Reporters: Asst.Prof. Saowanee Chaipech, Dr. kittichon Utaynapun, Mr. Ugrit Chammari Asst.Prof. Sudanai Krualee,
Evidence Date: during 2024 June-Nov
Related SDGs:
Related Indicators: Please put related SDGs indicators 12.2.6
Details:
The announcement from Rajamangala University of Technology Srivijaya on sustainable consumption and production since A.D.2022.
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Evidence I : The Enchanting Pak Phun Waterways: Eco-friendly Community Lifestyles for
Reducing disposable Waste
The community identity product development activity – local cuisine of Pak Phun was held under the research project “The enchanting Pak Phun waterways: creative economy to reduce inequality through the enhancement of community identity products and tourism.” The activity featured local dishes created by members of the Pak Phun community, which were presented for selection as the highlight menu representing Pak Phun District, Nakhon Si Thammarat Province. In plating and presentation, particular emphasis was placed on reducing the use of disposable materials, opting instead for reusable and environmentally friendly alternatives such as wooden, stainless steel, or glass tableware. Edible decorations, such as locally grown edible flowers, were also incorporated to reflect the community’s natural and cultural identity. The event served as a platform for knowledge exchange and constructive feedback from judges and participants, including Mr. Kobsak Ketmuean from the Nakhon Si Thammarat Provincial Fisheries Office, lecturers from Rajamangala University of Technology Srivijaya, and representatives from the Bank for Agriculture and Agricultural Cooperatives (BAAC), Nakhon Si Thammarat Branch. Their valuable insights will be used to refine and further develop the selected dishes. The atmosphere throughout the event was filled with warm smiles and laughter, reflecting the unity, creativity, and pride of the Pak Phun community participants.
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Evidence II Integrating sustainability into food service training
Students of the Faculty of Agro-Industry, majoring in Food and Service Management, receive comprehensive instruction in both theoretical and practical aspects of food management and service operations. The program is designed to develop professional competencies that meet the standards of the food service industry. Students gain hands-on experience through simulated and real-world service activities, emphasizing efficient resource management and environmental responsibility. Learning activities particularly focus on reducing the use of single-use materials by promoting the use of reusable items such as ceramic plates, glass cups, and stainless-steel utensils during food service events including lunch catering for the Bank for Agriculture and Agricultural Cooperatives (BAAC) and dinner service for private-sector clients at the Orachoon Farm Festival 2024. These initiatives aim to cultivate a strong sense of sustainability among students, aligning with the long-term vision of fostering a sustainable future in the food industry.
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Related Links:
https://www.facebook.com/AgroIndustryRMUTSV.ac.th/posts/pfbid0yuSJiEJxEtemh1DEZcZMtX4N96g8NU2EgmJBsXb8LQ6xurQVT3qMwZKLhDW9Gsdbl?__cft__[0]=AZWnBLKLYmtSgKy1pbIruMjwYPvOV2q6JZccQbIvRYy0tYrT035sHsJoFIK2-j6dOOXl3eRGbZWU1k2ETWlg0s_oOMbd2SUYvSqe07GmL-iK6fXJqf6GRaxP9BDkSQH3-8z_bqcqdFPXH9DlYdu7DRBv4uBnslu9gFYHxiRXGJbk5uSejEe6Nc5FzS-uTzT39fw&__tn__=%2CP-R https://www.facebook.com/AgroIndustryRMUTSV.ac.th/posts/pfbid02ypCCsHBcFKX7TxE3qW6zLYZqqADxJ35AYB6jRhvgzXnY56WjW36qfWTdEEA9gXZtl?__cft__[0]=AZWAlJWf4Nj-J1H-4hqienwRzIw5KT59jZZULa5wHrTt9EIKcjK4R4iPgj0iSt3mYMJN-WcXXlzQ3zD8OVtMysHj_x4fx8BwnWcyWIYNpOltwFiiTJm-vsWWFy9w1JlfMle5cvKb4NCzBTl4YARKrM7_VSnnAHsT0konzrQ3bjQm06nD81vBVKo6Ywga8kbxnXI&__tn__=%2CP-R
