Free Nutritious Meal Programme in Belitung Reaches 24,000 Students

The Free Nutritious Meals (Makan Bergizi Gratis, MBG) programme in Belitung Regency, Bangka Belitung Islands, has reached 24,000 students from primary school, junior high school and senior high school in the Negeri Laskar Pelangi, according to a report by ANTARA in Tanjungpandan.

The regional coordinator of the Nutrition Service Units (Satuan Pelayanan Program Gizi, SPPG) in Belitung, Enggit Clara, said on Thursday that the achievement reflected a commitment to overseeing the national priority programme so that it reached its intended beneficiaries.

“The Free Nutritious Meal programme in Belitung has currently reached around 24,000 students, from primary, junior high and senior high school levels,” she said.

Enggit said the programme, a priority of President Prabowo Subianto and Vice President Gibran Rakabuming Raka, had been warmly received by students and parents alike. She added that 11 SPPG kitchens were currently operating to support the programme in the district.

“The SPPG kitchen operating furthest away is the Air Buntar SPPG kitchen in Membalong sub-district,” she said.

To extend coverage further, three new SPPG kitchens will begin operating shortly: Pangkalalang III, Air Saga II and Badau.

Enggit stressed that implementation on the ground had been met with considerable enthusiasm, not only from pupils but also from parents who, she said, had directly noticed the positive impact on their children’s health.

She also assured that the supply chain and distribution of the programme in Belitung were running optimally.

“Although some areas are quite distant, such as the Air Buntar SPPG kitchen in Membalong, our logistics and distribution system has been arranged so that all our children receive their nutritional entitlement evenly, without exception,” she said.

Enggit said the SPPG would continue to carry out the President’s mandate and priority programme with full responsibility.

She described strict oversight at every stage of operations, from the selection of fresh raw materials and cooking to hygiene testing and closely supervised delivery, aimed at minimising errors and preserving food quality until it reached students.

“We have also introduced consumption-time labels on MBG menus, attached to every tray, to mitigate the risk of food poisoning and other problems arising from food being eaten after its recommended consumption period,” she said.