The Faculty of Agriculture at Thung Yai implements this policy through its on-campus agricultural facilities, including vegetable and poultry production managed by agricultural and animal-science personnel. On 4 December 2025, the Vegetable and Medicinal Plant Section harvested kale from its campus greenhouse for sale. Before harvesting, the crop was inspected by the section’s agricultural officer to ensure compliance with the Faculty of Agriculture’s quality standards. The production process incorporates cultivation management, crop-health monitoring, harvesting, and distribution, supporting the provision of fresh and safe food produced within the university’s agricultural facilities.
The university also implements sustainable food practices through its Poultry Section. On 3 December 2025, animal-science staff monitored young laying hens entering their egg-production period, with regular health checks, appropriate feed management, and supervision of housing conditions to support animal welfare, efficient production, and food safety. Together, these practices demonstrate the implementation of RUTS’s Sustainable Food on Campus policy through responsible on-campus food production while also providing practical agricultural learning opportunities.
In accordance with the RUTS Life on Land Policy (Revised Edition), A.D. 2025, particularly its provision on Sustainable Food on Campus, the university promotes sustainable food practices by encouraging the provision and consumption of sustainably produced food, as well as responsible food consumption and production.
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Information Provider: Asst.Prof.Dr.Propot Maliwan