Yayasan Jejak Kasih Indonesia is establishing its first school kitchen in Sumba, East Nusa Tenggara, built to a written food safety standard. Funding is raised and receipted by EffortX Foundation Ltd (Australia).
We are establishing our first school kitchen. The site is not yet decided: we are completing a school survey and speaking with local government so that we do not build something that already exists. This page will be updated when the site is chosen. The foundation has no kitchen, no kitchen staff, no hygiene certificate, no cold chain and no confirmed power supply. What follows is a set of commitments, not a description of capabilities that already exist. Our original plan was stopped once we established that kitchens serving the national programme had already been built in the same district. An additional kitchen in the same place is not service, it is waste. The kitchen will be built to the specification the national nutrition agency sets for an SPPG unit, including the hygiene certificate and the six kilometre service radius. The reason is simple: a kitchen that does not meet that standard cannot enter the national programme, and its meals stay dependent on donations for as long as it runs. The approach is to refit an existing building to the SPPG standard, at a design capacity of 3,000 portions a day. We are choosing one location and doing it properly rather than many at once. A safe kitchen that runs every school day is worth more than several that stop. The estimated operating cost is Rp 15.250 per portion, about US$0.94. This figure is operating cost only and excludes the capital cost of building the kitchen. The free school meals programme, Makan Bergizi Gratis, is run by the national nutrition agency through service units called SPPG. Once a school is covered by that programme, the daily cost of its meals is carried by government rather than by donations. Entry to the national programme is not guaranteed and may not be quick. Designation as an SPPG is a decision of the national nutrition agency, not of the foundation. Until our kitchen enters the programme and that funding flows, the cost of the meals stays with the foundation. The foundation is not part of any government programme today, does not represent any government body, and holds no designation from any agency. Entering the national programme is the plan, not a present fact. One kitchen at one school cannot prove an outcome at population level, and we will not say otherwise. What can be proved is which controls were run, the records that go with them, what it actually cost, and whether the kitchen ran every school day. Funds are raised and receipted by EffortX Foundation Ltd (Australia) and then released to the yayasan in stages. The first release is made when the project reaches its funding goal. Evidence for each stage unlocks the next release. Donations are not currently tax-deductible in Australia. The siting decision is scheduled for September 2026.
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One portion of food, safely prepared, served inside a controlled time and temperature window, from a kitchen built to the national standard and sited close enough to the schools it serves to hold that window.
Core temperature when cooking at or above 74C, evidenced by a temperature record for every menu, signed by the cook in charge
Temperature at service at or above 60C, evidenced by a temperature record taken at the point of service
Under 2 hours from pot to plate, evidenced by a record of the time cooking finished and the time service began
A retained sample of every menu, refrigerated and kept 24 hours, evidenced by a retained sample log and a photograph of the sample refrigerator
Cold storage held at 0 to 4C, evidenced by a daily refrigerator temperature record
Raw animal protein received at or below 4C, evidenced by a goods received record from the supplier
A five zone kitchen layout with one way flow, evidenced by the layout drawing and the food hygiene and sanitation label issued by the local health office
Ensuring that communities become self-sufficient through phased implementation.
We are completing a school survey and speaking with local government so that we do not build something that already exists. The foundation does not yet hold the catering business registration, and no food will be prepared before it does. The siting decision is scheduled for September 2026.
We are choosing one location and doing it properly rather than many at once. A safe kitchen that runs every school day is worth more than several that stop. The kitchen will be built to the specification the national nutrition agency sets for an SPPG unit, including the hygiene certificate and the six kilometre service radius.
The sequence we plan is to build the kitchen, run it, and then apply for it to enter the national programme. Once a school is covered by that programme, the daily cost of its meals is carried by government rather than by donations. Entry is not guaranteed and may not be quick. Designation as an SPPG is a decision of the national nutrition agency, not of the foundation.
Entering the programme does not remove the case for donations, it changes what they pay for. The national programme funds meals for schools inside the six kilometre service radius. It does not reach everyone: orphanages, and villages beyond that radius, sit outside it. Our intention is that the kitchen will cook school meals under the national programme and, separately, use donated funds to cook for people the programme does not cover, to the same standard and from the same kitchen.
Once the project is finished, donors share their experiences and verified impact reports are published here.
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