The Nutrition Science Study Program, Faculty of Public Health (FKM), Hasanuddin University (UNHAS), held a meeting to discuss the trial of a nutritious school lunch menu as part of its collaboration with Toyo Food Japan on Wednesday, 5 February 2025. The event took place in the Prof. Nur Nasry Noor Room, 2nd Floor of FKM Unhas, starting at 09:00 WITA until completion.
The meeting was attended by representatives from Toyo Food Japan, including Yurika Mori, a nutrition expert, Yutaka Oki, Assistant General Manager, and Managing Director Hidetoshi Ogikubo. Several academics from FKM Unhas were also present, including Prof. Dr. Veni Hadju, MSc, Ph.D., as well as faculty members from the Nutrition Science and Public Health study programs.
During the event, representatives from Toyo Food Japan introduced the concept of nutritious school lunches based on Japan’s experience and system. In their presentation, they explained that school lunches in Japan are not merely about fulfilling students’ nutritional needs but also serve as an educational tool. The school lunch system in Japan is designed to teach children about nutritional values, food processing, and healthy eating habits. Children are encouraged not to waste food, and teachers eat together with students to set an example. Ingredients are sourced locally whenever possible. To ensure sufficient calcium intake, students are required to drink milk, and the used milk cartons are washed and recycled. Additionally, after eating, students habitually brush their teeth together and collectively clean the dining area.
It was also mentioned that in Japan, school lunches cost around 300 yen (approximately IDR 30,000) per meal, partially covered by parents and subsidized by local governments. The speaker emphasized that school lunches are a crucial pillar of Japan’s national health policy.
Dr. Healthy Hidayanty, SKM, M.Kes, stated that as part of the trial, FKM Unhas is also conducting a survey on children’s eating habits and nutritional status. This program is designed to align with students’ nutritional needs, as school lunches contribute approximately 20 to 30 percent of their daily nutritional requirements. Furthermore, a trial of a healthy menu for both parents and children will be conducted as a form of direct education. Through this collaboration, it is hoped that the concept of nutritious school lunches can be widely implemented in Indonesian schools, ensuring children receive a balanced diet to support their optimal growth and development.
The Nutrition Science Study Program at FKM Unhas will test two menu variations. One of the trial menu consists of 150 grams of white rice, 31 grams of soy sauce tofu, 78 grams of stir-fried green beans and carrots, 92 grams of sweet and sour chicken, 89 grams of pickles, 34 grams of tomato sambal, and 30 grams of banana. This menu includes 150 grams of staple food, 123 grams of protein sources from both animal and plant-based ingredients, 167 grams of vegetables, and 30 grams of fruit, providing a total of 689 kilocalories of energy, 16 grams of protein, 31 grams of fat, and 86 grams of carbohydrates.
The collaboration between the Nutrition Science Study Program at FKM Unhas and Toyo Food Japan in the trial of a nutritious school lunch menu aligns with several Sustainable Development Goals (SDGs), particularly SDG 2 on Zero Hunger, SDG 3 on Good Health and Well-being, and SDG 4 on Quality Education. This program aims to enhance the nutritional quality of school children’s meals, prevent malnutrition, and support their optimal growth and development, directly contributing to food security and health improvements. Moreover, by providing healthy meals in schools, this initiative can boost students’ concentration and academic performance, supporting the achievement of quality education.
From an innovation and global collaboration perspective, the involvement of the Japanese food industry in this program supports SDG 9 on Industry, Innovation, and Infrastructure through technology transfer and the development of nutrition-based food innovations. Additionally, this initiative has the potential to inspire local food industries to adopt higher nutritional standards, aligning with SDG 17 on Partnerships for the Goals, which emphasizes the importance of global partnerships in achieving sustainable development.