Indonesian Islamic boarding schools to manage own kitchens for free meal program

The Indonesian government is broadening access to its Free Nutritious Meal Program (MBG) by enabling large, boarding-based Islamic schools, known as "pondok pesantren," to operate their own kitchens. This significant policy shift, formalized in a recent limited coordination meeting, aims to enhance the program's reach without compromising the quality and safety of the meals provided.

The decision allows "pondok pesantren" with more than 1,000 resident students to build and manage their own kitchens, provided they adhere to the operational standards set by the Nutrition Fulfillment Service Unit (SPPG). These standards encompass crucial aspects of food safety and sanitation. The move reflects a collaborative effort between the government and educational institutions to bolster the nutritional well-being of Indonesia's youth.

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Pesantren that have more than a thousand students and use a boarding system can build their own kitchens. However, these kitchens must meet SPPG standards, including having the required health and sanitation conditions.

According to the Head of the National Nutrition Agency (BGN), Sudaryono, this initiative is part of a broader government strategy to expand the MBG program. "What we are building is not just service reach, but also its quality," Sudaryono stated on Thursday (6/8/2026). He emphasized that regardless of where MBG kitchens operate, the standards for service, food safety, and hygiene must remain consistent to ensure all beneficiaries receive safe, high-quality, and nutritious food.

For "pondok pesantren" with fewer than 1,000 students, the existing system will continue, with meals being provided by the nearest SPPG. This tiered approach ensures that the program remains effective and efficient across different scales of educational institutions. The agency believes that "pondok pesantren," with their substantial student capacity and boarding systems, are well-positioned to become integral components of the national nutrition service ecosystem.

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What we are building is not just service reach, but also its quality. Wherever MBG kitchens operate, service standards, food safety, and hygiene must be the same so that all beneficiaries receive safe and quality nutritious food.