Thailand published its first article

Thailand's first article, entitled “Evaluating the Sustainability of Restaurant Supply Chains: A Case Study of Organic Restaurants in Urban Thailand,” was published in the Journal of Agriculture, Food Systems, and Community Development. In this study, sustainability assessment criteria were systematically reviewed, adapted to the Thai context, and applied to evaluate the sustainability practices of farmers, restaurants, and consumers within the TOCA network (their practice partner) in Bangkok and Phuket.

From farm to table: How organic restaurants in urban Thailand are reshaping sustainability

Bridging farmers, restaurants, and consumers for a greener future JAFSCD peer-reviewed article by Natapol Thongplew (Ubon Ratchathani U), Kanang Kantamaturapoj (Mahidol U), Sittidaj Pongkijvorasin (Chulalongkorn U), Parcharapat Tawinnorppanan (Chulalongkorn U), and Pia Laborgne (Karlsruhe Institute of Technology).

A new study on the sustainability of organic restaurant supply chains in Bangkok and Metropolitan Area (BMA) and Phuket in Thailand reveals both progress and challenges in the journey towards a more sustainable food system. Researchers have identified key sustainability dimensions—economic, environmental and welfare, sociocultural, and governance—that indicate how organic restaurants serve as crucial mediators between farmers and consumers. While the organic food movement is gaining traction, gaps in economic viability and environmental sustainability persist, pointing to the need for more collaboration and consumer awareness.

Key Findings

Strong Sociocultural and Governance Dimensions: Organic restaurants have successfully built relationships among farmers, restaurants, and consumers, promoting the local food culture and ensuring food safety through transparent communication and certification.

Economic and Environmental Challenges Remain: While organic food pricing is seen as fair, issues like job creation, renewable energy adoption, and water conservation are less prioritized by stakeholders.

Consumer Awareness Needs Strengthening: Many consumers are unaware of sustainability efforts by farmers and restaurants, such as fair labor practices and energy-efficient operations, which limits their role in promoting sustainable consumption.

Recommendations for policy and practice 

Conducting quantitative methods to obtain measurable data regarding sustainability criteria (e.g., water footprint at farms and restaurants and carbon footprint of food miles) would be beneficial in accurately gauging the current status of the sustainability criteria and setting tangible targets for the sustainability criteria.

The engagement of customers and consumers in the sustainable food supply chain should be studied to find suitable alternative ways in which to engage customers in the environmental and social sustainability of the supply chain.

The article can be read at the following link: https://www.foodsystemsjournal.org/index.php/fsj/article/view/1378/1355