BGN Drafts New Rules, Adjustment for Free Meals in 3T Regions

Jakarta: The National Nutrition Agency (BGN) is finalizing special regulations governing the implementation of the Free Nutritious Meals (MBG) program in underdeveloped, frontier, and outermost (3T) regions. The policy is being drafted because the geographic characteristics and logistical challenges in these areas differ from those in urban areas.

"For the 3T regions, we are currently drafting a regulation specifically for them. MBG in 3T areas cannot be treated the same way as in other places," said BGN Head Sudaryono in South Jakarta on Thursday, October 29, 2026.

According to Sudaryono, these differences mean the operational model of the Nutrition Fulfillment Service Units (SPPG) in 3T areas will be adjusted to their relatively small and scattered target populations. The scheme is being adjusted so that service kitchens in remote areas can continue to operate optimally.

"A kitchen might serve only 300 or 400 people. It can't be paid Rp2,000 per meal tray, because that would never cover the cost of building the kitchen. So we are preparing another regulation, in coordination with the Ministry of Finance," Sudaryono said.

Adjustments will also apply to the budget amount, given that logistics costs in 3T areas are much higher than in urban areas. The funding policy is being designed according to the level of distribution difficulty on the ground.

"There's no way Rp15,000 per meal can be applied in Papua, no way. The Rp15,000 figure is for normal metropolitan areas. For 3T regions, there will be adjustments, because it can't be the same as in Jakarta," Sudaryono said.

Beyond the budget, BGN is studying more practical and long lasting food preparation methods to overcome difficulties in supplying fresh ingredients. This approach is being prepared to keep food logistics running smoothly in the outermost regions.

"So we are studying internally how food for 3T areas could be packaged semi-prepared food, that is," Sudaryono said.

Sudaryono added that the food packaging innovation is designed to resemble hygienic ready-to-cook products without compromising established nutritional standards. This step is being taken because bringing fresh raw ingredients to 3T areas poses considerable geographic challenges.

"Something that doesn't have to be frozen  you know, marinated food, that kind of thing. At minimarkets, for example, you can find plastic wrapped boiled eggs. So we are studying this, because getting raw ingredients there isn't easy either," Sudaryono explained.

(Yaumil Tianri Rahmi)