Indonesia Pilots Buffet-Style Free Nutritious Meal Program in Schools
Indonesia Tests Classroom Buffet Service for Free School Meals
Kabarsaji.com – Indonesia is testing a new way of serving meals under its Free Nutritious Meal, or MBG, program, with selected schools receiving food through a buffet-style system designed to keep dishes warm, fresh, and ready to eat.
The National Nutrition Agency, known as BGN, has begun trials at selected Nutrition Fulfillment Service Units, commonly called SPPG or MBG Kitchens. The aim is to examine whether serving meals directly in classrooms can shorten the period between cooking and eating while improving the overall quality of food received by students.
BGN Head Sudaryono said the initial rollout started on October 5 and is expected to involve more than 60 kitchens. Under the pilot, prepared food is brought to classrooms while it remains warm, then distributed to students at that location rather than waiting through a longer delivery and serving process.
“On October 5, we launched a pilot program—likely involving over 60 kitchens—for classroom-based buffet service. The food is transported to the classroom while still warm and then served there,” Sudaryono said in a statement confirmed in Jakarta on Tuesday, October 6, 2026.
Focus on warmer and fresher food
The trial reflects BGN’s effort to make the MBG program more than a food-delivery operation. Meal quality depends not only on what is cooked, but also on how long food sits before it reaches children. A shorter serving interval can help meals retain their temperature, texture, and appeal.
Sudaryono described the approach as a central-kitchen model that is being assessed through a school-meal system similar to one used in Japan. In this arrangement, kitchens prepare the food, while schools play a larger role in ensuring it can be served efficiently and safely once it arrives.
The expected advantages are straightforward: students may receive meals in better condition, and the reduced delay could lower the chance of food deteriorating before consumption. Food that remains warm may also be more appealing to children, potentially supporting stronger participation in the program.
“We anticipate two main benefits: first, the food tastes better because it is served warm. Second, it is naturally fresher due to the lack of delays, thereby reducing the risk of food spoilage that could lead to health issues,” he elaborated.
For a nationwide nutrition initiative, consistency is central. The practical experience from the pilot will help determine whether buffet service can work reliably across schools with different facilities, student populations, staffing levels, and delivery conditions. A model that functions well in one location may require adjustments elsewhere.
Portion choice and reduced waste
BGN also sees the buffet format as a possible way to reduce discarded food. Instead of every student receiving an identical fixed portion, beneficiaries can take food in line with their needs. The availability of additional servings may also help students who are still hungry without automatically creating excess food for those who need less.
Sudaryono said early feedback suggests that meal consumption has been positive. The combination of fresher dishes and the option for another helping may help ensure prepared food is eaten rather than thrown away.
“So far, the reports I’ve received indicate a good consumption rate. The food is fresher; if someone wants a second helping, there is still food available, and waste is minimized thanks to the buffet format,” Sudaryono said.
Food waste is an important operational concern in any large meal program. Even nutritious menus can lose their intended value if students do not want to eat them or if portions are poorly matched to appetite. Allowing more flexibility at the serving point could make the program more responsive while also helping kitchens plan future meal quantities.
Schools will have a larger operational role
The buffet pilot requires cooperation between MBG Kitchens and participating schools. BGN views the system as an educational opportunity as well as a logistical change, with schools helping to make sure serving follows the required procedures.
Students may take part in scheduled serving activities, provided that suitable equipment is available and hygiene standards are maintained. The arrangement would require preparation from food-service workers, teachers, school administrators, and students involved in the process.
Training will be a key consideration if the approach becomes more common. Buffet service can offer flexibility, but it also demands clear routines for hand hygiene, food handling, orderly distribution, and cleaning after meals. Schools and kitchens would need to be ready to meet those responsibilities consistently.
“Once the buffet system becomes routine, it will be excellent—much like in other countries—though it certainly requires adequate training,” he said.
BGN is continuing to observe the trial in different regions. Its eventual decision on a broader rollout will take into account kitchen capacity, school readiness, available personnel, and the particular needs of beneficiaries in each area.
The pilot does not yet mean that buffet service will immediately replace other MBG distribution methods. Instead, it provides an opportunity to test whether classrooms can become a practical final serving point for meals prepared in centralized kitchens. Results from the participating locations will shape whether, and how, the model can be expanded.
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