Vice President Gibran Issues Directives to BGN on MBG, Requests Implementation of These Measures

Vice President Gibran Rakabuming Raka has provided directives to the National Nutrition Agency (BGN) regarding the strengthening of food safety aspects in the implementation of the Free Nutritious Meals (MBG) programme. Nanik Sudaryati Deyang, Deputy Head of BGN for Public Communication and Investigation, conveyed Gibran’s instructions following their meeting, where he stressed the importance of maintaining cleanliness and hygiene in MBG kitchens or Nutrition Fulfilment Service Units (SPPG), particularly in handling food leftovers. “I was recently called by the Vice President to discuss food safety,” said Nanik on Monday, quoted from Srlada (28/4/2026). “Mr Gibran warned that leftovers should not enter the kitchen, as they could potentially become a source of disease,” she added. As a preventive measure, Nanik continued, Gibran suggested that the cleaning process for leftovers be conducted outside the kitchen to prevent cross-contamination. These directives will form part of efforts to reinforce food safety standards, especially in the nutrition fulfilment programme, ensuring that the food served to the public remains of high quality and safe for consumption. “As a former entrepreneur in the catering sector, the Vice President fully understands kitchen workflow SOPs and critical aspects of food safety,” Nanik stated further. Accelerate MBG in 3T Regions Simultaneously, Gibran also requested BGN to expedite the equitable implementation of the MBG programme, particularly in underdeveloped, frontier, and outermost (3T) regions. Based on his visits to several provinces in Papua, he found that many districts still lack SPPG facilities. To address this, BGN will encourage the involvement of State-Owned Enterprises (BUMNs). This is crucial for supporting the development of MBG kitchen infrastructure through corporate social responsibility (CSR) schemes. “It would be best to involve BUMNs in 3T regions; their CSR funds can be used to build kitchens, so it doesn’t have to come from the state budget for constructing kitchens or SPPGs,” Nanik concluded.