Antara News·Indonesia·Wednesday, November 4, 2026 at 06:37 AM UTC

Indonesia adjusts operational costs for Free Nutritious Meals program

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M Riezko Bima, Fauzul Azhim Bin Fakhrurazi

Jakarta (ANTARA) - Indonesia's National Nutrition Agency (BGN) is strengthening financing governance for the Free Nutritious Meals (MBG) Program by streamlining operational costs and optimizing partner incentives.

BGN Spokesperson Tysa Novenny said in a statement on Wednesday that the policy aims to ensure budget management is efficient and accountable within the State Budget (APBN) ceiling.

"This financing arrangement aims to ensure that the use of the state budget is well-targeted and does not exceed the available allocation limits," Novenny said.

She explained that adjusting the financing scheme is an important step to optimize funds while maintaining nutritional quality for beneficiaries.

The budget ceiling for meals is set at Rp13,000 (US$0.72) for small portions and Rp15,000 (US$0.83) for large portions. Kitchen operational costs are now capped at Rp3,000 (US$0.17) per beneficiary, calculated based on the actual number served by each Nutrition Fulfillment Service Unit (SPPG).

Previously, operational financing used an at-cost mechanism without a ceiling, which risks spending in excess of state budget limits, Novenny noted.

"With this mechanism, kitchen operational costs can be calculated based on the actual number of beneficiaries," she said.

She added that the partner incentive scheme has been revised from a fixed daily rate of Rp6 million (US$330.78) to an SPPG facility incentive of Rp2,000 (US$0.11) per beneficiary.

The incentive depends on service availability and quality, ensuring budget allocations remain measurable and within set limits.

Additionally, vehicles are no longer counted as operational costs, as partners must provide distribution vehicles, kitchen facilities, cooking equipment, and eating utensils.

All financing components, including operational, raw material, and incentive costs, are calculated and billed on a full one-month basis.

Novenny emphasized that financing efficiency must be matched by optimal SPPG operational management, covering menu planning, raw material procurement, kitchen operations, and meal distribution.

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