Abstract
Phetchaburi and Phuket provinces in Thailand have been honored for the United Nations Educational, Scientific, and Cultural Organization (UNESCO) creative city for gastronomy since 2021 and 2015. Gastronomic tourism means a leisure trip to pursuit unique experience of eating and drinking. It covers and may producing waste at both food losses and food waste stages, or from food production, cultivation, processing, distribution, and to human food consumption. This study focuses the rests of community-based tourism in Satun province, Thailand—one of the highly outstanding of food cultures such as mix of Thai-Malay cultures, mix of food from ocean, plain, and mountainous areas—if they would like to propose themselves for gastronomic tourism especially in term of zero food waste from two major indicators; firstly, food service standard for tourism, and secondly, Thailand’s community-based tourism indicators. Results found that the indicators for zero food waste are food waste prevention, food waste reduction, food sharing and donation, food waste recycling, and sewage and food waste disposal.
Presenters
Umaporn MuneenamLecturer, Environmental Management Department, Faculty of Environmental Management, Prince of Songkla University, Songkhla, Thailand Melissa Yodkhayan
Student, Master Degree, Prince of Songkla University, Songkhla, Thailand Pongbaworn Suwannattachote
Environmental Management, Faculty of Environmental Management, Prince of Songkla University, Songkhla, Thailand
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Zero Food Waste, Gastronomy Tourism, Thailand
