Prioritise purchase of products from local, sustainable sources.

                By 2024, procuring food and raw materials from sustainable, safe local sources will be an important approach to promoting food security and supporting the local economy. Nakhon Si Thammarat Rajabhat University, as a higher education institution focused on local development, has implemented a policy of “Procuring Food from Local Farmers” to support safe agricultural communities and provide them with a stable income. It also encourages students to learn about using local ingredients in sustainable cooking. The objectives of this initiative are: 1) to promote the procurement of agricultural products from safe and sustainable local sources; 2) to support the community economy and generate income for local farmers; and 3) to encourage students and staff to be aware of sustainable and environmentally responsible food consumption. The program covers Phrom Khiri and Mueang Nakhon Si Thammarat Districts, which are safe agricultural areas where local vegetables, herbs, chicken eggs, and coconut milk are produced. The university prioritizes purchasing products from these communities for various university activities and for use in the Culinary Science program. Activities include sourcing ingredients such as local vegetables, herbs, chicken eggs, and coconut milk from certified safe agricultural farmer groups and community enterprises in the area. Community ingredients are also used for lunches and snacks during student and Faculty of Science and Technology activities, and they are integrated in the teaching-learning process. Students are trained in cooking with local ingredients to build knowledge and awareness of “sustainable food.” They also collaborated with communities to ensure consistent delivery of produce and maintain fresh, high-quality, and safe ingredients. This initiative has produced tangible results:

1.  In 2024, the university procured more than 60% of its total raw materials from safe agricultural communities.
2.  Over 35 farmer households in the target area experienced increased incomes from selling produce to the university.
3.  More than 200 students from the Culinary Arts Program and other disciplines at Nakhon Si Thammarat Rajabhat University learned about the use of local ingredients and sustainable consumption principles in laboratory courses.
4.  Collaboration between the university and local communities led to the development of a “Local Sustainable Food Supply Chain” network.

The resulting impacts include: Economically, farmers gain  stable incomes by selling their produce directly to the university, reducing reliance on middlemen; Socially, it strengthens relationships between the university and the community and promotes community participation in institutional development; Environmentally, it reduces the transportation of raw materials from distant sources, reduces greenhouse gas emissions, and supports safe agricultural practices; and Educationally, students learn the concept of sustainable consumption and understand the value of local ingredients. Nakhon Si Thammarat Rajabhat University’s sustainable food procurement practices are concrete actions that reflect the implementation of SDG 2.5.4. It promotes the university as a center of sustainable food systems, supports local farmers, increases community income, and raises awareness among students and staff about sustainable consumption.