Suan Dusit University recognizes the importance of developing a sustainable food system, particularly through the procurement of safe, environmentally friendly, and locally sourced ingredients. This initiative aims to strengthen the local economy, reduce environmental impacts, and align with the United Nations Sustainable Development Goal 2 (SDG 2: Zero Hunger) — specifically, Indicator 2.5.4: Sustainable Food Purchases, which emphasizes prioritizing products from sustainable and local sources.
In 2024, Suan Dusit University, through the Office of Special Affairs, implemented the “From Farm to Table” project in collaboration with Homkhajorn Farm and the Suphan Buri Farmers’ Network. The project focuses on developing a safe and sustainable food sourcing system by utilizing agricultural products from local farmers who meet Good Agricultural Practices (GAP) standards and follow chemical-free farming methods.
The initiative, led by Dr. Suthan Mumdaeng, Director of the Office of Special Affairs, together with the management team, involved field visits to connect the university’s procurement system with model farmers in the community. Mr. Thanakorn Boonklum, Researcher and Manager of Homkhajorn Farm, provided technical insights on safe agricultural practices and guided the team on a study visit to the farm of Ms. Aree Kungthong, a local farmer from Khok Kho The Subdistrict, Mueang District, Suphan Buri Province. Her plantation of over 600 banana trees (both Namwa and Cavendish varieties) serves as one of the key suppliers for the university’s Non-Profit Lunch Programme (Dusit Kitchen) and the Suan Dusit Place Hotel.
This collaboration represents a model of integration between the academic, agricultural, and food service sectors, promoting the concept of “From Farm to Table”—a farm-to-campus approach that ensures food safety, supports small-scale farmers’ market access, and enhances community income. By fostering sustainable agricultural linkages, the university not only acts as a consumer of raw materials but also as a catalyst for building a resilient and sustainable local food chain.
The project also reflects Suan Dusit University’s commitment to advancing the Bio-Circular-Green (BCG) Economy by promoting the efficient use of local resources and encouraging the production of safe, healthy food for the well-being of the community. It serves as tangible evidence of the university’s progress in achieving SDG 2.5.4: Sustainable Food Purchases, reinforcing its role as a model higher education institution in sustainable food management and responsible consumption.
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Learn more: https://www.dusit.ac.th/home/2024/1393980.html
In 2024, Suan Dusit University advanced sustainable food sourcing through the “From Farm to Table” project, led by the Office of Special Affairs in collaboration with Homkhajorn Farm and the Suphan Buri Farmers’ Network. The initiative focuses on procuring safe, locally sourced ingredients that meet Good Agricultural Practices (GAP) standards and support chemical-free farming. The project exemplifies collaboration between the academic, agricultural, and food service sectors—linking local farmers, such as banana producer Ms. Aree Kungthong, to the university’s Dusit Kitchen and Suan Dusit Place Hotel. This initiative not only strengthens community income but also reflects the university’s commitment to the Bio-Circular-Green (BCG) Economy and SDG 2.5.4: Sustainable Food Purchases, reinforcing Suan Dusit University’s role as a model in sustainable food management.