Eating to Save the Planet: Why the Thai food industry is embracing sustainability

Main photo: From Jampa Garden to table

The very act of eating is often perceived as a “destroyer” of the planet, contributing to deforestation, pollution, and climate change. However, a growing movement suggests that food consumption can be a powerful tool for positive change.

Is “eating to save the planet” a realistic goal? While it might seem far-fetched for the average consumer, it’s a concept that businesses are taking very seriously.

Entrepreneurs and chefs are increasingly confident that sustainable consumption is not only possible but also gaining traction, especially in the post-Covid era, where health consciousness has soared.

Chef Rick Dingen

Arrut Navaraj, managing director of Sampran Garden and President of the Thai Organic Consumer Association (TOCA), spoke at the Sustainability Expo 2024 about the growing awareness among consumers.

“People are becoming more conscious, especially after the pandemic,” he said.

“They’re more aware of food waste and the importance of the food supply chain. Questions like ‘Where can I find organic food?’ and ‘How can I find reliable sources?’ are common. That’s what our association is working on: directing consumers to authentic organic sources.”

Michelin Green Star chef Rick Dingen shared his experiences at the same event.

Chef Rick Dingen at his garden.

“Over the past five years, the number of customers at Jampa restaurant has increased significantly. We’ve noticed that our customers are more curious about where our ingredients come from and how we prioritize sustainability. This is something we’re constantly working on. We also collaborate with the best organic fishermen to ensure we get high-quality and sustainable ingredients.”

Both Chef Dingen and Arrut, the initiator of the community-oriented “Sampran Model,” agree that there needs to be a larger consumer base to drive this movement.

Carrot snack at Jampa

This requires collaboration with partners from various sectors to make organic information accessible and organic products easily available to consumers.

Arrut emphasized the importance of organic farming:

Chef Rick Dingen and Arrut Navaraj

“Why is organic important? It’s clear that it’s crucial because it reduces carbon emissions and is the best choice. Currently, Thailand has approximately 300,000-500,000 organic farmers, accounting for 3% of all farmers. There are about 1 million rai of organic rice being cultivated by rice growers, which is less than 1% of the total agricultural land.”

Jampa restaurant, a two-Michelin-starred establishment, has its own organic garden where the chef sources ingredients. The garden is managed sustainably, and the restaurant adheres to a zero-waste policy, converting food waste into compost for the garden. Chef Rick believes there’s no need for chemical fertilizers when food waste can be repurposed.

The chef tailors his menu based on seasonal produce—vegetables and seafood sourced from local fishermen. Besides using homegrown ingredients, Chef Rick works closely with local farmers and fishermen to understand what’s in season. He visits his suppliers about twice a week to plan his menu.

“I believe in cooking with what nature provides,” he said. “Everything is based on the season.”

Sampran Garden’s “Happy Market,” located in Nakhon Pathom, about 30 kilometres from Bangkok, has been running for 14 years.

It connects organic farmers directly with consumers. This allows farmers to earn higher incomes and consumers to access fresh, pesticide-free produce at affordable prices.

The model has increased consumer engagement, with over 500 shoppers visiting the market each weekend.

Buying directly from organic farmers not only empowers them to set fair prices but also reduces production costs by eliminating the need for chemicals.

“Farmers can set their own selling prices. This is the first time they have been able to grow and price their products as they wish,” said Arrut.

Both the chef and Arrut believe in the superiority of local ingredients. They argue that local produce is not only fresher but also more sustainable and reduces carbon emissions.

Photo: From Jampa Garden to table

“We eat too much salmon,” Arrut said. “Local food is better for us because nature provides the best for us in our environment.”

“I think sustainable food is the model for the future. People want healthier food as they care more about their health, and they are curious about the ingredients,” said Chef Rick, adding that Thailand has amazing local vegetables everywhere, and he travels around the country to source new ingredients.

When asked if the introduction of the Michelin Green Star helps promote sustainability, the chef said that it has changed the mindset of people in the industry towards sustainability. “It is a good showcase,” he noted.