Browsing by Author "Pongkijvorasin S."

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    Constructing practice-oriented futures for sustainable urban food policy in Bangkok
    (2022-05-01) Kantamaturapoj K.; McGreevy S.R.; Thongplew N.; Akitsu M.; Vervoort J.; Mangnus A.; Ota K.; Rupprecht C.D.D.; Tamura N.; Spiegelberg M.; Kobayashi M.; Pongkijvorasin S.; Wibulpolprasert S.; Mahidol University
    Conventional policy approaches emphasize technical solutions and individual behavioral change, but practice-based policy approaches offer an alternative. This paper examines the operationalization of a practice-oriented futures policy development process. The process builds on practice theory to generate alternative sustainable future pathways and policy intervention ideas, and in doing so, extends the vocabulary for policy-focused futures work. We focus on three practices with implications for urban sustainability - food purchasing, eating out, and home cooking in Bangkok, Thailand. A multi-phase process of interlinked workshops including visioning, scenario evaluation, and transition pathways was enacted with food system actors and policy makers. Role-play and narrative elements were incorporated to elicit transformative and systems knowledge on how practices are or might be embedded in everyday life and generated policy ideas to enable such practices to emerge in the future. Different practices showed varying degrees of amenability to the process, based on participants' sense of agency and individual and community-based practice memories. This paper contributes to our understanding of how future practices are co-constructed and how policies might guide practice trajectories in the future. Practice-oriented futures policy development opens pathways for integrated policy ideas, mirroring the growing recognition for integrated governance structures.
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    Evaluating the sustainability of restaurant supply chains: A case study of organic restaurants in urban Thailand
    (2025-06-01) Thongplew N.; Kantamaturapoj K.; Pongkijvorasin S.; Tawinnorppanan P.; Laborgne P.; Thongplew N.; Mahidol University
    This study investigates the sustainability of the organic restaurant supply chain, particularly in the Bangkok Metropolitan Area and Phuket in Thai-land. The objectives of this study are to (1) establish sustainability criteria suitable for different con-texts in urban Thailand, (2) evaluate the existing degree of sustainability in the organic restaurant supply, and (3) compare the interests and view-points of organic farmers, restaurateurs and consumers concerning supply chain sustainability. The scoping review was conducted to establish the sus-tainability criteria for the organic restaurant supply chain and implement these criteria in the context of urban Thailand. A total of 21 key informants underwent in-depth interviews to investigate their current sustainable practices as well as their perspectives regarding sustainability concerns. The sustainability criteria can be classified into four pri-mary dimensions: economic; environmental and welfare; sociocultural; and governance. The find-ings of the study indicate that the organic restaurant supply chain has made substantial progress toward sustainability in the sociocultural and governance dimensions. However, the economics as well as the environmental and welfare dimensions have received lower levels of recognition by consumers.