Reporters: Dr. Wichulada Thavaroj, Ms. Panyaras Luekhajon, Asst. Prof. Rungtip Wuttanaworakit, Asst. Prof. Noppadon Podkumnerd, Asst. Prof. Jasada Romyen ,Mr. Jessada Montralak
Evidence 24 August 2024
Related SDGs:
Related Indicators: 2.3.2
Details:
The Faculty of Agro-Industry organized student-led catering service activities, enabling students to provide meal services for campus events. This initiative helps increase access to freshly prepared, nutritious food for students, staff, and visitors during on-campus activities, while also serving as a practical learning platform for students.
The intervention:
- Ensured affordable and nutritious meals were available to students and the campus community.
- Supported students with real-world experience in catering management, menu planning, and food safety.
- Strengthened community bonding through shared meals at university functions.
- Encouraged student participation in food provision initiatives, indirectly addressing food insecurity among peers.
The student catering service activity at Rajamangala University of Technology Srivijaya reflects a dual-purpose intervention: providing accessible, nutritious food on campus while integrating practical learning experiences for students in the Faculty of Agro-Industry. By enabling students to support food provision during university events
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