NasDem Proposal For MBG Kitchen Only Production Of A Maximum Of 2,000 Portions Per Day

Illustration. Sightings of the inaugural menu of the Free Nutrition Food (MBG) program in Mataram City, West Nusa Tenggara Province, on Monday 13 January 2024. BETWEEN-Nirkomala.

JAKARTA - Member of Commission IX DPR from the NasDem Faction, Nurhadi suggested that the Nutrition Fulfillment Service Unit (SPPG) or Free Nutrition Food Kitchen (MBG) only produce a maximum of 2,000 servings per day, in order to minimize cases of food poisoning in students. According to him, limiting the number of MBG is important to maintain the quality of food.

"We propose limiting the number of portions per kitchen, for example a maximum of 2,000 servings per day. This restriction is important so that quality, freshness, and food supervision are more easily maintained and the workload of providers is more balanced," said Nurhadi to reporters, Monday, September 29.

"This step will also make it easier for schools and governments to carry out surveillance," added the NasDem Legislator from the East Java VI electoral district.

In principle, Nurhadi revealed, Commission IX of the DPR fully supports the government's program to improve student nutrition. However, he stressed that the safety and health of beneficiaries must be a top priority.

"With governance improvements, stricter supervision, and portion restrictions per kitchen, we are optimistic that the MBG program can run again more safely and on target," said Nurhadi.

The member of the commission in partnership with the National Nutrition Agency (BGN) also reminded the importance of accelerating the MBG program with good governance. According to Nurhadi, there must be extra caution for large programs such as MBG.

"Acceleration without control is like 'stepping on the gas without arranging it to be investigated' risks causing accidents, victims, and mass poisoning," he said.

Nurhadi also assessed that the main cause of the widespread poisoning in the MBG program was because the kitchen management had not been well organized, ranging from the competence of the kitchen head to nutritionists.

"Therefore, a thorough evaluation and limiting the number of beneficiaries per kitchen is a proportional step to prevent overload and maintain service quality," explained Nurhadi.