Minister Wihaji urges creative MBG menus to engage children

  Indonesian Population and Family Development Minister Wihaji urged nutrition fulfillment service units (SPPG)—serving as kitchens under the Free Nutritious Meals (MBG) program—to get creative in modifying menus to appeal to beneficiary children.

While reviewing SPPG Cipanas Sindanjaya 5 in Cianjur, West Java, on Wednesday, he called on MBG kitchens across Indonesia to take notes from Japan, where schools effectively and efficiently modify food ingredients—despite limited variations—to boost appeal and appetite.

"That approach aims to ensure that children do not get bored without compromising nutritional content," he remarked, suggesting that all SPPGs innovate MBG menus every year.

In this regard, he appreciated SPPG Cipanas, established with support from Indonesia’s Chamber of Commerce and Industry (Kadin), for its creativity in producing readytocook meals containing vegetables and protein during Ramadan.

"I have seen earlier that the SPPG processed fish into readytocook food for the month of fasting. It also makes other creative menus, setting good examples for other SPPGs," Wihaji said.

Furthermore, the minister emphasized the importance of nutritional intervention for children in their first 1,000 days of life, a period he considers crucial for physical and mental development.

"Such interventions are essential to curb stunting prevalence," he said.

Wihaji made the statement in relation to his ministry’s mandate to extend the MBG program beyond schoolchildren, reaching underfive children, pregnant women, and breastfeeding mothers.

Meanwhile, Kadin Deputy Chair Cecep Muhammad Wahyudin confirmed that SPPG Cipanas independently produced ready-to-cook meals during Ramadan, serving 2,860 students at 12 schools and about 200 pregnant women, breastfeeding mothers, and toddlers.

"I believe it is important to clarify to the public that ready-to-cook meals are distinct from ultra-processed foods. In fact, our MBG meals contain 85 percent vegetables and protein and only 25 percent processed ingredients," he said.

Highlighting economic empowerment, he noted that the SPPG procures MBG ingredients from 18 micro, small, and medium enterprises, as well as cooperatives established under the Red and White Village Cooperatives program.