Jakarta (ANTARA) – Indonesia’s National Nutrition Agency (BGN) has launched a pilot programme for buffet-style Nutritious Free Meals (MBG) to ensure that high-quality, nutritious food is served to students in schools.
“On October 5, we launched the pilot in at least 60 kitchens for buffet-style food serving in schools. Under this system, warm foods will be brought and served directly to each class in school,” BGN Chief Sudaryono said in his remarks on Tuesday.
The pilot is carried out at MBG kitchens, officially termed as Nutrition Fulfilment Service Units (SPPGs), as the agency will determine its effectiveness in preserving food quality before consumption.
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He said the proposed system was inspired by school lunch programmes in Japan and is expected to reduce the gap between cooking and serving time, ensuring students will receive only freshly cooked food.
“We hope that children will enjoy the food more as it is served warm. Because the food will be freshly cooked and there will be no delay in consumption, we also expect it to reduce the risk of food poisoning,” Sudaryono said.
Serving the food in a buffet is also expected to reduce food waste, since children will be encouraged to take only as much food as they can finish.
“But, if they want to eat more, as long as there is food remaining, they can take it. Reports I have received so far indicate that food consumption levels are good, with the meals being completely consumed,” Sudaryono stated.
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He explained that under the new model, schools are encouraged to help ensuring smooth food service in accordance with standards, while the buffet system also offers educational value by allowing students to take turns serving food to their peers while adhering to food safety and health standards.
“When students are accustomed to the buffet system, it is good; as it will make us at par with other countries, though we also need sufficient training,” he said.
Sudaryono affirmed BGN will continue assessing the outcome of the pilot, which is taking place in several regions.
It will be evaluated along with the readiness of MBG kitchens and schools, as well as students’ response and habits, to determine the development of the buffet-style MBG serving.
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Translator: Lintang Budiyanti P, Nabil Ihsan
Editor: Fransiska Ninditya
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