Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 26 to 28 July 2024
Related SDGs:
Related Indicators: Please put related SDGs indicators
Details: Supporting details and pictures
From 26 to 28 July 2024, Songkhla Province organized the event “Songkhla Signature”, which brought together local restaurants, food producers, and universities to showcase local, sustainable, and signature foods of the Songkhla area. The aim of the event was to promote healthy, sustainable food choices and encourage students, staff, and the local community to support environmentally responsible and locally sourced food options.
The event featured:
- A variety of local signature dishes from Songkhla Province, prepared using fresh local ingredients.
- Participation of universities and culinary students, including students from the Food and Nutrition Program, in promoting sustainable food culture.
- Food stalls highlighting eco-friendly packaging and sustainable sourcing practices.
- Community engagement to strengthen local food systems and reduce environmental impact.
This initiative reflects the university’s commitment to promoting sustainable food environments and encouraging students to make informed and healthy food choices. By collaborating with local producers and the community, the event helps build a resilient campus food ecosystem.
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Teaching and Learning
Title: RUTS Thungyai Open House – Healthy Food Promotion
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 30 January 2024
Related SDGs:
Related Indicators: 2.3.3
Details:
On 30 January 2024, the Faculty of Agro-Industry organized activities during the RUTS Thungyai Open House (EP.01) as part of the annual Thungyai Agricultural Fair. The event promoted sustainable and healthy food choices by using agricultural products grown through student learning activities to prepare healthy dishes. These products were cultivated under environmentally friendly practices as part of the faculty’s hands-on learning approach.
The event provided:
- Nutritious and affordable healthy food options for students, staff, and the general public.
- Opportunities for students to showcase their food preparation and sustainable sourcing skills.
- A platform to promote Farm-to-Campus food systems that integrate academic learning with sustainable food practices.
- Awareness of healthy diets and responsible food consumption on campus.
The “RUTS Thungyai Open House – Healthy Food Promotion” event illustrates how Rajamangala University of Technology Srivijaya integrates sustainable sourcing and healthy eating promotion on campus. By using student-grown agricultural products, the event supports environmentally responsible food systems, encourages healthy diets, and engages the university community in sustainable practices.
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Teaching and Learning
Title: Wellness Chef – Molecular Gastronomy for Health
Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence Date: 14 December 2024
Related SDGs:
Related Indicators: 2.3.3
Details:
Rajamangala University of Technology Srivijaya integrates the concept of “Wellness Chef” into the teaching and learning of the Molecular Gastronomy course. This initiative aims to inspire students to create innovative and healthy food while developing critical thinking and creativity through hands-on learning experiences.
The learning activities focus on:
- Understanding the principles of Molecular Gastronomy and applying them to healthy food preparation.
- Designing and creating innovative healthy menus.
- Hands-on experimentation in the food innovation lab using modern culinary science techniques.
- Integrating art, science, and creativity on the plate to promote wellness and sustainability.
This activity demonstrates the strong connection between Teaching & Learning and Sustainability Goals, emphasizing the importance of sustainable and health-oriented food development.
The Wellness Chef course equips students with advanced culinary and scientific skills to develop healthy, sustainable, and creative dishes. By merging molecular gastronomy with health-oriented learning
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