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.
Related Links:
Outreach and Engagement
Title: Songkhla Gastronomy Champion 2024: Celebrating Local Ingredients and Culinary Heritage
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 12 December 2024
Related SDGs: 2.5.4
Related Indicators: Please put related SDGs indicators
Details: Supporting details and pictures
On 12 December 2024, Songkhla Province hosted the Songkhla Gastronomy Champion 2024, a provincial gastronomy event that promoted the use of local and sustainable ingredients. The event was officially opened by Mr. Jirawat Maneechot, Deputy Governor of Songkhla, on behalf of the Governor. It brought together government agencies, tourism organizations, chefs from across the country, hotel associations, and culinary students to celebrate the region’s rich food culture.
The event showcased Songkhla’s unique local ingredients, including Geographical Indication (GI) products:
- GI-certified: Pla Kittang (marine fish), Pla Milang (local fish), Saea Yoi seaweed, Kai Krob (salted preserved egg yolks), Ma Muang Bao Songkhla (local mango)
- Other key local products: Pla Kapong Sam Nam (three-water seabass), river prawns from Ban Koh Yai
These ingredients reflect the province’s abundant coastal and agricultural resources, supporting the Farm-to-Table approach and sustainable local food systems.
One of the highlights of the event was a culinary competition for students and professionals. Students from the Food and Nutrition Program of the Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya, participated using local Songkhla ingredients including seabass, Kai Krob, and Saea Yoi seaweed to create their signature dishes “Mosaic Seabass with Thai Essence” and “Refreshing Songkhla.”
Their creative use of sustainable, local ingredients earned them Second Prize in the competition. This event demonstrated strong commitment to sustainable food sourcing, highlighting Songkhla’s agricultural identity, encouraging collaboration between chefs, producers, and students, and promoting the province as a future gastronomy tourism destination.
The Songkhla Gastronomy Champion 2024 event is a clear example of sustainable food purchasing and local sourcing practices. By using GI-certified and local ingredients in culinary competitions and gastronomy showcases, the event supports local farmers, preserves cultural heritage, and advances Songkhla toward becoming a global gastronomy destination.
Related Links:
Outreach and Engagement
Title: Community Product Promotion – Merry Christmas Market 2024
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 25 December 2024
Related SDGs:
Related Indicators: 2.5.4
Details:
Rajamangala University of Technology Srivijaya actively promotes the use and distribution of community-based and sustainable products through digital platforms. In celebration of the Christmas season, the university launched the “Merry Christmas Market” campaign, inviting students, staff, and the public to shop for local products from community enterprises via the Junghuu online platform.
This activity supports local farmers and producers by prioritizing locally sourced and sustainably made products, helping to generate income for the community while encouraging consumers to support local agriculture and food systems.
This Christmas event reflects the university’s commitment to sustainable procurement and community engagement. By integrating local products into modern retail platforms, RUTS supports inclusive economic growth and sustainable consumption patterns.
Related Links:
Outreach and Engagement
Title: Farm-to-Table Culinary Innovation: Promoting Sustainable Local Sourcing
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.
Related Links:
Outreach and Engagement
Title: Songkhla Gastronomy Champion 2024: Celebrating Local Ingredients and Culinary Heritage
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 12 December 2024
Related SDGs: 2.5.4
Related Indicators: Please put related SDGs indicators
Details: Supporting details and pictures
On 12 December 2024, Songkhla Province hosted the Songkhla Gastronomy Champion 2024, a provincial gastronomy event that promoted the use of local and sustainable ingredients. The event was officially opened by Mr. Jirawat Maneechot, Deputy Governor of Songkhla, on behalf of the Governor. It brought together government agencies, tourism organizations, chefs from across the country, hotel associations, and culinary students to celebrate the region’s rich food culture.
The event showcased Songkhla’s unique local ingredients, including Geographical Indication (GI) products:
- GI-certified: Pla Kittang (marine fish), Pla Milang (local fish), Saea Yoi seaweed, Kai Krob (salted preserved egg yolks), Ma Muang Bao Songkhla (local mango)
- Other key local products: Pla Kapong Sam Nam (three-water seabass), river prawns from Ban Koh Yai
These ingredients reflect the province’s abundant coastal and agricultural resources, supporting the Farm-to-Table approach and sustainable local food systems.
One of the highlights of the event was a culinary competition for students and professionals. Students from the Food and Nutrition Program of the Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya, participated using local Songkhla ingredients including seabass, Kai Krob, and Saea Yoi seaweed to create their signature dishes “Mosaic Seabass with Thai Essence” and “Refreshing Songkhla.”
Their creative use of sustainable, local ingredients earned them Second Prize in the competition. This event demonstrated strong commitment to sustainable food sourcing, highlighting Songkhla’s agricultural identity, encouraging collaboration between chefs, producers, and students, and promoting the province as a future gastronomy tourism destination.
The Songkhla Gastronomy Champion 2024 event is a clear example of sustainable food purchasing and local sourcing practices. By using GI-certified and local ingredients in culinary competitions and gastronomy showcases, the event supports local farmers, preserves cultural heritage, and advances Songkhla toward becoming a global gastronomy destination.
Related Links:
https://www.facebook.com/permalink.php?story_fbid=pfbid035PtgdWwQFj3YxpaWbH7HZHMf7sJSr9AcYEXEs1g2Joi6nCsXLefFWJigfAsC8SRWl&id=100063567407772
Outreach and Engagement
Title: Community Product Promotion – Merry Christmas Market 2024
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 25 December 2024
Related SDGs:
Related Indicators: 2.5.4
Details:
Rajamangala University of Technology Srivijaya actively promotes the use and distribution of community-based and sustainable products through digital platforms. In celebration of the Christmas season, the university launched the “Merry Christmas Market” campaign, inviting students, staff, and the public to shop for local products from community enterprises via the Junghuu online platform.
This activity supports local farmers and producers by prioritizing locally sourced and sustainably made products, helping to generate income for the community while encouraging consumers to support local agriculture and food systems.
This Christmas event reflects the university’s commitment to sustainable procurement and community engagement. By integrating local products into modern retail platforms, RUTS supports inclusive economic growth and sustainable consumption patterns.
Related Links:
