WORKING CAPITAL, CASH FLOW AND LIQUIDITY RISK IN FREE NUTRITIOUS MEAL LOGISTICS IN NORTH SULAWESI

Junior Semuel Lakat; Tri Oldy  Rotinsulu; Hendrik  Gamaliel

doi:10.29303/distribusi.v14i2.708

Authors

Junior Semuel Lakat Universitas Klabat
Tri Oldy Rotinsulu Universitas Sam Ratulangi
Hendrik Gamaliel Universitas Sam Ratulangi

DOI:

https://doi.org/10.29303/distribusi.v14i2.708

Keywords:

Cash Flow Planning; Free Nutritious Meal Program; Liquidity Risk; North Sulawesi; Working Capital Management.

Abstract

This research analyzes working capital management, cash flow planning, and liquidity risk mitigation for food logistics providers involved in the Free Nutritious Meal Program (Makan Bergizi Gratis/MBG) in North Sulawesi. The study applies a qualitative descriptive approach based on secondary data from official government documents, operational news releases, recent Indonesian journal articles, and selected international literature on food supply chains, public food procurement, and liquidity management. The MBG program in North Sulawesi is financially significant because it has reached 381,004 beneficiaries across 3,320 schools and is supported by 169 active Nutrition Fulfillment Service Units (SPPG) as of 7 May 2026. The findings show that food logistics providers face liquidity pressure from high-frequency procurement, perishable inventory, transportation costs across dispersed districts and island areas, supplier payment obligations, and food-safety compliance costs. The research argues that sustainable MBG logistics require a disciplined working capital cycle, weekly rolling cash-flow forecasts, cash-buffer rules, supplier diversification, inventory segmentation, digital procurement records, and transparent reimbursement governance. The article contributes to the discussion on MBG by shifting attention from nutrition outcomes alone to the financial resilience of the logistics system that makes meal delivery possible. The study recommends that SPPG managers, local partners, and government agencies integrate financial planning with operational monitoring so that service continuity, food safety, and local economic impact can be maintained.

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