มหาวิทยาลัยมหิดล การพัฒนาที่ยั่งยืน, SDG Mahidol, SDG

Mahidol University prioritizes promoting healthy, safe, and sustainable food consumption through comprehensive food safety standards, sustainable agriculture projects, and scientific innovation. All restaurants in the university’s cafeterias are required to meet Department of Health standards, with annual health checks for food handlers, random food contaminant testing, and hygiene training. Vendors are monitored for cleanliness, fair pricing, and environmental responsibility, while the university ensures inclusivity by offering vegetarian and halal options. Beyond campus, Mahidol advances food security through initiatives like the MUNA SMART FARM project at Nakhon Sawan Campus, which supports organic farming under the “MU ORGANIC” label and collaborates with schools and communities to develop safe food networks and “Community Food Safety Maps.”

The Faculty of Medical Technology also leads the Safe Agriculture Development Project, certifying pesticide-free produce using advanced testing methods and distributing safe foods to hospitals and schools across multiple provinces under the “MUMT Recommended” standard. Additionally, research innovations — such as non-invasive shrimp breeding techniques and the “Rice as Medicine” project cultivating nutritious, organic rice varieties — demonstrate Mahidol University’s commitment to enhancing food safety, improving public health, and promoting sustainable agricultural development for communities and the nation.

2.2 Campus food waste

2.2.1 Campus food waste tracking

Zero Waste University

Mahidol University has implemented comprehensive waste management policies and measures, classifying waste into five categories: general, organic, recyclable, hazardous, and infectious. These policies apply to all areas of the university to ensure effective waste handling and promote a healthy, sustainable environment in alignment with the Sustainable Development Goals (SDGs). Committed to becoming a Zero Waste University, Mahidol emphasizes reducing waste generation and maximizing resource efficiency through the 3Rs principle (Reduce, Reuse, Recycle). The university also monitors and records the amount of food waste generated annually to improve waste reduction strategies and enhance overall sustainability.

Mahidol University has a real-time daily reporting system for waste statistics.

Waste Management at Mahidol University

Volume of Waste Generated within Mahidol University

Waste categories.	Waste Volume in Fiscal Year 2024 (tons)
Waste categories.	Mahidol University	Salaya Campus
ขยะทั่วไป general	9,461.27	1,172.74
ขยะอินทรีย์ organic	941.09	380.96
ขยะรีไซเคิล recyclable	1,166.39	59.08
ขยะติดเชื้อ infectious	2,935.86	28.49
ขยะอันตราย hazardous	53.37	3.99
ขยะกำพร้า orphan waste	28.95	12.02
ขยะอิเล็กทรอนิกส์ electronic waste	0.55	0.00
Total	14,587.48	1,657.28

In addition, Mahidol University has established environmental indicators in the category of waste management in collaboration with internal departments. The details are as follows:

Waste Management Indicators for Fiscal Year 2025

No.

KPI

Target

KPIs Level

Duration

Remark

Total General Waste Volume

General waste refers to waste or materials that are difficult to decompose and not economically viable for reuse. This type of waste is sent to landfills. General waste does not include recyclable waste, food and leaf waste, orphan waste, hazardous waste, or infectious waste, which are separated and disposed of according to sanitary standards.

≤0.3 kg/person/day

Monitoring

Quarterly reports

Daily data submission

Percentage of Recycled Waste Compared to Total Waste

Recyclable waste refers to waste, leftovers, or used materials that can be reprocessed or reused. It includes materials that can be transformed into raw materials for production, such as plastic bottles or packaging, glass, aluminum, metal, and paper, as well as food scraps or leaves that can be converted into organic fertilizer.

≥15%

Monitoring

Quarterly reports

Monthly data submission by the 15th of each month

References

2.2.2 Campus food waste

Total food waste (metric ton)	186
Campus population (n)	68,963

2.3 Student hunger

2.3.1 Student food insecurity and hunger

Mahidol University provides lunch scholarship support of 50 baht per meal, depending on each faculty. Students can contact their respective faculty directly.

Mahidol University is deeply committed to addressing student food insecurity and promoting access to safe, nutritious, and affordable meals. The Faculty of Social Sciences and Humanities ensures this through its Faculty Food Center (canteen), which serves students, staff, and the public.

The canteen operates under the Food Center Development and Management Committee, which oversees policies, service quality, hygiene, and environmental sustainability. The committee works with Assoc. Prof. Dr. Chaniphan Butyee, a nutrition expert from the Institute of Nutrition, Mahidol University, ensures that all food provided supports health and well-being.

All food vendors are selected through a transparent and fair process, meeting standards from the Department of Health and participating in the “Clean Food Good Taste” project. Every vendor (100%) passes biannual hygiene and quality assessments. Food handlers receive annual health checks and training on food safety and low-sodium meal preparation, supporting the university’s sodium reduction policy. Signs designed by students and staff encourage consumers to reduce sugar, fat, and salt, promoting healthier choices across campus.

The canteen enforces strict service and environmental standards, including consistent operating hours, non-plastic packaging, and the “No Turtle Safe Straws” campaign. All food and drink vendors must offer QR code payments and submit menu prices for review to ensure affordability and fairness.

The Food Center hosts 27 outlets—15 main restaurants, 4 snack shops, 2 fruit shops, and 6 beverage and bakery shops—located across two floors of the Social Sciences and Humanities Building 4. Facilities include seating for 300 people, handwashing sinks, free drinking water, and clean restrooms. Several restaurants now offer healthy, low-sodium, and organic dishes, such as Kuay Jap, Pad Thai, and Rad Na, which have won awards for promoting nutritious eating. The center also supports vegetarian, vegan, and Halal options, contributing to a sustainable and inclusive food system.

Beyond the canteen, Mahidol University provides a Lunch Fund, a financial assistance program to support students with limited means. This fund promotes good nutrition by allowing eligible students to enjoy balanced meals on campus for just 50 baht per meal. Students can apply through their respective faculties.

Additionally, the university offers welfare scholarships to support students in need, helping them pursue their education without financial hardship. These programs not only ease the burden on families but also promote responsibility, productivity, and long-term career success. Students interested in these opportunities can contact their faculty or the Mahidol University Student Affairs Office for more information.

Through these initiatives, Mahidol University actively advances several UN Sustainable Development Goals (SDGs):

SDG 2: Zero Hunger – ensuring access to nutritious food for all;
SDG 3: Good Health and Well-being – promoting low-sugar, low-fat, and low-sodium diets to prevent NCDs;
SDG 6: Clean Water and Sanitation – providing free, safe drinking water;
SDG 12: Responsible Consumption and Production – reducing plastic waste and encouraging sustainable practices.

Together, these programs reflect Mahidol University’s dedication to health, sustainability, and student well-being.

References

2.3.2 Students hunger interventions

Mahidol University continuously implements programs to prevent and alleviate student hunger, one of which is the Organic Vegetable Farm , established in 2008. The initiative aims to promote the consumption of safe, chemical-free vegetables among students, staff, and the surrounding community while encouraging sustainable food production and better use of university land.

The university transformed a 4-rai previously unused area into an organic farm by collaborating with experienced organic farmers. The soil was improved over two years using organic matter, manure, and bio-fertilizers, ensuring that vegetables could be grown without chemicals. Today, the farm includes three greenhouses, which significantly boost yields—80–90% compared to 20–30% in open plots—by protecting crops from extreme weather and improving growing conditions.

A wide variety of vegetables are cultivated, including kale, Chinese cabbage, choy sum, basil, chili, eggplant, okra, morning glory, and long beans. All crops are 100% toxin-free, as the farm uses only natural compost made from decomposed leaves, chicken and duck manure, coconut husks, rice husks, egg hormones, and Trichoderma fungi to enrich the soil.

Beyond promoting healthy eating, this project also supports local farmers, helping them generate income through the sale of organic produce, while allowing the university community to access affordable, nutritious, and chemical-free food. The initiative also demonstrates Mahidol University’s commitment to sustainable resource use, community development, and environmental stewardship.

Another key initiative is the Sustainable Food Pantry Project , organized by the Nakhon Sawan Campus Establishment Project, Mahidol University, as part of the courses Networking and Community Organization and Sustainable Farming Systems in the fiscal year 2025.

Located on approximately 1 ngan (100 square meters) of land at the Research and Academic Services Center, the project provides students with hands-on learning opportunities in hydroponic vegetable production and integrated farming within limited spaces. The goal is to upskill students through practical experience while promoting access to fresh, safe, and affordable food for campus personnel. Participants can consume the vegetables and agricultural products free of charge or purchase them at low prices.

This initiative responds to the challenges of urbanization and population growth, which have reduced agricultural land and increased food demand. Through this project, students and participants benefit by:

Learning how to plan, design, and implement agricultural systems in small or urban areas.
Gaining access to food for sharing and consumption within the campus community.
Contributing to a model for sustainable agriculture in limited spaces, serving as an example for the wider public.

The project’s main partners and stakeholders include:

The Research and Academic Services Center, Nakhon Sawan Campus Establishment Project, Mahidol University.
Students from the Sustainable Agriculture for Health and Entrepreneurship Program.

This initiative supports Mahidol University’s broader mission of promoting food security, sustainability, and practical agricultural education aligned with the UN Sustainable Development Goals (SDG 2: Zero Hunger).

Mahidol University also addresses student well-being and hunger through supportive academic and nutrition-focused interventions. During the midterm examination period (September 24–28, 2025), the Library and Knowledge Center opened its 1st and 2nd floors as 24-hour study spaces for students.

Over 4,300 students, faculty, and staff utilized these facilities, which were designed to provide a safe, comfortable, and well-equipped learning environment. To support students’ health and concentration, the center offered free food, snacks, and beverages, with contributions from Mae Ruay Factory Co., Ltd., university personnel, and members of the public.

This initiative reflects Mahidol University’s commitment to reducing student hunger, supporting academic success, and fostering a caring, inclusive campus community.

References

2.3.3 Sustainable food choices on campus

Mahidol University is committed to promoting sustainable and healthy food choices for all members of its community. The university offers a variety of vegetarian and vegan options across selected food outlets, including products from the Organic Vegetable Farm, which produces and sells chemical-free vegetables on campus.

A key partnership in this effort is the Memorandum of Understanding (MOU) signed on January 5, 2022, between Mahidol University International College (MUIC) and Tonkla Fahsai Foodcare Center Co., Ltd.. The collaboration focuses on academic and research cooperation in food innovation, product development, and sustainable business practices. It also supports practical learning experiences for MUIC students in areas such as food research, production, and marketing.

Through this partnership, Tonkla Fahsai Restaurant—a plant-based, health-focused restaurant —operates on campus, offering nutritious dining options for students, staff, and the public. The restaurant emphasizes innovative cooking techniques and nutritional balance, aligning with SDG 3: Good Health and Well-being.

Purpose of the Cooperation

To conduct research and development of innovative food products for commercial use.
To enhance student learning through hands-on experience in food innovation, production, marketing, and consumer studies.

Operations and Achievements

Food Innovation and Research
Collaborative research between MUIC and Tonkla Fahsai led to the patent of “Passion Fruit Sauce and Passion Fruit Sauce Production Method” (No. 20001, 2022). The project utilized passion fruit powder—made from the entire fruit, including the peel—as a zero-waste ingredient for developing functional food products such as plant-based yogurt with added fiber.
Student Learning and Development
MUIC students, together with Tonkla Fahsai representatives, participated in the APEC 2022 Future Food for Sustainability: Plate to Planet competition on October 29, 2022. Their project, Kaotommud Superfood , was selected among the top 60 finalists out of 2,018 teams, earning recognition and certificates from the Minister attached to the Prime Minister’s Office.

Through initiatives like these, Mahidol University continues to champion healthy, plant-based, and sustainable food innovations, integrating academic research with real-world applications that contribute to student development, environmental sustainability, and the UN Sustainable Development Goals.

References

2.3.4 Healthy and affordable food choices

Mahidol University is committed to ensuring that students, staff, and the public have access to healthy, safe, and affordable food across all campuses. The university operates an organic vegetable farm and multiple cafeterias that offer a wide range of nutritious meals, including vegetarian, vegan, and Halal options, to meet diverse dietary needs.

MU Cafeteria

A university-appointed committee—comprising representatives from the Physical and Environmental Division, Treasury Division, Legal Division, and Asset Management Center—oversees all cafeteria operations. This includes setting and monitoring food prices, nutritional value, and hygiene standards. Vendors are required to offer meals starting at 35 baht with appropriate portion sizes, ensuring affordability. Any price adjustments must be reviewed and approved by the committee based on necessity and economic conditions.

Mahidol University also promotes healthy eating through the Healthy University: Low Sodium Policy , which includes healthy menu campaigns, monthly vegetarian meals, and the promotion of products from local and organic farmers. All food handlers undergo annual health checks, and vendors receive training on hygiene and food safety. Regular inspections and random food sampling are conducted in line with the Ministry of Public Health’s Food Safety Program to guarantee that all food served is safe, clean, and nutritious.

Sustainable Operations and Environmental Practices

At the Salaya Campus, the MU Cafeteria located in the Mahidol Learning Center serves as a central food hub near student dormitories. To support the university’s environmental goals, it encourages users to bring reusable containers, offering discounts of 2 baht for drinks and 5 baht for food to reduce single-use plastics.

Drinking water stations equipped with ultrafiltration (UF) and UV sterilization systems—certified by the National Sanitary Foundation (NSF)—ensure access to safe, clean drinking water, reducing the need for plastic bottles and supporting SDG 6: Clean Water and Sanitation.

The Salaya Campus also features Aunt Ramphueng’s Vegetable Farm , a collaboration between Mahidol University and the Salaya Herbal Processing Farmers’ Housewives Community Enterprise. This 4-rai organic farm near the Faculty of Medical Technology produces pesticide-free vegetables sold at affordable prices, creating income opportunities for local farmers and promoting community-based sustainable agriculture.

University-Wide Cafeterias

Mahidol University provides cafeteria services across its campuses, including:

Salaya Campus: MU Cafeteria, Faculty of Social Sciences and Humanities, International College, Faculty of Nursing, College of Music, Faculty of Medical Technology, Faculty of Engineering, and the Institute of Nutrition.
Health Science Campuses: Faculties of Public Health, Tropical Medicine, Dentistry, Pharmacy, Medicine (Ramathibodi and Siriraj Hospitals).
Regional Campuses: Kanchanaburi, Nakhon Sawan, and Amnat Charoen Campuses.

In addition, the Tonkla Fahsai Restaurant —a health food restaurant emphasizing plant-based meals—and other university initiatives further strengthen Mahidol’s role as a leader in health-conscious dining.

Commitment to Health, Nutrition, and Sustainability

As a university renowned for its expertise in health sciences, Mahidol integrates research and practice to promote nutrition, food safety, and sustainable agriculture through its academic units such as the Institute of Nutrition and the Faculty of Public Health (Department of Nutrition and Dietetics). These efforts contribute directly to the United Nations Sustainable Development Goals (SDG 2: Zero Hunger) by ensuring food security, improved nutrition, and sustainable food systems for the university and beyond.

In addition, Mahidol University, recognized for its excellence in health sciences, houses several institutes and centers dedicated to promoting good health and nutrition for the Thai population and the global community. These institutions contribute to achieving food security, ending hunger, improving nutrition, and promoting sustainable agriculture in alignment with Sustainable Development Goal 2: Zero Hunger.

References

2.3.5 Staff hunger interventions

Mahidol University is deeply committed to ensuring food security and nutrition for all members of its community, including staff, students, and the public. Through various faculty-level initiatives, the university continuously implements programs and policies that promote access to safe, nutritious, affordable, and sustainable food, directly supporting the United Nations Sustainable Development Goals (SDG 2: Zero Hunger).

Faculty of Social Sciences and Humanities: Model for Sustainable and Healthy Dining

The Faculty of Social Sciences and Humanities (SSH) has established a Faculty Canteen that provides clean, affordable, high-quality, and nutritious food for students, staff, and the public. Its operations align with several UN Sustainable Development Goals, including:

SDG 2: Zero Hunger – ensuring access to nutritious food for all.
SDG 3: Good Health and Well-being – encouraging low-sugar, low-fat, and low-sodium diets to prevent non-communicable diseases.
SDG 6: Clean Water and Sanitation – providing free drinking water and maintaining proper water management.
SDG 12: Responsible Consumption and Production – promoting recycling, reducing plastic use, and minimizing waste.

The canteen is managed by the Food Center Development and Management Committee, which oversees policies, vendor selection, quality control, and sustainability practices. The committee works under the guidance of Associate Professor Dr. Chaniphan Butyee, a nutrition expert from the Institute of Nutrition, Mahidol University.

All food vendors undergo a transparent selection process and must comply with the Department of Health’s “Clean Food Good Taste” standards, with assessments conducted twice yearly. In 2024, 100% of the 27 participating restaurants passed these assessments. Vendors and food handlers receive annual health checks and training in hygiene and low-sodium cooking, supporting the university’s Low Sodium Policy.

The canteen also implements a “Reduce Sweetness, Fatness, and Saltiness” campaign, featuring signs designed by students and staff to encourage healthier seasoning habits.

Environmentally, the canteen enforces strict sustainability measures:

Vendors must use eco-friendly containers and avoid foam packaging.
Beverage stalls promote personal cup use and have eliminated plastic straws under the “No Turtle Safe Straws” project (since FY 2021).
All vendors must accept QR code payments to enhance hygiene and reduce cash handling.

The food center includes 27 shops—15 main restaurants, 4 snack stalls, 2 fruit vendors, and 6 beverage and bakery shops—serving approximately 300 patrons at a time. Facilities include clean restrooms, handwashing sinks, free water stations, fans, and televisions, creating a comfortable and hygienic dining environment. The canteen continues to expand its offerings to include healthy, vegetarian, plant-based, and Halal food, positioning itself as a model of sustainable food management within the university.

Sustainable Food Pantry Project: Nakhon Sawan Campus

The Sustainable Food Pantry Project at Mahidol University’s Nakhon Sawan Campus exemplifies the university’s proactive approach to combating hunger and promoting agricultural education.

Located on approximately 1 ngan (100 square meters) of land at the Research and Academic Services Center, this project serves as a hands-on learning site for students in the Sustainable Agriculture for Health and Entrepreneurship Program.

Students learn hydroponic vegetable cultivation and integrated farming in limited spaces, equipping them with practical skills for urban and small-scale agriculture. The produce is distributed free or at low cost to campus staff and the local community, improving food access and affordability.

The project also addresses challenges from urbanization and shrinking agricultural land by modeling sustainable farming in compact environments. Its benefits include:

Practical learning in small-scale, sustainable agriculture.
Access to safe and affordable food for staff and students.
Serving as a replicable model for urban communities seeking to enhance food self-sufficiency.

Partners include the Research and Academic Services Center, Nakhon Sawan Campus Establishment Project, and students from the Sustainable Agriculture for Health and Entrepreneurship Program.

This initiative reinforces Mahidol University’s mission to advance food security, nutrition, and sustainability, directly supporting SDG 2: Zero Hunger and promoting a resilient campus food ecosystem.

References

2.4 Proportion of graduates in agriculture and aquaculture including sustainability aspects

Proportion of graduates in agriculture and aquaculture	9.95
Number of graduates	8,140
Number of graduates from agriculture and aquaculture courses including sustainability aspects	810

2.5 National hunger

2.5.1 Access to food security knowledge

Mahidol University is dedicated to advancing food security and sustainable agriculture through the dissemination of knowledge, skills, and technology to local farmers and food producers. The university regularly conducts outreach projects and academic collaborations that empower communities to achieve self-reliance, sustainable food production, and resilience to food crises.

Lecture on Promoting Community Food Security and Community Food Banks

On December 23, 2024, Assistant Professor Dr. Watchara Jintakovit, Assistant Vice President for Education at Kanchanaburi Campus and Chair of the Master of Science Program in Food Resources and Ecosystem Sustainability, together with Dr. Thakon Wittayathanaratana from the Food Technology Program, delivered a lecture titled “Promoting Community Food Security and Community Food Banks” to members of the Pak Phraek Phatthana Farmers’ Housewives Group.

Students from the Food Technology and Conservation Biology programs also participated in this activity, which was part of a project organized by the Kanchanaburi Provincial Agricultural Office to enhance food security for household and community consumption.

The project’s objectives include:

Strengthening and developing farmer organizations for greater self-reliance.
Enhancing entrepreneurial and agricultural management skills among local farmers.
Increasing household income and reducing expenses through sustainable practices.
Promoting safe, sufficient, and reliable food systems to mitigate food shortages during crises.

The event took place at the Pak Phraek Phatthana Farmers’ Housewives Group, Pak Phraek Subdistrict, Mueang Kanchanaburi District, and served as a practical platform for knowledge exchange between Mahidol University experts, students, and the local farming community.

This initiative reflects Mahidol University’s ongoing commitment to SDG 2: Zero Hunger, SDG 12: Responsible Consumption and Production, and SDG 13: Climate Action, by promoting sustainable agricultural education and community-based food security strategies.

Open Field Day: Community-Based Soil Analysis and Sustainable Agriculture Training

Organized by: Research and Academic Services Center, Nakhon Sawan Campus Establishment Project, Mahidol University

Mahidol University continuously supports local agricultural development by integrating classroom learning with real-world community engagement. The Open Field Day: Soil Analysis Project aims to enhance farmers’ soil management knowledge, reduce production costs, and promote sustainable and climate-resilient farming practices.

Project Overview

The initiative combines academic learning with hands-on community service, enabling students and faculty to collaborate directly with local farmers. The project trains participants to conduct soil analysis using NPK test kits, develop community soil data maps, and promote the use of tailor-made fertilizers in rice fields—helping farmers optimize nutrient use and reduce input costs.

Objectives

Develop students’ practical soil analysis skills through experiential learning.
Strengthen university–community partnerships.
Foster volunteerism and community engagement.

Activities and Implementation

The first Open Field Day was held on May 12, 2023, at Yang Khao Subdistrict Administrative Organization, Phayuha Khiri District, Nakhon Sawan Province. The project was conducted by the Research and Academic Services Center in collaboration with the Yang Khao Subdistrict Administrative Organization and the Yang Khao Subdistrict Rice Seed Farmers’ Group.

50 local farmers participated by submitting soil samples for analysis.
Students from the Sustainable Agriculture for Health and Entrepreneurship Program (SMART Farmer curriculum) assisted in soil testing, data collection, and fertilizer recommendations.
Upskilling sessions were provided for young farmers on soil sampling, testing, and fertilizer management.
The initiative expanded upon the earlier “Fertilizer for Community” Project under the U2T for BCG Economy framework (2022).

The project continued in 2024, with another field day on November 27, 2024, at Thap Khrit Subdistrict, Chumsaeng District, Nakhon Sawan Province. Led by Mr. Thanakorn Chanmakasit and Ms. Wimonrat Atthabun, agricultural academics from Mahidol University, the session was integrated into the Soil Management for Agriculture course under the SMART Farmer curriculum.

Impact and Alignment with SDGs

This project promotes:

SDG 2: Zero Hunger – by supporting sustainable and efficient food production.
SDG 13: Climate Action – by building adaptability to changing weather and environmental conditions.
SDG 15: Life on Land – through improved soil quality and ecosystem preservation.

By linking education, research, and community engagement, Mahidol University empowers farmers with knowledge-based tools for resilient and sustainable agriculture, contributing to Thailand’s long-term food security goals.

Dissemination of Research Knowledge on Nutrition, Bioactive Compounds, and Health Properties of Edible Mushrooms in Amnat Charoen Province through an Educational Card Game by Institute of Nutrition, Mahidol University

Background and Significance

A survey of mushroom species in the Dong Yai Community Forest, Amnat Charoen Province, revealed that the forest is rich in biodiversity and yields a large variety and quantity of mushrooms each year. The forest serves as an important food source for people in Dong Yai and nearby communities. However, due to a lack of knowledge and proper management, local practices have led to the loss of mushroom species and degradation of forest ecosystems. Providing scientific knowledge to the community can help foster understanding and promote the conservation of natural resources.

Study Area: Amnat Charoen Province

Objectives

To support the royal initiative under the Plant Genetic Conservation Project under the Royal Initiative of Her Royal Highness Princess Maha Chakri Sirindhorn (RSPG) in the area of utilization by developing an educational card game, MUsho, to disseminate knowledge about the nutritional values, bioactive compounds, and health properties of edible mushrooms found in Amnat Charoen Province. The project aims to enhance public understanding of mushroom species, raise awareness of the proper and sustainable use of biological resources, and promote biodiversity conservation .

Funding Source: Biodiversity-Based Economy Development Office (Public Organization)

Utilization of Research Outcomes

A training workshop was organized to transfer research knowledge on mushrooms to local communities and secondary school students in Amnat Charoen Province, promoting the application of research findings for community benefit.

References

2.5.2 Events for local farmers and food producers

Mahidol University consistently organizes community engagement events that connect local farmers and food producers with academic experts to promote knowledge exchange and sustainable development. Through initiatives such as Open Field Day: Community-Based Soil Analysis and Sustainable Agriculture Training, the Baan Trirat Community Business Learning Market Project, SMART Farmer: The Path to Sustainable Development, and Resilient Agriculture Promotion, the university fosters practical learning, supports local entrepreneurship, and enhances agricultural resilience — advancing sustainable food systems and community well-being.

Open Field Day: Community-Based Soil Analysis and Sustainable Agriculture Training

The Open Field Day: Community-Based Soil Analysis and Sustainable Agriculture Training exemplifies Mahidol University’s commitment to advancing sustainable agriculture through education, research, and community collaboration. By equipping farmers with practical soil management knowledge and fostering student engagement in real-world problem-solving, the project strengthens local agricultural resilience and supports Thailand’s transition toward a sustainable, low-carbon, and knowledge-driven economy.

The Open Field Day initiative has generated significant benefits for both the academic community and local farmers:

Enhanced farmer knowledge and efficiency: Farmers gained practical skills in soil testing and fertilizer management, leading to improved soil health and reduced production costs.
Student experiential learning: Students applied classroom knowledge in real-world contexts, strengthening their technical and problem-solving abilities.
Sustainable agricultural practices: The project encouraged the use of data-driven fertilizer application, reducing chemical overuse and promoting environmental conservation.
Community empowerment: Strengthened collaboration between Mahidol University and local communities fostered long-term partnerships for sustainable rural development.
Contribution to national sustainability goals: The project supports Thailand’s BCG (Bio-Circular-Green) Economy model and aligns with global Sustainable Development Goals (SDGs 2, 13, and 15).

The Baan Trirat Community Business Learning Market Project , initiated by Mahidol University Kanchanaburi Campus, was developed to address agricultural challenges and enhance the value of community enterprise products by creating a direct link between producers and consumers. Located along Highway No. 323 in Sai Yok District—a major route to Sangkhla Buri and Thong Pha Phum—the project seeks to establish a community market that not only serves as a trading hub but also as a new tourism destination. This market leverages the area’s rich biodiversity, where locals collect forest products such as bamboo shoots, Pak Wan (Melientha suavis), and termite mushrooms, to promote local economic growth and create new income opportunities for villagers and nearby schools.

Mahidol University plays a central role in this initiative by providing technological knowledge transfer, consultation, and training programs. In its first phase, demonstration areas and workshops were established to develop participants’ skills in agricultural production, marketing, and business management. The project’s long-term goal is to cultivate “multiplying trainers” who can share their expertise within the community, enabling the market to evolve into a self-sustaining, lifelong learning space. Within three years, the market aims to become a well-known stop for travelers passing through Sai Yok District, strengthening community self-reliance and supporting local education through a market fund for Wat Triratnaram Charity School.

The project has already yielded tangible results. It has introduced technologies for water-efficient cultivation, crop rotation, and value-added processing, particularly focusing on radish-based products such as preserved radish, food, soaps, and cosmeceuticals. Community members have collaborated to produce over 10 tons of fresh radish, while also gaining knowledge of hygiene, waste management, and environmental standards. The initiative has successfully fostered collaboration among communities, temples, schools, universities, and local authorities, leading to the establishment of the Sai Yok Community Way Market—a recognized hub for agricultural innovation and sustainable commerce. Regular community-led activities now take place every Sunday, reflecting the project’s success in empowering local residents, conserving natural resources, and building a strong, self-sustaining community network.

SMART Farmer : Growing a Sustainable Future

The SMART Farmer curriculum at Mahidol University emphasizes integrated farming, agricultural product processing, and entrepreneurship, equipping students with the knowledge and skills to enhance food security, sustainability, and economic resilience. By combining scientific, technological, and business insights, the program prepares a new generation of farmers to meet modern agricultural challenges — from resource efficiency and productivity improvement to climate change adaptation — while fostering innovation-driven community leadership.

A highlight of this initiative is the SMART Farmer Fair, organized annually by the Nakhon Sawan Campus Establishment Project. The fair, part of the Bachelor of Science in Sustainable Agriculture for Health and Entrepreneurship program, serves as both a learning platform and a showcase for student-developed agricultural innovations and products. It provides hands-on experience in marketing, entrepreneurship, and sustainable farming practices, allowing students to gain real-world business skills and collaborate with local farmers, agricultural agencies, and private-sector partners.

Held continuously since 2023, with venues such as V-Square Plaza and Central Nakhon Sawan Shopping Center, the event features agricultural product exhibitions, demonstrations of IoT-based farming, competitions, and workshops on sustainable agricultural innovation. These activities strengthen university-community ties and highlight the success of Mahidol’s efforts in producing capable, sustainability-minded graduates.

The SMART Farmer Fair directly supports several UN Sustainable Development Goals (SDGs) — notably SDG 2 (Zero Hunger) by promoting food security through integrated farming; SDG 3 (Good Health and Well-being) through safe, nutritious food production; SDG 4 (Quality Education) via experiential learning; SDG 8 (Decent Work and Economic Growth) through entrepreneurship and job creation; and SDG 12 (Responsible Consumption and Production) by encouraging efficient resource use and waste reduction. Together, these efforts reflect Mahidol University’s holistic approach to advancing sustainable agriculture and community resilience.

Resilience Agriculture Concept Promotion : The Creation Of Community Economy

Mahidol University actively promotes the concept of “Resilience Agriculture” as a foundation for building a strong community economy before advancing toward global sustainability. Supported by the Rockefeller Foundation—an organization historically focused on public health but now expanding its efforts to address climate and environmental challenges—Mahidol University integrates resilience thinking into agriculture to ensure long-term sustainability.

Associate Professor Dr. Nattawut Phimpha, Assistant Dean for Sustainable Development and Chairman of the Sustainable Management Program at the College of Management, Mahidol University (CMMU), describes Resilience Agriculture as “a new imperative for sustainability.” It emphasizes that global agriculture must operate in harmony with climate dynamics to remain viable in the face of environmental change.

Through collaboration with the Rockefeller Foundation, CMMU plays a central role in the Nakhon Sawan Campus Establishment Project, which explores the application of resilience agriculture to strengthen Nakhon Sawan’s community-based farming systems. The project brings together local leaders and farmers to discuss the impacts of climate change, identify challenges, and co-create sustainable agricultural solutions. Mahidol’s academic team acts as mentors, combining local wisdom with scientific knowledge and publishing their findings in the international journal Sustainable Economies.

The initiative highlights that achieving food security requires understanding and managing interconnected factors such as water resources, environmental preservation, and sustainable fishing or farming practices. By helping communities adapt to droughts, improve water management, and adopt eco-friendly production methods, Mahidol University supports long-term environmental and economic stability.

In addition, Mahidol University’s sustainability team participated in a UNITAR training program at the University of Victoria, Canada, where they studied information management and sustainability practices. Lessons learned—such as tracking resource use, energy efficiency, and carbon emissions—are now being integrated into Thailand’s agricultural planning. The training also emphasized the value of interdisciplinary collaboration, linking fields like engineering, social science, public health, and communication to enhance sustainability outcomes.

Ultimately, Mahidol University’s mission is to bridge academic knowledge with community practice, empowering local farmers to become resilient, sustainable, and self-reliant. By fostering sustainability from “university to community,” Mahidol University aims to strengthen Thailand’s community economy and position it as a model for sustainable agricultural development in the global context.

References

2.5.3 University access to local farmers and food producers

Mahidol University provides research support to local farmers and food producers to enhance sustainable farming practices and promote environmentally responsible agricultural development.

Several research projects have been implemented to help local farmers improve their production quality and efficiency, including:

Environmentally Friendly Commercial Rice Cultivation for Sustainable Production and Consumption

This project represents one of the key approaches to achieving the Sustainable Development Goal (SDG) 12: Responsible Consumption and Production, ensuring safe and sustainable production systems. It also aligns with the promotion of a green economy in the agricultural sector.

Project Objectives

To develop a model for wet-season rice cultivation that reduces chemical fertilizer use among communities surrounding the campus.
To lower production costs by minimizing chemical fertilizer usage.
To strengthen relationships between the university and local communities.

As part of the Nakhon Sawan Campus Establishment Project, Mahidol University carries out its mission of providing academic services and integrated knowledge transfer to promote environmental and agricultural sustainability, food security, and community development. This mission supports SDG 12 and responds to the predominantly agricultural nature of the surrounding area, where rice, corn, cassava, and sugarcane are the main crops.

The project originated from the interest of Ms. Isariyaporn Promphitak, a fourth-year student in the Bachelor of Science in SMART Farmer Program, who conducted her thesis on reducing rice production costs using her family’s rice field as a case study. This collaboration between the university and the local community led to the establishment of the Environmentally Friendly Commercial Rice Cultivation Project. The project serves as a model for cost-effective and eco-friendly rice farming through the use of customized fertilizer technology.

The project activities are also integrated into the Soil Doctor and Plant Production Science courses for second-year students in the Bachelor of Science in Smart Farmer Program. The teaching approach was redesigned from classroom lectures to field-based learning, allowing students to collect real data from experimental plots in the community. This hands-on experience fosters collaboration between senior and junior students and enhances learning through real-world application.

Project Implementation

Before the project: Soil testing and nutrient analysis were conducted to determine fertilizer requirements based on soil test results and customized fertilizer formulation.
During the project: Two rice plots were prepared—one using conventional fertilizer methods and the other using customized fertilizer. Data were collected on rice growth at 60, 90, and 120 days, as well as yield components and total production.
After the project: Statistical comparisons were made between the two plots. Students and farmers jointly reflected on lessons learned, identified challenges, and proposed improvements for future expansion.

Results and Findings

Analysis of production costs revealed that the use of customized fertilizer reduced fertilizer expenses by 6%, from 24% to 18% of total costs. The average yield per rai (at 14% moisture content) was 1,400 kg/rai for the customized fertilizer plot, compared to 860 kg/rai for the conventional plot.

This indicates that customized fertilizer application reduced chemical fertilizer use from 26 kg/rai to 22 kg/rai, while increasing yield due to nutrient optimization suited to the crop and soil conditions. The approach not only enhances productivity but also minimizes excessive chemical accumulation in soil and the environment, contributing to sustainable and eco-friendly rice production.

Improving Soil Sediment Quality of Bueng Boraphet Using Compost from Aquatic Weeds for Agricultural Use under the BCG Economy Model of Nakhon Sawan Province

The study found that soil sediment from Bueng Boraphet, when mixed with compost made from aquatic weeds, can be transformed from unsuitable material for cultivation into soil suitable for plant growth. The optimal mixing ratios by weight are 50% aquatic weed compost : 50% sediment and 60% aquatic weed compost : 40% sediment. Both formulas increase the organic matter and nutrient content of the sediment, making it a viable alternative for farmers, local communities, and related agencies around Bueng Boraphet. This approach supports circular agricultural use and can be further developed into commercial soil products, aligning with the Bio Economy concept. Additionally, this method helps convert sediment—previously a source of water pollution—into a valuable and environmentally beneficial resource.

Project Objectives

To improve the quality of Bueng Boraphet sediment, which is unsuitable for cultivation, by mixing it with compost made from aquatic weeds in various ratios.
To study the growth performance of plants cultivated in the improved soil.
To examine the sensory characteristics of plants grown in the improved sediment.

Under the BCG (Bio-Circular-Green) Economy Model, Nakhon Sawan Province focuses on three main development areas:

Restoration and development of Bueng Boraphet.
Establishment of a Bio Hub for sugarcane.
Enhancement of rice production efficiency.

Bueng Boraphet, Thailand’s largest freshwater lake, covers 132,737 rai across three districts—Mueang Nakhon Sawan, Chum Saeng, and Tha Tako. During the Academic Seminar on the Development and Rehabilitation of Bueng Boraphet held on November 30, 2021, ten urgent action points were identified, including:

Water management and sediment dredging for agricultural use.
Promotion of eco-friendly farming.
Riparian tree planting to prevent soil erosion.
Cultivation of aquatic plants for water filtration.
Use of renewable energy for water pumping.
Value addition from Bueng Boraphet’s natural resources.
Production of fertilizer from lake sediment.
Processing of aquatic weeds.
Utilization of fish waste.
Giant freshwater prawn farming.

This research focuses on Point 7, addressing sediment and aquatic weed management—key environmental challenges in the area. In 2021, data showed that 19 provinces in the central and eastern river basins collected approximately 4.5 million tons of aquatic weeds. Excessive aquatic weed growth and sediment accumulation have caused water shallowing, affecting biodiversity, tourism, and transportation, while requiring hundreds of millions of baht annually for management.

Research on “MU1 Monosex Giant Freshwater Prawn”

The research on MU1 Monosex Giant Freshwater Prawn provides a new alternative for Thailand’s giant freshwater prawn industry by increasing the production of male prawns, reducing farming costs, and raising farmers’ income compared to mixed-sex prawn farming.

The giant freshwater prawn (Macrobrachium rosenbergii) is one of Thailand’s most valuable freshwater aquatic species and a major economic resource. It is highly popular among consumers due to its large size, tender meat, and flavorful head fat, making it a preferred ingredient in various dishes such as tom yum, grilled, or roasted prawn. However, production levels have been inconsistent due to low survival rates, slow growth, and a shortage of high-quality, disease-free post-larvae. Farmers also face reduced income opportunities because mixed-sex farming results in a higher proportion of females and small-sized prawns, which are sold at significantly lower prices than males.

To address these challenges, Mahidol University researchers have developed the MU1 Monosex Giant Freshwater Prawn strain through selective breeding and advanced sex-reversal techniques. This innovation enables all-male prawn farming, which offers several advantages—higher survival rates, faster growth, shorter culture periods, and reduced production costs. The approach enhances productivity, increases product value, and strengthens Thailand’s competitiveness in the global prawn market.

The MU1 strain has gained strong interest from hatcheries and prawn farmers nationwide. Between August 2020 and August 2025, a total of 18,640 broodstock have been distributed for use in hatcheries to produce male prawns for grow-out ponds.

Production forecasts based on the number of sold nauplii are as follows:

2021: At least 9,288 tons of male prawns, accounting for 12% of the country’s total production.
2022: At least 12,384 tons, or 20% of national production.
2025: Expected to reach 19,200 tons, representing 25–30% of total production.

The adoption of MU1 male prawns has significantly increased income for hatcheries and pond farmers—by at least 1.3 times compared to mixed-sex farming. Moreover, the culture period in earthen ponds has been reduced by 20–30%, lowering costs related to feed, electricity, and labor. This efficiency allows farmers to increase production cycles from two to three or four crops per year, further boosting profitability and sustainability in Thailand’s freshwater prawn industry..

References

2.5.4 Sustainable food purchases

Mahidol University is committed to advancing sustainable development in alignment with the 17 Sustainable Development Goals (SDGs) through the Mahidol University Sustainability Action initiative. Recognizing that food is a fundamental necessity of life, the university prioritizes access to clean, safe, and nutritious food free from hazardous chemical residues. Mahidol University Announcement: Policy on Promoting Sustainable, Nutritious, and Hygienic Food (B.E. 2023) ensures sustainable consumption and production practices through the following measures:

Promotion of Safe and Nutritious Food Sources

Encourage the use of high-quality ingredients from safe, contaminant-free sources with regular quality inspections to ensure consumer safety.
Animal products must originate from hygienic, legally licensed farms that are free from harmful chemicals.
Aquatic products must come from legal, sustainable fishing operations or responsible local fisheries.
Vegetables, fruits, and plants must be seasonal, locally sourced, and free from chemical contaminants.

Transparent Procurement System

Support a verifiable raw material procurement process that prioritizes entrepreneurs committed to consumer health and the use of sustainably sourced food ingredients.

Food Sanitation and Safety Standards

Ensure all food vendors within university premises adhere to food hygiene standards as specified by the Ministry of Public Health’s Regulations on Food Sales Hygiene (B.E. 2561).
Conduct regular health and sanitation assessments of food establishments by qualified public health experts.
Maintain high sanitation standards, including waste segregation, proper container cleaning systems, and pest control within food service areas.

Healthy and Sustainable Menus

Promote the availability of nutritious food options such as low-fat, low-sodium, reduced-sugar, vegetarian, and plant-based menus to enhance consumer health and well-being.

Fair Pricing and Local Sourcing

Regulate food prices to reflect appropriate quality and quantity while prioritizing the use of seasonal ingredients from local farmers.

Collaborative Networks

Encourage partnerships among universities, food vendors, and community agricultural networks to support sustainable and organic food systems.

Awareness and Engagement Campaigns

Promote public awareness on safe and healthy food consumption, food waste separation, and sustainable practices among students, staff, and the wider community.

Through this policy, Mahidol University reinforces its commitment to fostering a sustainable, health-conscious food ecosystem, ensuring that every meal served supports both human and environmental well-being.

Reference

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