SPPG in Kelapa Gading Barat Officially Inaugurated

North Jakarta Acting Deputy Mayor, Fredy Setiawan, together with the Sagolicious Indonesia Prima Foundation Chairwoman, Jenny Widjaja, inaugurated the Nutrition Fulfillment Service Unit (SPPG) at Jalan Gading Kirana Barat IX, RT 11/08, Kelapa Gading Barat Urban Village, Kelapa Gading Sub-district.

We officially inaugurated SPPG to supply MBG

He expressed appreciation and reaffirmed full support for the inauguration of the second SPPG in Kelapa Gading as an effort to succeed the Free Nutritious Meal (MBG) program.

"Alhamdulillah (thank God), today, we officially inaugurated SPPG to supply MBG to schools in Kelapa Gading and its surroundings," he expressed, Tuesday (11/11).

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He assessed, this SPPG has been well and optimally prepared, including cooking facilities, safety, workforce readiness, and hygiene aspects. It can also create jobs and serve as a driver in health agencies.

"I also believe that the SPPG managers are experts in preparing nutritious food, such as protein content, carbohydrates, and others," he explained.

He hoped this would be beneficial for the local residents, not only students but also pregnant women and toddlers. The manager was reminded to always follow the existing procedures and rules.

"Hopefully, this SPPG can serve as an example or pioneer for others. Hopefully, its scope can also become broader," he hoped.

Sagolicious Indonesia Prima Foundation and SPPG Kelapa Gading Chairwoman, Jenny Widjaja, expressed her gratitude to the North Jakarta City administration for the collaboration.

"The number of beneficiaries through this SPPG reaches 4,000-5,000 people. This is our second SPPG, and there will also be a third one in Sunter. I have emphasized that MBG is not only about entertaining children but also about being healthy and nutritionally balanced for growth," she asserted.

According to her, this 400-square-meter building is already equipped with various modern cooking appliances and a sterile room for raw materials. Most importantly, every week there is a menu made from sago, which is a carbohydrate substitute with high nutritional value.

"Tomorrow, we will be ready to operate; in the future, we hope this SPPG can serve as a model by offering healthy and balanced menus," she stated.