Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 4 August 2024
Related SDGs:
Related Indicators: 2.3.3
Details:
The Ecology of Healthy Food course under the Food and Nutrition Program, Faculty of Liberal Arts, RUTS, promotes sustainability, health, and practical learning integration. Students are trained to prepare healthy dishes using organic and plant-based ingredients sourced from local producers. This hands-on experience enhances students’ understanding of nutrition, sustainable consumption, and environmentally conscious cooking.
Importantly, the food products prepared during the lessons are sold to university students and staff. This practice not only provides affordable and nutritious meal options on campus but also allows students to apply their learning in real-world food service and entrepreneurship. It supports a circular learning ecosystem where food production, consumption, and sustainability coexist within the university setting. Through this approach, the program not only encourages healthy eating behaviors among the university community but also fosters students’ entrepreneurial skills and awareness of sustainable food systems reflecting RUTS’s commitment to linking education, sustainability, and community well-being.
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