Boyolali – The students were all smiles on the first day of the Free Nutritious Meal Programme (MBG) launched by President Prabowo Subianto, Monday (6/1). In the initial stage, the programme reached 190 points spread across 26 provinces in the country simultaneously, one of which was in Boyolali.

SDN 1 Donohudan in Boyolali, Central Java, was one of the schools that received Free Nutritious Meals. A total of 136 students from grades 1 to 6 enjoyed a menu consisting of rice, meat, vegetables and milk.

According to Ataya, a grade 5 student, the free nutritious meal given to her was delicious. ‘It’s very tasty,’ she said with a big smile. Ataya explained that before the MBG programme, she always used her pocket money to buy food. ‘I used to buy rice from the canteen,’ she said.

But with the MBG programme, Ataya is happy because she no longer needs to use her pocket money to buy food. ‘This free meal is very useful and can save money,’ Ataya explained.

Similar impressions were also conveyed by Rifky and Alfiano who are both in grade 5. Both of them were happy to be able to save pocket money. In addition, they also said that the MBG programme allows them to eat together.

‘I’m happy, it’s fun,’ said Rifky. Alfiano hopes that President Prabowo Subianto’s programme can support his generation to become more advanced.

‘Hopefully, we will continue to advance and make Indonesia strong,’ said Alfiano.

As is known, the Free Nutritious Meal programme has started running in 26 provinces, including Aceh; Riau Islands; all provinces in Java; West Sulawesi, East Kalimantan, North Maluku, East Nusa Tenggara, to West Papua, and South Papua.

The Free Nutritious Meal Kitchen is managed by the Nutrition Fulfilment Service Unit (SPPG), which is directly appointed by the National Nutrition Agency (BGN). SPPG is the implementing unit of the Free Nutritious Meal programme that is tasked with supplying food for programme beneficiaries. 

The SPPG works closely with a nutritionist and an accountant to ensure strict monitoring of the nutritional quality and smooth distribution of food. In addition, SPPG is also tasked with overseeing hygiene standards, nutrition management, and waste management in each MBG kitchen.

To support sustainability, serving trays are designed using hygienic and reusable stainless steel. (RR)