BGN to Launch Portal for Public Monitoring of Free Nutritious Meals Programme

The National Nutrition Agency (BGN) is preparing a special portal that will allow the public, particularly parents, to monitor the implementation of the Free Nutritious Meals (MBG) programme. The portal is expected to launch within one to two weeks as part of efforts to increase transparency.

“We are preparing a system, God willing, hopefully in one to two weeks we can launch a portal where MBG stakeholders, in this case the most interested parties are schools and parents, can check what their children are being fed by the state at school, what the menu is, what the photo looks like, and what the nutritional content is, today, tomorrow, yesterday,” said Head of BGN Sudaryono at a press conference at the Coordinating Ministry for Food office in Jakarta, Wednesday (29/7/2026).

Sudaryono explained that the portal would also include information about the location of the Nutrition Fulfilment Service Unit (SPPG) or kitchen that prepared the food, along with the identity of the head of the SPPG. “We want to inform the most interested parties, namely parents, what kind of food service their child is receiving at school from the state,” he said.

He hopes this transparency will prevent the spread of incorrect information regarding the MBG programme on social media. “We don’t want different interpretations to arise and then be uploaded to social media, becoming misleading. So we are preparing this,” he stated.

In addition to the public portal, BGN is strengthening oversight of kitchen operations through a digital system. Sudaryono acknowledged that the quality of the programme heavily depends on the head of the SPPG or kitchen manager, who is responsible for ensuring the quality of raw materials, the cooking process, and distribution.

“We have built an IT system to monitor everything, from chopping the cabbage, to cooking, the cooking duration, the temperature, the cooling time, the packaging, the delivery time, when it is received, and when it is eaten. This includes locks on the procurement of raw materials,” he detailed.

Sudaryono emphasised that the system is designed to ensure all kitchens adhere to standard operating procedures and service level agreements.