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The government and health workers need to provide training for kitchen managers and MSME (UMKM) actors, particularly on hygiene standards, food safety, and innovation in nutritious, locally based menus.
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There is still a mistaken perception that views the Free Nutritious Meals (MBG) Program merely as a form of social assistance. This stigma has the potential to weaken community participation and reduce collective responsibility for ensuring the program’s sustainability.
maritimeposts.com/ – The Free Nutritious Meals (MBG) Program is considered a strategic initiative to improve the nutritional status of school-aged children. To ensure that its benefits are broad and sustainable, its implementation must be supported by a comprehensive approach, particularly through nutrition education at the family level.
This was conveyed by the Dean of the Faculty of Public Health (FKM), Hasanuddin University, Prof. Sukri Palutturi, SKM, M.Kes., MSc.PH, Ph.D., who is also a Professor of Health Policy, in an interview with maritimeposts.com/ on Thursday, 9 February 2026.
Prof. Sukri explained that one of the main challenges in implementing the MBG Program is the still-limited understanding among parents and students regarding the principles of balanced nutrition.
“As a result, in practice, assessments of meal menus often focus more on portion size and taste, while the quality of food ingredients and their nutritional content receive less attention,” he said.
He also warned of the risk of dependency if children receive nutritious meals only at school, while dietary patterns at home remain dominated by foods high in sugar, salt, and fat.
According to the Jeneponto-born academic, without changes in eating behavior within the family environment, the positive impact of the MBG Program will be difficult to optimize.
“This program must serve as a trigger for changes in dietary behavior, not merely as a temporary solution,” he emphasized.
From a technical perspective, Prof. Sukri highlighted the importance of standards in distribution, hygiene, and food safety.
“Strict supervision is crucial, especially in areas involving public kitchens or MSMEs as food providers. Without consistent quality control, the risk of declining food quality and food safety issues could undermine public trust in this program,” he explained.
In addition, he noted that there is still a misguided perception that views the MBG Program solely as social assistance. This stigma could weaken community participation and reduce a shared sense of responsibility for maintaining the program’s sustainability. In fact, MBG should be understood as a long-term investment in building healthy and productive human resources.
To address these challenges, Prof. Sukri stressed the need for participatory and continuous nutrition education strategies.
He stated that education efforts should be carried out widely through schools, community health posts (posyandu), social media, and community forums, using simple and easily understood materials.
Topics should include balanced nutrition, food safety, the importance of a healthy breakfast, and the selection of high-quality food ingredients.
“Parental involvement is key. Regular counseling, parenting classes, or family discussion forums need to be strengthened so that healthy eating habits at school are aligned with dietary patterns at home,” he said.
Furthermore, Prof. Sukri encouraged the government and health professionals to provide training for kitchen managers and MSME actors, particularly on hygiene standards, food safety, and the development of nutritious menus based on local food resources.
He also believes that community-based campaigns, such as competitions for creating healthy menus using local ingredients, can foster a sense of ownership and active community participation.
“The Free Nutritious Meals Program must not be understood merely as food distribution. It must become a behavioral change movement to instill a culture of healthy eating from an early age,” Prof. Sukri concluded.
Addressing the Entire Value Chain
From a public health perspective, effective nutrition interventions must address both upstream and downstream factors simultaneously. Providing nutritious meals at schools represents a direct intervention, while family nutrition education serves as a behavioral reinforcement that determines the sustainability of the program’s impact.
According to Prof. Sukri, without synergy between the two, the risk of a “double burden of malnutrition” remains a serious concern.
“The MBG Program also has strategic potential to promote local food security. By involving local farmers, fishers, and MSMEs as part of the supply chain, the program can simultaneously stimulate local economies,” he said.
In addition, he noted, it can help ensure the availability of fresh, high-nutritional-value food ingredients. The integration of health and economic aspects will strengthen the program’s resilience in the long term.
“Ultimately, the success of the Free Nutritious Meals Program is not measured solely by the number of portions distributed, but by changes in public mindset and behavior toward healthy food,” he said.
“When families, schools, and communities move together, MBG has strong potential to become a solid foundation for building a healthier, smarter, more effective, and competitive Indonesian generation,” he concluded.