Evaluating Nutrient Composition in Surplus Food Redistribution Programs: Evidence From Yogyakarta, Indonesia

Food rescue organizations act as hubs for food services, redistributing surplus food from their operations to recipients in need of food assistance to prevent food waste and reduce hunger. Ensuring the food is nutritious is the priority; however, this aspect is sometimes neglected. This study aimed to estimate the nutritional content and food group of redistributed surplus food against dietary recommendations in Indonesia. Data on the quantities, menus, and types of surplus food managed by the Food Rescue Organization were collected from July 2024 to October 2025 in Yogyakarta, Indonesia. We estimated nutritional content by calculating macronutrients using the Indonesian Food Composition Table (TKPI) database. Among all the redistributed food (n = 156 donation meals), the amounts of energy, total fat, and carbohydrate in all population groups did not meet 30% of the recommended dietary allowance (RDA) per meal, partly reflecting that some meals consisted of a single donated dish rather than a full combination of foods. Significant differences across donors were observed for protein (p < 0.001), total fat (p < 0.05), and carbohydrate (p < 0.05); however, the variance in the number of recorded meals across donors should be considered. Although the redistributed surplus food comes from various food groups, the dominant sources are grains and cereals and animal-based protein. At the same time, high-fiber food groups such as fruits, plant-based proteins, and beans are in short supply. This study highlights the importance of improving nutrition in food rescue organizations' operations.