Suan Dusit University places the highest importance on achieving sustainable consumption and production by ensuring that its procurement of raw materials and packaging is not merely a business process but a commitment to generating positive impacts on the environment, society, and the local economy. In accordance with the Announcement of Suan Dusit University on Environmental, Energy, and Resource Quality Management Policy, Clause 2, the University emphasizes the procurement of standardized food sources and safe food preparation practices at every stage of production — prioritizing locally sourced ingredients produced through sustainable and environmentally friendly methods to ensure no adverse health effects on consumers. This policy, announced on 18 August 2022, also aligns with the University’s operational guidelines on food sourcing, preparation, procurement, and ingredient utilization, reinforcing Suan Dusit University’s commitment to responsible and sustainable food systems.
environmental-quality-management-policy-2565.pdf
Environmentally and Socially Responsible Sourcing (SDG 2, 13)
The Lunch Project 1 (Suan Dusit Kitchen) practices ethical and responsible procurement of raw materials and packaging to ensure that all purchased products are sourced through sustainable methods. The initiative promotes waste reduction, sustainable resource utilization, and safe, contaminant-free food preparation.
Procurement guidelines have been established to maximize resource efficiency and minimize waste, in alignment with Green Restaurant standards. The project emphasizes sourcing environmentally friendly ingredients that pose no health risks to consumers, with a strong preference for local ingredients, organic produce, and seasonal fruits and vegetables. Additionally, the kitchen encourages in-house cultivation and livestock production to ensure quality control and traceability.
Building Trusted Partnerships (SDG 17)
To ensure quality, safety, and sustainability, the Lunch Project 1 (Suan Dusit Kitchen) sources ingredients exclusively from producers with reliable and certified standards. The selection process considers key certification marks that demonstrate producers’ commitment to sustainability and responsibility, such as Q Mark (Agricultural Commodity Standard Certification), Organic Thailand Brand Certification, IFOAM (International Federation of Organic Agriculture Movements), PGS (Participatory Guarantee Systems), Bio Economy Product Certification Suppliers are also carefully selected for their commitment to safety and quality. Examples include Sanguan Farm Partnership, which produces hormone-free, antibiotic-free, and residue-free eggs, and companies such as JAO Food Service Co., Ltd. and Homkhajorn Farm, which prioritize high-quality and sustainably sourced raw materials.
These initiatives reflect Suan Dusit University’s strong commitment to leading in Sustainable Consumption and Production (SDG 12) and generating positive environmental, social, and economic impacts across all aspects of its operations.
