The Office of the Permanent Secretary for Higher Education, Science, Research and Innovation (OSHE) together with Nakhon Ratchasima Rajabhat University is advancing the 2026 Professional Thai Food Entrepreneurs project. The initiative aims to enhance the capabilities of food entrepreneurs and personnel, while building on the food wisdom and cultural capital of the Nakorn Chai Burin group—covering Nakhon Ratchasima, Chaiyaphum, Buriram, and Surin—to create jobs, income, and economic value for communities.
The project operates under a memorandum of understanding on food business development in the Northeast region, with Nakhon Ratchasima Rajabhat University serving as the project management unit. University executives, faculty members, food experts, and professional chefs collaborate to transfer knowledge.
For example, Assistant Professor Dr. Anarat Jaisamran, Vice President for University Council Affairs, Special Affairs, and International Relations; Assistant Professor Sutheera Khemthong, Vice President for Planning, Budget, and Local Development; Chef Chumpol Jangprai, UN Sustainable Food Ambassador and two-star Michelin chef; Chef Tum-Nattapong Theerananpichit, Director of the Thai Culinary Institute (TCA); and a Thai food expert and Million Baht Massaman award winner, together with trainees.
The project's key activities took place from 26 August to 4 September 2026, featuring both theoretical and practical training on ethnic foods and signature Nakorn Chai Burin menus from the four provinces. The curriculum covered local ingredient selection, cooking techniques, preserving flavor and regional uniqueness, and applying knowledge to develop menus for restaurant businesses and careers.
A total of 155 participants completed the training, contributing to building and developing skilled, knowledgeable food professionals ready for careers. The project also fosters a network of food entrepreneurs in the Northeast. Its core goal is not just passing on recipes and cooking skills but preserving identity, enhancing wisdom, and creating added value by blending local culinary arts and culture with modern food knowledge to meet current consumer and market demands.
OSHE and Nakhon Ratchasima Rajabhat University hope the project will be a key mechanism to upgrade food personnel and entrepreneurs in Nakorn Chai Burin, promoting local foods as cultural capital that generates economic value, jobs, income, and community strength.
Simultaneously, the project reflects the role of higher education institutions as connectors of knowledge, local wisdom, entrepreneurs, and community economies, collectively advancing Thai and ethnic foods for broader recognition, while creating opportunities to expand into food tourism and creative regional economic development in the future.
Green Business Leaders Mr. Chatisiri Sophonpanich, President and CEO of Bangkok Bank Public Company Limited, presided over the closing ceremony of the Green Transition Academy Class 2, presenting certificates to all 50 graduates and awarding prizes for business development plans demonstrating concrete strategies to reduce energy use and greenhouse gas emissions, under the theme Beyond Net-Zero: From Energy Transition to Energy & Carbon Roadmap Project. Dr. Siri Jirapongphan, Bank Director; Dr. Kobsak Pootrakul, Senior Executive Vice President and Company Secretary; and other bank executives attended the ceremony and extended congratulations.
The winning business development plan in the Beyond Net-Zero competition was the REAL REAL group, who proposed reducing energy use and greenhouse gas emissions through cooling technology that can control individual areas and waste recycling to add value. They also enhanced customer experience in hotels by using ingredients sourced from within the hotel and nearby areas.
The first runner-up was the Carbon Credit group, presenting greenhouse gas and energy reduction throughout the automotive industry's supply chain, from raw materials and production technology to assembly, sales, and low-carbon transportation to customers.
The second runner-up was the 1G group, representing the seafood industry. They demonstrated energy and greenhouse gas reductions via production technologies certified by the Marine Stewardship Council and managing by-products to create value, such as fish burger patties made from meat attached to bones.
Bangkok Bank has conducted two rounds of the Green Transition Academy, training 97 executives, business owners, and heirs from various industries. Graduates gained in-depth knowledge and practical guidelines and formed business collaboration networks that help develop actionable plans applicable in their organizations.
As a trusted partner, Bangkok Bank supports clients through every step of the sustainability transition by promoting knowledge, connecting business partners, and providing financial services, credit, and suitable solutions to help businesses shift to green operations and achieve sustainable growth.