KEEEN Biotech Group Joins Forces with Partners to Promote the “Food-Saving Kitchen,” Transforming Surplus Ingredients into Special Meals
The National Science and Technology Development Agency (NSTDA), the initiator of the Food Bank Project, together with the Scholars of Sustenance Foundation Thailand (Thai SOS) and five partner organizations, officially launched the “Cookbook: Recipes from Surplus Food Ingredients” on Wednesday, September 2, at Centara Grand at Central Plaza Ladprao, Bangkok.
Dr. Watson Ariyaphuttarat, Founder and CEO of KEEEN Biotech Group Co., Ltd., as well as a member of the University Affairs Promotion Committee and Chairman of the Subcommittee on Student Activities Promotion at Suan Dusit University, attended the event as a key supporter of Food Safety for Thai SOS.
KEEEN has continuously supported Thai SOS by providing KEEEN products and Food Safety solutions for the transportation and distribution of surplus food to target communities.
Dr. Watson emphasized the importance of transforming “surplus food” into “special meals,” particularly for vulnerable and underprivileged groups. This initiative not only helps reduce food waste but also contributes to reducing carbon emissions and mitigating global warming.
At the heart of the project are three key principles:
- Safety – Ensuring food safety throughout the process
- Quality – Maintaining high standards of food quality
- Taste – Creating nutritious and delicious meals that people can enjoy
The project also aims to expand beyond the Food Bank model toward greater Food Security by reaching homeless communities, creating opportunities for employment and income generation, and strengthening long-term food security.
Through collaboration among public, private, and social-sector partners, the initiative seeks to address social and environmental challenges in a sustainable manner and ultimately contribute to the development of a Wellness Society.
