Perception–behavior gap in Indonesia’s free nutritious meal program: Insights from students, parents, and teachers in Bogor

¹ Nutritional Science Study Program, Faculty of Medicine and Nutrition, IPB University, 16680 Bogor, Indonesia
² Management of Food Service and Nutrition Study Program, College of Vocational Studies, IPB University, 16152 Bogor, Indonesia
³ Food Technology Study Program, Faculty of Engineering and Technology, IPB University, 16680 Bogor, Indonesia
⁴ International Child Nutrition Japan, 1030008 Tokyo, Japan

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Indonesia launched the Free Nutritious Meal Program ( Makan Bergizi Gratis/MBG) in January 2025. Understanding stakeholders’ perceptions and consumption behavior during early implementation phase is essential for improving the program’s effectiveness and sustainability. This cross-sectional study aimed to assess stakeholders’ perceptions of MBG and students’ MBG consumption behavior in primary schools in Bogor, West Java. Data were collected in December 2025 through structured interviews with 80 students (grades 4–6), 20 mothers, and 4 teachers recruited through purposive sampling. Perceptions were assessed regarding taste acceptability, menu variety, nutritional quality, and overall satisfaction, while consumption behavior was evaluated through self-reported meal completion and food leftovers. Students perceived that MBG meals are tasty (96.2%), nutritious (87.5%), and satisfying (93.8%). However, only 6.3% of students finished the entire meal, and 83.8% left vegetables unfinished. Among mothers, 80% reported that MBG reduced household food expenditures, and 50% expressed satisfaction with MBG, although 20% reported dissatisfaction related to limited menu variation. Teachers perceived program implementation as smooth and timely, with 75% reporting no additional workload, although difficulties encouraging students to finish their meals were noted. Despite positive perceptions across stakeholders, low meal completion rate suggests improvements in menu design and behavioral strategies to enhance MBG effectiveness.