Kendari - The Gotong Royong Free Nutritious Meal (MBG) Nutrition Service Unit (SPPG), supported by the Indonesian Chamber of Commerce and Industry (Kadin) Sulawesi Tenggara Province, has received praise from the central government for its exemplary management. Located in Wuawua District, Kendari, the facility is now considered a strong candidate to become a national pilot project.

The recognition came from the Coordinating Ministry for Political, Legal, and Security Affairs (Kemenkopolkam) of the Republic of Indonesia, which commended the SPPG’s adherence to high standards of cleanliness and operational procedures.

Responding to the acknowledgment, Executive Director of Kadin Southeast Sulawesi, Budi Amin, expressed appreciation and gratitude on behalf of the organization.

“As an institution, Kadin is grateful and thankful for this recognition. Since the beginning, all MBG kitchens initiated under the leadership of Kadin Sultra Chairman Anton Timbang have been under strict supervision to ensure full compliance with the operational standards set by the National Nutrition Agency (BGN), from hygiene to technical aspects. We have prioritized these standards to prevent any unwanted risks,” Budi Amin stated on Friday (October 3, 2025).

He added that under the leadership of Anton Timbang, Kadin Southeast Sulawesi has consistently emphasized the importance of strict compliance in every MBG kitchen project.

“Any partner wishing to build an MBG kitchen through Kadin coordination is always reminded to follow the procedures established by BGN. If a project does not meet these operational standards, we immediately halt the construction. This is to maintain Kadin’s integrity as an institution entrusted by the central government to help ensure the success of the Free Nutritious Meal Program,” he emphasized.

During a site visit to the Gotong Royong SPPG in Wuawua, Kendari, Air Vice Marshal TNI Eko Dono Indarto, Deputy for Communication and Information Coordination at Kemenkopolkam RI, stated that the unit is being well-managed and shows strong potential as a model project.

He underlined two key indicators that must be maintained: hygiene standards and strict SOP compliance.

“Hygiene must be a benchmark. The second is the implementation of SOPs especially regarding restricted access to the SPPG area. Facilities must be built to ensure cleanliness and proper sanitation,” Eko said.

He stressed that SOPs are essential to control who enters the area and prevent potential food contamination.

“In general, the facility is already very good. It can certainly serve as a model, at least at this level. But again, it's critical that management continues daily monitoring. Just one incident could jeopardize everything,” he concluded.