National Nutrition Agency Warns Against Using MBG Kitchen Vehicles for Shopping

Surakarta, VIVA – The Deputy Head of the National Nutrition Agency (BGN), Nanik S. Deyang, has reminded the Heads of Nutritional Service Units (SPPU) not to use operational vehicles for shopping.

This was conveyed by Nanik during a Coordination Meeting with the Heads of SPPU, Financial Supervisors, and Nutrition Supervisors in the Solo Raya region. The Coordination Meeting was attended by 933 managers of the MBG kitchens, consisting of the Heads of SPPU, Financial Supervisors, and Nutrition Supervisors, from the cities of Surakarta, Boyolali Regency, Sragen Regency, and Karanganyar Regency.

“The SPPU Operational Vehicles are used to distribute Free Nutritious Meals (MBG) to beneficiary schools and Posyandu (integrated health posts), not for shopping, let alone for other matters,” said Nanik in a written statement, quoted on Thursday, February 26, 2026.

She emphasized that the SPPU operational vehicles must be used as intended. This is because she still often receives reports that SPPU operational vehicles are used for shopping.

“If there are still SPPU operational vehicles used for shopping, I will suspend them!” she said.

She stressed this because the MBG operational vehicles are specifically used to distribute MBG. Therefore, the cleanliness and hygiene of the SPPU operational vehicles must be strictly maintained.

Meanwhile, if used for shopping, it can be ensured that the food ingredients purchased still need to be cleaned again.

Nanik also reminded that even if Partners insist on using the SPPU operational vehicles for shopping or other matters not related to the distribution of MBG, the Head of SPPU must firmly refuse. When shopping, the Partners or suppliers must provide their own vehicles to transport food to the SPPU.

Meanwhile, when the food ingredients supplied by the supplier arrive at the SPPU in the afternoon, a check must be carried out on the ingredients.

Nanik said that the Nutrition Supervisor must check the condition, quality, and freshness of the food ingredients purchased by the Partners from the suppliers, as well as whether they are in accordance with the menu designed by the Nutrition Supervisor on that day.

On the other hand, the Financial Supervisor must also check whether the price of the food ingredients purchased and supplied by the supplier is in accordance with the Highest Retail Price (HET), there is no mark-up, and in accordance with the budget.