Corporate Responsibility and Sustainable Development 2017-18
Nourishing our world
Promoting healthy living, hearty livelihoods
"I am Ellyn and I study in the Ngerong Elementary
school. For many years, I began my day with breakfast at
home that was prepared by my mother. Since resources
were limited, my family would give me IDR 5,000 to buy
food at school, but that amount was not sufficient for
anything except unhealthy junk food. This was my daily
routine until a new school program gave me a chance
to receive delicious and nutritious breakfast three times
a week for an entire year! The food was prepared freshly
by the parents of students. Besides keeping me healthy,
the program taught me to adopt a hygienic lifestyle by
washing my hands and maintaining personal cleanliness.
Owing to the high quality food I ate, I am feeling much
healthier as compared to the previous year. I have also
been able to save the IDR 5,000 and use it for other
purposes".
Ellyn
Cargill-WFP project
Ellyn is among many students
who have a similar story to tell
and whose lives are impacted
by the school meal initiative
launched by Cargill in support
of the Indonesian government s
National Nutrition Program for
School Children (PROGAS).
Cargill partnered with the World
Food Program (WFP) to help
with the integration of the project
and at the end of 2017, had
served more than 76,000 in three
provinces of Indonesia Banten,
East Java and Nusa Tenggara
Timur. It additionally designed
and distributed material on
nutrition, health and hygiene to
100,000 students across the
country.
Through the provision of a
hearty breakfast three times a
week to the schools, as well
as nutrition education and
character-building, PROGAS
helped improve the eating and
hygiene habits of school age
children. Each PROGAS meal
contained a minimum of 400-500
Kcals and fulfilled 25 percent
of the daily nutrient needs of
children. Through Cargill s timely
intervention in this nutrition
project, learners like Ellyn
benefited from access to healthy
meals at school and grew strong
and smart.
The fact that the meals were
home grown further doubled
the impact of the project. For
besides improving the nutrition
of the children in Indonesia s
poorest classrooms, it helped to
build sustainable supply chains
for these meals. The program
for instance, used ingredients
sourced locally from smallholder
farmers. In this way it increased
the productivity and income of
these men and women farmers.
At a second level it drew into
its fold the parents of students,
who were assigned the task
of preparing the meals. These
adults were organized into
cooking groups and received
training in food preparation, food
safety and storage, nutrition,
healthy diets and above all
hygiene. The goal was to
strengthen best practices for
meals programs, and inculcate
clean living behavior so that
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