MHESI-NXPO has launched a new campaign to promote the consumption of plant-based foods within NXPO. This initiative aims to boost plant-based food sales in Thailand, driving the growth of the country’s future food industry to reach a target of THB 500 billion by 2027.
Data from the EAT-Lancet Commission, a global consortium of scientific experts on healthy diets and sustainable food production, indicates that while Thais consume less meat than many other nations, their intake still exceeds nutritional needs, contributing to non-communicable diseases (NCDs) such as hypertension, cardiovascular diseases, and strokes. In addition, the agricultural sector is responsible for one-third of total greenhouse gas (GHG) emissions, with two-thirds of those emissions originating from livestock or animal protein production. This highlights the need to transform the food production systems to reduce emissions, enhance diversity, improve public health, and ensure accessibility to all. Plant-based foods offer numerous advantages. They are low in calories, free of cholesterol, and rich in vitamins and fiber. The production of plant-based foods generates ten times less GHG emissions than meat production and requires less land, water, and resources. By expanding plant-based food production, Thailand can become a leading hub for future food production and exports, creating additional income opportunities for local farmers.
NXPO Senior Director of Innovation Economic Policy Ms. Sirinya Lim explained that NXPO has partnered with the Thai Chamber of Commerce to promote plant-based food consumption, targeting 30% of total food intake. A campaign has been initiated internally at NXPO to serve at least 30% plant-based foods during corporate activities and meetings, aiming to raise awareness and enhance the value of the future food industry. NXPO also encourages other organizations to participate in this campaign to help drive the growth of Thailand’s future food industry.
“NXPO began offering plant-based snacks and meals during corporate functions, providing a wide variety of delicious and healthy options produced by Thai entrepreneurs. These include donuts made from rice milk, chickpea water, soy-based chicken pops, green curry fried rice with soy protein and vegan fish sauce, and spaghetti Bolognese made with soy protein. Our staff has shown great interest in the ingredients used and thoroughly enjoyed the flavors,” said Ms. Sirinya.
