Southwest Sumba, East Nusa Tenggara — Since the Free Nutritious Meal (Makan Bergizi Gratis or MBG) kitchen began operating in Tambolaka, Southwest Sumba Regency, school children and pregnant women have grown accustomed to eating healthy meals with balanced nutrition. Behind the scenes is Albertina Susana Momo, a local nutritionist who ensures that every meal served meets national nutritional standards.
The menu offered doesn’t rely heavily on imported ingredients. On the contrary, the MBG kitchen in Tambolaka is widely recognized for using local foods such as sweet corn—a favorite among the children.
“Here, we use local ingredients like corn. It contains carbohydrates, fiber, protein, calcium, and vitamins,” said Albertina in an interview this week at the SPPG Tambolaka kitchen.
According to her, children respond positively to corn-based meals. Its sweet flavor and unique preparation—different from how it’s usually served at home—make it more appealing.
“The kids really like it because the corn is sweet, not bitter. At home, their parents rarely cook vegetables mixed with corn. So when we vary the menu at the kitchen, the children really enjoy it. We use sweet corn,” she explained.
Beyond corn, the daily MBG kitchen menu includes a complete range of nutrients: rice as the main carbohydrate, chicken, eggs, and fish for animal protein, tofu and tempeh for plant-based protein, and local vegetables like green beans, carrots, and long beans.
This balanced and locally sourced approach not only feeds but also educates. Albertina believes the dietary patterns established through MBG can become a reference for households.
“Hopefully, this will help parents shift their mindset and realize, ‘Oh, so this is what nutritious food for my child should look like,’” she said.
The MBG kitchen in Tambolaka has also created job opportunities and engaged the wider community. From local farmers to housewives, many now contribute to the production and distribution of nutritious food. According to Albertina, the program not only helps reduce stunting but also empowers people who were previously unemployed.
“My message is that I hope this program from the President continues because we’ve seen so many positive impacts—nutritionists like me who were unemployed, accountants who were unemployed, and even mothers who now have jobs working in the kitchen,” she added.
With a comprehensive approach from upstream to downstream—from farmers to kitchen, and from kitchen to households—the MBG program in Tambolaka is a tangible example of how food policy can go hand in hand with public health and community well-being.
