Sustainable Development Goal (SDG) 6 focuses on ensuring the availability and sustainable management of water and sanitation for all. Suan Dusit University, through its Environmental Center, Faculty of Science and Technology, has embraced this mission by implementing two major national-level initiatives: 1. The B MARK Project – Assessment and Certification for Raising Awareness of Biodiversity-Based Products and Services under the B MARK Scheme – implemented in: Northern Region: Nan, Chiang Mai, and Lamphun Western Region: Tak and Prachuap Khiri Khan Southern Region: Nakhon Si Thammarat Northeastern Region: Loei and Nakhon Ratchasima. 2. The Green Restaurant Project 2024 – Promotion of Environmentally Friendly Restaurant Services – implemented in Bangkok, Nonthaburi, Nakhon Pathom, Samut Prakan, Sukhothai, Chonburi, and Trat provinces. Both projects emphasize knowledge transfer, practical implementation support, and collaboration with government agencies to achieve tangible and sustainable outcomes.
1. Cooperation to Strengthen Water Security (SDG 6.5.4)
The success of establishing an effective water management system relies on strong collaboration with national and regional agencies to translate policies into practical implementation. Suan Dusit University has forged significant partnerships with two key agencies under the Ministry of Natural Resources and Environment through two major projects:
- The B MARK Project: Suan Dusit University, in collaboration with the Biodiversity-Based Economy Development Office (Public Organization) or BEDO—a national-level agency—conducted assessments and certifications for products and services that sustainably utilize biodiversity. This initiative aims to strengthen the security of natural resource bases while aligning with the principles of the Bio-Circular-Green (BCG) Economy Model, encompassing Bioeconomy, Circular Economy, and Green Economy approaches.
- The Green Restaurant Project: Suan Dusit University, in collaboration with the Department of Climate Change and Environment, has implemented the Green Restaurant Promotion Project to encourage environmentally friendly restaurant services. The project aims to promote effective environmental management and efficient resource utilization, aligning with the government’s Bio-Circular-Green (BCG) Economy Model policy.
In addition, the B MARK certification criteria encourage participation in community-based environmental conservation activities as well as collaboration on environmental initiatives with government agencies, local administrative organizations, the private sector, and other relevant institutions.
2. management educational opportunities (SDG 6.5.1)
Suan Dusit University recognizes that providing educational opportunities and knowledge transfer is a fundamental foundation for transforming behaviors within communities and enterprises. Through both initiatives the B MARK Project and the Green Restaurant Project the University has conducted training sessions and coaching programs for entrepreneurs and restaurant operators, focusing particularly on environmental issues. Participants also received technical guidance on water and wastewater management, enabling them to develop greater capacity and become future leaders capable of applying this knowledge to promote effective and sustainable water management. Under the B MARK Project, the assessment criteria encourage training, knowledge sharing, and the integration of local wisdom and practices to improve products and services along the entire value chain, from upstream to downstream.
The University has organized comprehensive training and coaching programs covering various aspects of water and wastewater management, including: Reducing water consumption in production and service processes, Utilizing water-saving technologies and equipment, Implementing wastewater treatment and preliminary treatment systems, Reusing treated water, Maintaining equipment for operational efficiency. These initiatives aim to raise awareness, enhance technical capabilities, and strengthen the capacity of entrepreneurs and restaurant operators to manage water resources efficiently and sustainably.
3. Supporting Tangible Water Conservation Efforts Beyond Campus (SDG 6.5.2)
Suan Dusit University has actively supported practical water conservation initiatives (Off-campus) by engaging with local communities, enterprises, and restaurants. These efforts encourage the adoption of clear, measurable standards and sustainable practices under various national projects, demonstrating the University’s strong commitment to environmental stewardship and responsible water management beyond its campuses.
Support for the Green Restaurant Project
Participating restaurants in the Green Restaurant Project are required to demonstrate their commitment to effective water and wastewater management across multiple dimensions, serving as practical support for water conservation, including:
- Implementing activities to reduce water consumption.
- Utilizing technologies or equipment that promote water efficiency.
- Establishing wastewater treatment or preliminary treatment systems.
Support for the B MARK Project
Entrepreneurs applying for B MARK certification must comply with environmentally friendly production criteria under the Green Economy framework, which includes standards related to water conservation, such as:
- Reducing or recycling water from production processes for reuse.
- Implementing wastewater treatment or maintenance systems before discharge outside the premises.
These initiatives represent Suan Dusit University’s ongoing efforts to support and encourage local entrepreneurs to utilize resources efficiently — forming a solid foundation for the advancement of SDG 6: Clean Water and Sanitation toward genuine sustainability.
The Assessment and Certification Project for Raising Awareness of Biodiversity-Based Products and Services under the B MARK Scheme
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The Promotion of Environmentally Friendly Restaurant Services Project (Green Restaurant Project)