Protesting Poor Ramadan Menu Quality, BGN Halts Two SPPG Kitchens
Since the Free Nutritious Meals (MBG) programme commenced, dozens of Nutrition Service Unit (SPPG) kitchens have been suspended as part of operational evaluations following reports of quality concerns.
The National Nutrition Agency (BGN) has halted operations of two SPPG facilities during Ramadan, according to statements made by Dadan Hindayana at a press conference for the MBG programme at SPPG Cibuluh 1 in Bogor City, West Java, on Saturday (28 February).
Hindayana reported receiving substantial complaints regarding Ramadan menus, particularly concerning meal presentation and quality. Many SPPG facilities were presenting meals in plastic bags rather than more appealing packaging.
“The presentation was unattractive. We have requested that meals be arranged in more appealing boxes,” he stated.
Additionally, SPPG facilities were instructed to provide price information for each menu item and clearly display nutritional adequacy figures for all meals served.
“During this Ramadan month, we have already suspended two SPPG operations. One closure resulted from a significant incident in Cimahi, and the other was due to poor menu quality in East Java,” Hindayana explained.
Several other SPPG facilities remain under monitoring, including those in Purbalingga Regency. When reports emerged from that area, all SPPG facilities were convened for coordination and consolidation to improve meal quality standards.
Similar swift action was taken when complaints emerged from Pandeglang.
Investigations revealed instances where suppliers lacked sufficient stock or delivered substandard merchandise. For example, when receiving a box of oranges, approximately 50 per cent arrived damaged and rotten, yet the SPPG still distributed them to beneficiaries.
“We have advised them to strictly follow established menu plans and refrain from distributing low-quality items,” Hindayana said.
“We have also suggested it is preferable to inform beneficiaries that supplies will be provided later rather than distribute poor-quality meals,” he added.
BGN could potentially implement a single standardised menu across all facilities, though this would place excessive demand pressure on individual suppliers. Instead, Hindayana encouraged SPPG partners to develop menus based on local resource potential with high-quality ingredients.
Local food preparations traditionally prepared during Ramadan could serve as exemplars. BGN currently provides education on producing quality traditional foods that meet nutritional requirements whilst utilising local resources. Hindayana cited a cassava pudding from West Nusa Tenggara with a two-day shelf life as an example worthy of replication.
Regarding nutritional standards, Hindayana clarified that required nutritional adequacy figures should remain constant between Ramadan and non-Ramadan periods. BGN’s intervention seeks to provide one-third of daily nutritional requirements for beneficiaries.
All SPPG facilities and nutritionists calculate that secondary and middle school students require approximately 750 calories daily, calculating contributions from eggs, dates, fruits, and carbohydrates accordingly.
“We therefore request that all SPPG facilities not only improve meal presentation but also provide documentation showing the nutritional adequacy figures for each meal served,” he concluded.