Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 17–18 August 2024
Related SDGs:
Related Indicators: 2.5.4
Details: Supporting details and pictures
The Bachelor of Home Economics Program, Food and Nutrition Major, organized a knowledge transfer event to promote sustainable culinary practices and strengthen local food systems. A key highlight of the program was the use of local ingredients sourced directly from farmers and producers in Songkhla Province, aligning with the university’s commitment to sustainable procurement and community support.
The selected local ingredients included:
- Kai Krob : salted preserved egg yolks (local specialty)
- Sataw : Parkia speciosa beans (local seasonal vegetable)
- Khlong Ngae Tofu : locally produced tofu
- Ma Muang Bao : GI product of Songkhla Province (Geographical Indication)
- Sam Nam Shrim : local brackish-water shrimp
- Sam Nam Seabass :locally farmed seabass
These ingredients were transformed into Chef’s Table–style dishes, showcasing a Farm-to-Table concept that emphasizes local sourcing, seasonal produce, and community-based agriculture.
The event featured culinary knowledge-sharing through a panel discussion and hands-on workshop led by chef Een Pannawit, teacher Arm Rachata and chef Dada Papakorn The workshop focused on culinary arts, menu creation, and food storytelling to enhance the value of local ingredients and promote high-quality tourism in the Gulf of Thailand and Andaman regions. This activity demonstrates how the university prioritizes sustainable procurement by sourcing directly from local farmers, supporting the local economy, and promoting environmentally responsible food systems.
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