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: 2.5.1
Details:
On 17–18 August 2024, the Bachelor of Home Economics Program, Food and Nutrition Major, Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya, organized a knowledge transfer event under the project “From Crisis to Adaptation: Enhancing Marine Tourism in the Gulf of Thailand and Andaman through Modern Learning Ecosystems, Technology, and Innovation” for the 2024 fiscal year.
The focus of this event (Activity 6) was to upgrade the food supply chain into a new value chain to promote high-quality marine tourism. A key component (Sub-activity 1) involved developing high-value local food menus linked to marine tourism in the Gulf of Thailand and the Andaman region. Renowned guest speakers and chefs including Chef Een Pannawit, Teacher Arm Rachata, and Chef Dada Papakorn, they conducted knowledge-sharing sessions and workshops on:
- Culinary arts and the pathway to Chef’s Table experiences using local ingredients (Farm to Table)
- Cooking demonstrations and creative menu development (Create Menu)
- Food storytelling techniques to add cultural and experiential value to dishes
The event created an interactive learning environment where participants engaged in hands-on activities, collaborative discussions, and innovative menu creation. This fostered strong connections between food producers, restaurant owners, and culinary experts, helping enhance the value of local ingredients and strengthening the regional food economy. Target group are the restaurant owners and food entrepreneurs in Songkhla province
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