What was launched as one of Indonesia’s flagship social programs is now facing growing scrutiny.
The Makan Bergizi Gratis initiative—better known as MBG, or Indonesia’s free meals program—was championed by President Prabowo Subianto and rolled out nationwide in January 2025. Its mission was simple yet ambitious to improve children’s nutrition while stimulating the grassroots economy.
But less than a year into its rollout, the program is already mired in controversy over widespread food poisoning. Meanwhile, an even quieter threat is growing beneath the surface: food waste.
How Big Is the Impact of Free Meals?
By September 8, 2025, the free meals program had already reached 22.7 million recipients across Indonesia. The majority, around 58 percent, were located in Java, with millions more spread across other islands: 4.86 million in Sumatra, 1.7 million in Sulawesi, 1.34 million in Bali and Nusa Tenggara, 1.03 million in Kalimantan, and 520,000 in Maluku and Papua.
To support the initiative, the government established 7,644 nutrition service units (SPPG), essentially community kitchens tasked with preparing meals. Financially, the free meals program had absorbed Rp13 trillion ($776,000 USD) by early September, only 18 percent of the Rp71 trillion ($4.24 million USD) allocated in the 2025 state budget.
By the end of its rollout, the program aims to serve 82.9 million Indonesians.
Mounting Cases of Food Poisoning
These numbers illustrate the program’s massive reach, but they also sharpen the contrast with its problems. By September 22, 2025, the National Nutrition Agency (BGN) had recorded 4,711 cases of food poisoning, predominantly among schoolchildren. Independent monitoring by CISDI counted even higher, at 5,626 cases across 17 provinces.
Government data fell in the same range, with the Presidential Chief of Staff citing approximately 5,000 victims, a figure corroborated by BGN (5,080), the Ministry of Health (5,207), and the Food and Drug Monitoring Agency, BPOM (5,320).
August marked the peak of incidents, with West Java at the center. Causes ranged from lapses in hygiene protocols and poor food handling to allergic reactions among recipients. Out of 1,379 nutrition service units nationwide, only 413 had formal food safety SOPs in place, and fewer than 25 percent were actually following them.
What Happens to the Meals No One Eats?
While food poisoning continues to dominate headlines, another consequence is quietly unfolding: food waste. Each time meals are deemed unsafe, they’re discarded in large quantities. For a program feeding tens of millions, the scale of this waste is staggering.
According to Indonesian Forum for the Environment (WALHI), each student generates between 25 and 50 grams of food waste per day. At the higher end, that translates to around 2,400 tons of waste daily, or 624,000 tons annually. The Ministry of Environment and Forestry (KLHK) warns that this volume could result in over 200,000 tons of CO₂-equivalent emissions per year.
But the problem goes beyond the free meals program. Data from the National Waste Control Information System (SIPSN) reveals that food waste accounted for 39.36 percent of Indonesia’s total 35.02 million tons of waste in 2024. In Yogyakarta, the figure was even higher—52.55 percent—highlighting a broader national habit of discarding food, even when it’s still edible.
Indonesia already ranks among the world’s top food-wasting nations. A joint study by Bappenas, Waste4Change, and the World Resources Institute found that Indonesians generate between 115 and 184 kilograms of food waste per person each year—enough to feed 125 million people if redistributed. The economic impact is equally alarming, with annual losses estimated at Rp213–Rp551 trillion ($12.72 million–$32.93 million USD).
In this context, the free meals program—though well-intentioned—risks amplifying an existing crisis. Without stronger safeguards, food meant to nourish children and empower communities could end up in landfills, adding pressure to an already fragile waste management system.
How Are Nations Cutting Waste in School Meals?
Other countries show that free school meal programs can succeed without creating waste.
In Finland, sustainability is embedded in the classroom. Students weigh uneaten food to visualize waste, learn home economics lessons about reuse, and eat menus designed around climate-friendly choices.
In The Bahamas, compostable materials replaced plastics and Styrofoam to reduce packaging waste. Meanwhile, Rwanda composted uneaten food on-site and used biodigesters to turn waste into biogas for cooking.
In the other hand, Dominica embraced a “Grow What We Eat & Eat What We Grow” model, using school gardens to feed students and generate community income. In Sweden, they introduced eco-smart guidelines for meals, while Romania invested in cold storage to extend the life of fresh produce.
Globally, more than 80 percent of free school meal programs adopt at least some waste-reduction measures, from sealed storage and recycling to educational campaigns that instill food value in children.
What Comes Next
Indonesia’s free school meals program is, at its core, a noble initiative. It has reached tens of millions and aims to serve over 80 million children. But the dual threats of food poisoning and food waste risk undermining its promise.
To succeed, the government must enforce food safety standards, train staff properly, and ensure transparent supply chains. Just as urgent is embedding sustainability so meals serve their purpose, not end up as waste.
Experts suggest adopting a “food circularity” approach. Yanuardi, PhD, a lecturer at Yogyakarta State University, outlines three key pillars.
Firstly, the focus is on prevention, which involves reducing waste before it happens through education and smarter food management. Secondly, it is about redistribution, which involves channelling surplus edible food to those in need via food banks or donation platforms. Thirdly, there is recycling, which involves turning unavoidable waste into compost, animal feed or biogas.
If these principles are applied, the program could evolve beyond nutrition into a model for food security, sustainability, and climate resilience.
By learning from global success and local insight, Indonesia’s free meals program can shift from controversy to a benchmark for safe and sustainable nutrition.
Sources:
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