors, and Nutrition Supervisors in Jakarta, on Saturday, 7 March 2026. “However, after verification with the Nutrition Fulfillment Service Unit (SPPG) and the recipient schools, the menu was also supplemented with chicken,” Nanik said, as reported on Sunday, 8 March 2026. Another example was a video circulating about opposition to MBG at MTs 4 and MAN 8 in Cilincing, North Jakarta. After checks, it was found that there are no schools named MTs 4 or MAN 8 in the Cilincing area. Nanik also cited several incidents that had been widely discussed, such as alleged foreign objects found in food or mass poisoning rumours in several regions. After investigation, some of these cases did not fully align with the narratives circulating on social media. She also mentioned a case in Purworejo that had been widely discussed and initially linked to MBG, but after investigation was found to relate to consumption of food from a community celebration. Furthermore, Nanik stressed that managing food for large numbers presents particular challenges, especially in ensuring proper cooking temperatures and cleanliness standards. Therefore, all SPPG managers were urged to pay close attention to the food preparation process to maintain quality and food safety. “It’s cooked with this and that, you know, already using modern equipment but there is still poisoning, right? Actually it’s not poisoning; in my view it’s more about governance systems,” she said.