It has been almost two weeks since the Free Nutritious Meals (MBG) program started in various regions across Indonesia.
Many responses have emerged regarding this program from different segments of society. Currently, both students and experts are providing commentary on the program.
Not a few members of the public have criticized the sustainability of this program, as many aspects still seem to need further discussion, especially regarding the success indicators for each goal of the MBG program.
It is natural for there to be pros and cons to a government policy. Controversies have ranged from the budget allocated for each child, which was initially set at Rp 15,000 but later reduced to Rp 10,000.
This adjustment has sparked debate about whether this amount is sufficient to meet a child’s nutritional needs. Similarly, concerns have been raised about the meals being served. Given the budget constraints, the menu may not adequately cater to the children’s tastes.
Indeed, some cases have emerged where certain dishes are not liked by the children and are discarded because they go uneaten.
Dean of the Faculty of Agricultural Technology at UGM (FTP UGM), Professor Eni Harmayani, commented on the issues that have arisen over the past two weeks. She suggested that the MBG program should be further evaluated regarding the types of meals offered and how they are prepared to prevent food waste.
“Every region has its own food culture or habits, so it is important to establish national standards for determining menus, the nutritional content of ingredients, and food preparation methods to ensure that the nutritional value is preserved,” said Professor Harmayani on Monday (Jan. 20).
To monitor the success indicators and implement these national standards effectively, collaboration with various stakeholders, including schools, food experts, nutritionists, and local governments, is required to maximize results.
“The program needs success indicators that involve schools since they operate on a smaller scale, allowing for more controlled monitoring, and they can also involve parents who understand their children better,” she added.
According to Professor Harmayani, the communal kitchens currently being used for the MBG program must also be managed professionally to prevent them from becoming obstacles.
Many considerations must be addressed, such as whether the meals served are still fit for consumption, how food is prepared, and the cleanliness of the kitchen itself.
Therefore, collaboration is needed among different parties regarding food preparation, storage, and distribution.
“There needs to be education on how to prepare healthy and nutritious meals,” she added.
The dean expects this program to become well-planned in terms of food quality, production techniques, and success indicators and can be measured effectively.
She emphasized that the MBG program is a positive initiative that needs to be carried out, given the urgency of improving the nutritional standards of the Indonesian population.
“If this program is not well-planned, its effectiveness and sustainability will be called into question,” she concluded.
Author: Jelita Agustine
Editor: Gusti Grehenson
Post-editor: Afifudin Baliya
Photo: Tribuntangerang