The Unhas Rector wants the preparation of free nutritious meals for students and pupils to also benefit the impactful campus, serve as a living laboratory, and be integrated with the provision of sustainable nutrition for the community.
In support of the strategic policies of President Prabowo Subianto’s administration, Hasanuddin University (Unhas) is committed to preparing a Nutrition Fulfillment Service Unit (SPPG), popularly known as an MBG Kitchen.
The Unhas SPPG is positioned not merely as a production unit but as a hub integrating research, expertise, and implementation. In this context, Unhas seeks to ensure that the entire process, from raw materials sourced from Unhas’s flagship products to product distribution, involves the campus’s own internal resources.
The development of the Unhas SPPG through the Metavisi Akademika Nusantara (MAN) Foundation is directed at supporting the implementation of the free nutritious meals program (MBG) by preparing a nutritious food production kitchen whose output will be distributed to schools.
“We are pushing for this SPPG to base its entire process on Unhas’s internal strengths, including the involvement of nutrition experts. We want to ensure that every product it produces is not only of high quality but also guarantees that the community’s nutritional needs are met,” said Unhas Rector Prof. Dr. Ir. Jamaluddin Jompa, M.Sc, while reviewing the progress and readiness of the Unhas SPPG on Wednesday (25 March 2026).
The Unhas MBG Kitchen is being prepared at a site next to the Unhas Campus Mosque. Previously, Unhas had prepared the former canteen building in the Unhas Student Dormitory (Ramsis) area. However, due to several technical considerations, the location was moved to a new area.
The SPPG is part of the upstream-to-downstream approach developed by Unhas. The campus not only plays a role in generating knowledge through research but also ensures that research results are implemented in the form of products and services with direct impact.
“This is part of Unhas’s contribution to supporting the government’s program, and also ensures that the knowledge we have is truly present for the community. We want to move from upstream to downstream, from the campus for the progress of society,” Prof JJ continued.
As it develops, the Unhas SPPG also has the potential to become a center for innovation and the development of sustainable, nutrition-based food products. Beyond serving as a product provider, the SPPG is expected to become a living lab that connects education, research, and community service.
Students, lecturers, and experts can be directly involved in production and development, creating an applied and contextual learning ecosystem.
“We want to make this SPPG based on research, data, and innovation. That way, its impact can be sustainable and truly felt by the community,” said Prof. JJ.
During the review, the Rector stressed the need to speed up SPPG operations so that it can be put into optimal use soon. As the facilities and supporting systems are finalized, the SPPG is expected to begin operating soon and to become a model of university-based nutrition fulfillment services. (*/aya)
Editor: Ishaq Rahman
This article is an English translation of the original Indonesian report.