Head of BGN Encourages Innovation in MBG Menu to Achieve 5-Star Quality Through Professional Chefs

Bogor, VIVA – The Head of the National Nutrition Agency (BGN), Dadan Hindayana, is encouraging the development of innovative menus within the Free Nutritious Meals (MBG) programme to provide high-quality food at still affordable prices.

He hopes that collaboration between nutrition experts and professional chefs can produce distinctive MBG menus that not only meet nutritional standards but also match the quality of upscale cuisine.

“I hope that one day innovations in food from nutrition experts and professional chefs will emerge, resulting in a signature Free Nutritious Meals programme where the quality is on par with five-star level but at the MBG programme price with raw materials costing Rp10,000,” said Dadan in his statement, quoted on Thursday, 19 March 2026.

He emphasised that product innovation is increasingly important, especially in implementing the programme during the month of Ramadan. During that period, the food served must not only be nutritious and fresh but also have greater durability.

“This product innovation is important, especially related to the programme during Ramadan, where we need high-quality, fresh, but long-lasting food. That’s the challenge,” Dadan explained.

Dadan also highlighted the rapid growth in the number of Nutrition Fulfilment Service Units (SPPG) over the past year. If during the previous Ramadan the number of SPPG was still around 1,000 units, it has now significantly increased to around 25,000 units across Indonesia.

According to him, this scaling up brings challenges in maintaining service quality consistency. Although there are a few SPPG that have drawn public attention, he considers it still within reasonable limits when viewed against the overall number operating.

“So if there are 62 that go viral and become something extraordinary out of 25,000, in percentage terms it’s actually small, but that’s what the public notices,” he said.

Dadan affirmed that evaluations and improvements will continue to be carried out internally so that the quality of MBG services can be even across all regions. He also emphasised the importance of compliance with technical guidelines and standard operating procedures (SOP) that have been established.

“We must continue to make internal improvements so that quality is even and not a single SPPG deviates from the technical guidelines and SOP that have been set,” he concluded.