Strengthening Food Supply Chains Key to Safeguarding Free Nutritious Meals Programme Quality
The Free Nutritious Meals (MBG) programme, a national government priority, faces serious challenges in its food supply chain management following multiple mass poisoning incidents affecting students across various regions. Strengthening logistics systems, raw material quality control, and food processing standards are considered crucial factors for ensuring the programme’s success, which targets tens of millions of beneficiaries.
Dr Erni Ernawati, a lecturer in Operations Management at PPM School of Management, stated that the MBG programme’s success depends not only on food availability but also on the resilience and safety of the food supply chain from source to consumer.
“The success of MBG from kitchen to school is not merely about feeding millions of Indonesian children, but ensuring every food supply chain link operates safely, robustly, and sustainably,” said Erni.
The MBG programme, which commenced phased implementation in January 2025, targets approximately 82.9 million beneficiaries, ranging from early childhood education students through secondary schooling, as well as pregnant and nursing mothers. However, implementation has faced public scrutiny following reports of mass poisoning incidents allegedly related to food handling and distribution.
According to Erni, raw material management represents a critical point determining food safety. Perishable foodstuffs, particularly chicken, meat, and fish, require adequate cold chain systems to prevent the proliferation of harmful microorganisms.
“Raw materials must undergo sorting processes according to quality standards and be handled with appropriate cold storage systems. If not processed immediately, materials must be stored correctly to maintain safety and quality,” she explained.
Additionally, the readiness of Nutrition Fulfilment Service Units (SPPG) facilities constitutes an important factor. She emphasised the necessity of digital monitoring systems or traceability to track raw material movements and ensure transparency in processing operations.
“Implementation of digital tracking systems and cold chain standardisation become vital instruments for monitoring food safety and preventing recurrent incidents,” said Erni.
Another aspect requiring attention is the quality of human resources involved in food processing. SPPG staff must possess competency in sanitation, hygiene, storage, and food processing practices, and must operate under strict oversight and audits.
Furthermore, food distribution from kitchen to school represents a distinct challenge, particularly in archipelagic regions and disadvantaged, frontier, and outermost areas (3T). Distribution delays can increase contamination risks and reduce food quality for beneficiaries.
Erni considers strengthening local supply chains as a solution to enhance distribution efficiency and safety. According to her, involving local producers such as farmers, fishermen, and village cooperatives can help maintain raw material freshness while strengthening regional economies.
“By prioritising raw material procurement from local producers near service units, food quality can be better maintained and risks of quality deterioration during distribution can be minimised,” she stated.
She also emphasised the importance of cross-sector collaboration, including central and regional government, security forces, logistics operators, and local communities to ensure effective distribution, particularly in geographically challenging regions.
Overall, Erni assessed that the MBG programme possesses considerable potential to support child health, reduce stunting rates, and strengthen local economies. However, the programme’s success depends heavily on improving supply chain systems and comprehensive quality oversight.
“Without strengthening supply chains, quality control, and implementation standardisation, this programme risks losing public trust and failing to achieve its intended objectives,” she said.