Nine Nutrition Service Units in Gresik Suspended for Serving Whole Coconuts in Free Nutritious Meals Programme
JAKARTA — Indonesia’s National Nutrition Agency (BGN) has suspended nine Nutrition Service Units (SPPG) in Gresik District, East Java, that provided whole coconuts in menus for the Free Nutritious Meals Programme (MBG).
Nanik Sudaryati Deyang, Deputy Head of BGN for Public Communications and Investigation, stated that the SPPG managers’ decision to continue offering whole coconuts disregarded similar public controversies that had previously attracted attention.
“The provision of whole coconuts was previously a matter of public concern in several regions. This should have served as a lesson for all SPPG managers to be more careful in determining menus provided to beneficiaries,” Nanik said in a BGN press statement in Jakarta on Sunday, 15 March 2026.
She emphasised that every SPPG partnering with BGN must comply with the menu standards and operational guidelines established under the MBG programme.
“All SPPG must follow the menu guidelines and service standards that have been set. Therefore, the nine SPPG units in Gresik that provided whole coconuts have been temporarily suspended from operations for evaluation,” Nanik stated firmly.
“I have also ordered that the heads of these SPPG units face strict disciplinary action, including formal warnings or reassignment, as leaders they failed to follow news coverage and allowed similar incidents to recur,” she added.
Albertus Dony Dewantoro, Director of Monitoring and Supervision Region II of BGN, confirmed that the affected SPPG units ceased temporary operations on 14 March 2026.
The nine suspended units are: SPPG Gresik Sidayu Ngawen; SPPG Gresik Sidayu Wadeng; SPPG Gresik Dukun Wonokerto; SPPG Gresik Dukun Lowayu; and SPPG Gresik Dukun Sembungan Kidul. Additionally suspended are SPPG Gresik Dukun Tebuwung; SPPG Gresik Ujungpangkah Glatik; SPPG Gresik Balongpanggang Pucung; and SPPG Gresik Sidayu Sidomulyo.
The BGN reiterated to all SPPG managers nationwide the need for greater caution in programme implementation, including attention to menu standards, food safety, and sensitivity to public concerns.