National Nutrition Agency: SPPG Incentives Based on Portion Count and Service Capacity

Jakarta (ANTARA) - The National Nutrition Agency (Barga Gizi Nasional - BGN) is adjusting the incentive mechanism for Nutrition Fulfilment Service Units (SPPG) based on the number of portions, the service capacity of each kitchen, and the number of operational days for each Free Nutritious Meal (MBG) kitchen.

This adjustment refers to BGN Regulation Number 13 of 2026 concerning Effective Service Days for the Free Nutritious Meal Programme and the Provision of Incentives for the Availability and Quality of SPPG Services, which is part of the governance refinement for the MBG Programme.

Speaking in Jakarta on Thursday, the Head of BGN, Sudaryono, explained that the change in mechanism considers the principles of fairness, accuracy, efficiency, and justice. Consequently, the difference in the number of beneficiaries served by each SPPG will serve as a basis for determining the incentive amount.

“This is no longer about equal distribution for everyone, but rather towards the principles of fairness, accuracy, and efficiency. Furthermore, there is also the principle of justice here, so that a larger number of beneficiaries and a smaller number of beneficiaries will certainly have differences in their incentive amounts,” said the man affectionately known as Mas Dar.

“The number of portions that serve as the basis for SPPG cooking, and subsequently receiving compensation for operations and incentives, is based on the most recent determination letter we have provided to each SPPG kitchen in their respective regions,” he added.

BGN is also continuing to refine the determination letters for beneficiaries by considering the capacity of each kitchen and the groups of beneficiaries within the SPPG service area, including students as well as groups of pregnant women, breastfeeding mothers, and toddlers (3B).

“We hope there will no longer be competition for beneficiaries, no more small kitchens becoming overloaded due to too many beneficiaries, and no more large kitchens being underutilised because they receive too few portions,” said Mas Dar.

He also expressed hope that all parties involved in the implementation of SPPG services understand and follow these provisions as part of the governance refinement for the MBG Programme execution.

“We hope that partners and foundations, SPPG heads, accountants, nutritionists, and all kitchen teams are aware of this policy and follow it to the best of their ability,” concluded Mas Dar.