Since launching, it has joined forces with 13 MICE (Meetings, Incentives, Conventions and Exhibitions) partners and the Sampran Model to encourage MICE entrepreneurs to support organic agricultural products produced by local communities.
The project links organic farms to kitchens in hotels and conference centers, delivering healthy food to clients to help sharpen their competitive advantages and enhance the public image of MICE entrepreneurs and Thailand as a whole. This results in a network of three parties working in harmony to drive the economy. Mutual benefits are duly generated, bringing sustainability to development of business, society and communities, from upstream to downstream.
So far, the project has generated over B12 million per year for more than 300 farming families in the country, alongside 300 tons of organic rice orders to 18 participating venues.
When fruits and vegetables are in season it means that it is the optimum time of the year for them to grow. Because of this, buying in-season produce guarantees that you don’t contribute to an over-mechanized farming process that is ultimately very harmful to the environment.
Eating meat is actually extremely damaging to the environment, whether it’s the greenhouse gases emitted by livestock or the energy and resources required to raise animals. In fact, by simply going vegan you can cut your total carbon footprint in half.
It’s always good to reduce the distance from where your food is sourced to your plate, since this reduces the overall energy required to make your meal. Growing your own garden, then, is the ultimate shortcut. Short of that, look for Thai produce when you go food shopping.
Eating “whole” foods means choosing to eat an apple instead of an apple tart. or strawberries instead of strawberry ice-cream. Not only is this a whole lot better for your health, it also guarantees food that is sustainable and naturally suited for our body.
Simply cooking your own food instead of dining out can make a huge difference. Not only do you get to control your portion size, but you’re also fully in charge of which ingredients go into your food and aware of which leftovers can be kept or composted.
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