Regulation of the National Nutrition Agency Number 5 of 2026 Tightens Nutritional Standards in the Free Nutritious Meal Program, Mandates Local Food, and Addresses Ingredient Shortages

Introduction

On April 29, 2026, the National Nutrition Agency (Badan Gizi Nasional, "BGN") issued the Regulation of the National Nutrition Agency Number 5 of 2026 on Nutritional Standards in the Implementation of the Free Nutritious Meal Program ("BGN Regulation 5/2026"). BGN Regulation 5/2026 regulates nutritional adequacy, food safety, and operational standards for all parties involved in the provision of meals under the Free Nutritious Meal Program.

BGN Regulation 5/2026 implements Article 26 paragraph (3) of Presidential Regulation Number 115 of 2025 on the Governance of the Implementation of the Free Nutritious Meal Program. In its implementation, BGN Regulation 5/2026 requires implementing units and partner business actors to fulfill the Recommended Dietary Allowances (Angka Kecukupan Gizi, "AKG"), utilize local food, and maintain hygiene in meal provision.

Key Provisions

Standards for the Fulfillment of Recommended Dietary Allowances and Portion Determination

Article 3 paragraph (2) and Article 5 paragraph (3) require each meal package to fulfill the adequacy of energy, protein, fat, carbohydrates, fiber, water, vitamins, and minerals. Meal portions are set at 20 to 25 percent of the daily energy adequacy for breakfast and 30 to 35 percent for lunch. Article 5 paragraph (4) stipulates that these portions are provided to target groups which include:

1. Students in early childhood, elementary, general secondary, vocational, religious, special, and special service education levels, as well as Islamic boarding schools (pesantren);

2. Children under 5 (five) years of age starting from 6 (six) months old;

3. Pregnant women;

4. Nursing mothers; and

5. Educators and education personnel.

Obligation to Use Local Food and Fortified Ingredients

Article 7 letter b and Article 9 paragraph (1) and paragraph (2) regulate the use of local food ingredients and fortified food ingredients in meal provision. Fortified food ingredients are food ingredients that have been enriched with specific nutrients to improve their nutritional value. Article 9 paragraph (2) sets forth the types of fortified food ingredients to be used, which include:

1. Wheat flour;

2. Palm oil;

3. Salt; and

4. Rice, adjusted according to product availability in each respective region.

Provision of Alternative Menus for Special Conditions

Organizers must identify target groups that have allergies, intolerances, or phobias to certain foods and provide alternative menus for these groups. The provision of meals does not rely solely on a single type of menu, but also includes safe alternatives suited to the conditions of each target group as set forth in Article 7 letter c.

Composition Standards for Ready-to-Eat Processed Food and Restrictions on Condiment Use

The provision of meals is conducted in the form of ready-to-eat processed food consisting of staple foods, side dishes, vegetables, and fruits, while limiting the use of sugar, salt, and fat in meal provision without prescribing specific quantitative thresholds, thus referring to guidelines in the health sector as stipulated in Article 6 paragraph (2) and paragraph (3).

Supply Chain Management and Mitigation of Raw Material Shortages

The coordination of food ingredient and menu determination is carried out among nutrition supervisors at the Nutrition Fulfillment Service Units (Satuan Pelayanan Pemenuhan Gizi, "SPPG") within a single region to prevent food ingredient shortages. In the event of a food ingredient shortage or based on an evaluation of menu acceptance, menu changes may be made according to the availability of food ingredients as set forth in Article 8 paragraph (1) and paragraph (2).

Stages of Budget Planning and Food Ingredient Purchasing

Menu planning is conducted through stages that include identifying nutritional needs, compiling menu cycles, and determining the food ingredients to be used as stipulated in Article 10 paragraph (1). During this process, the following are carried out:

1. Identification of the types, quantities, and specifications of the food ingredients to be used; and

2. Calculation of food ingredient requirements and the budget for purchasing food ingredients.

Standards for Hygiene, Food Safety, and Workforce Involvement

The application of food safety, hygiene, and sanitation is carried out in meal provision, including through the habituation of food presentation and consumption practices in the Free Nutritious Meal Program as set forth in Article 12 letter f and Article 13 paragraph (1) letter c. Furthermore, the implementation of nutrition education may involve health workers, health cadres, educators, and volunteers as stipulated in Article 11 paragraph (3) and Article 14 paragraph (3).

External and Internal Quality Supervision Mechanisms

Supervision over the implementation of nutritional standards is conducted through internal supervision and external supervision. Internal supervision is carried out by BGN through periodic monitoring, evaluation, and/or reporting mechanisms, while external supervision is conducted by the ministry administering government affairs in the health sector in coordination with the Head of BGN as stipulated in Article 16 paragraph (1) through paragraph (4). The results of external supervision are used as materials for evaluation, recommendations for follow-up actions, and/or recommendations for policy formulation as set forth in Article 16 paragraph (5).

Enactment of the Rules and Administrative Sanctions

BGN Regulation 5/2026 does not contain transitional provisions and took effect on its date of promulgation as stipulated in Article 18. The Head of BGN and the head of the Nutrition Fulfillment Service Office (Kantor Pelayanan Pemenuhan Gizi, "KPPG") may impose administrative sanctions on SPPG that fail to apply nutritional standards in the implementation of the Free Nutritious Meal Program as set forth in Article 17. The administrative sanctions are imposed in stages, comprising:

1. Verbal warning;

2. Written warning; and/or

3. Temporary suspension of operational activities.
   

Closing

BGN Regulation 5/2026 regulates the nutritional standards in the Free Nutritious Meal Program which cover the fulfillment of Recommended Dietary Allowances, food composition, and the restriction of sugar, salt, and fat in meal provision, while simultaneously mandating the use of local food and fortified food ingredients as well as the regulation of coordination in determining food ingredients and menus to prevent food ingredient shortages. In addition, the regulation covers menu and budget planning, the identification of target group needs including special conditions such as allergies, the application of hygiene and food safety, and the implementation of nutrition education involving health workers, educators, and volunteers. Supervision is conducted through internal mechanisms by BGN and external supervision by the ministry in the health sector, with the supervision results utilized as materials for evaluation, follow-up recommendations, and policy formulation. BGN Regulation 5/2026 took effect on the date of its promulgation and provides for the imposition of staged administrative sanctions on SPPGs that fail to comply with the nutritional standards, meaning that all parties involved in the provision of meals under the Free Nutritious Meal Program must align the implementation of their activities with the applicable regulations.