SPPG Cinere Head Afif Maulana Rivai said on Monday that nutritionists and chefs routinely visit schools to monitor and discuss students’ meal preferences.
Students can submit their favorite menu choices through direct messages on SPPG’s Instagram account.The feedback is then used to design nutritionally balanced meals tailored to students’ needs, he added.
“We visit schools with nutritionists, community health center staff, and school representatives to ask students about their preferred foods. Our nutritionists then calculate the proper nutritional composition,” Rivai explained.
He said SPPG also distributes daily feedback forms to schools to evaluate the MBG menus. Schools are required to provide input on taste, aroma, and suggestions for improvement.
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“They can freely write down their experiences with the meals — how they taste, how they smell, or what could be better,” he said.
All SPPG Cinere staff are certified food handlers, and the facility holds both the Sanitation Hygiene Eligibility Certificate (SLHS) and Hazard Analysis and Critical Control Points (HACCP) certification. A halal certification is currently being processed.
Rivai said the local health office also conducts monthly health checks on staff to monitor their physical and mental condition.
“Our staff work long hours and use sharp tools, so ensuring they remain healthy — both physically and mentally — is crucial,” he said.
Through this participatory approach, SPPG Cinere aims to make the MBG program not only nutritious but also enjoyable and responsive to students’ preferences.
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Translator: Lintang, Kenzu
Editor: Rahmad Nasution
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