FFTC Agricultural Policy Platform (FFTC-AP)

ABSTRACT

Food plays a fundamental role in shaping the population's overall well-being and quality of life. A healthy diet consists of balanced foods consumed in appropriate proportions that support health, prevent disease, and contribute to improved well-being and longevity. Conversely, unhealthy eating habits can negatively impact nutrition and health. The development of Thailand’s food system across the entire supply chain is aligned with the United Nations Sustainable Development Goals (SDGs), particularly Goal 2: Zero Hunger, which aims to eradicate hunger, ensure food security, promote sustainable agriculture, and guarantee access to safe and adequate food for all, especially vulnerable and disadvantaged groups, while eliminating all forms of malnutrition. To realize these objectives, Thailand has adopted the Sufficiency Economy Philosophy as a guiding principle in formulating its strategic approach under the Second National Food System Management Strategy Framework (2017–2036). This strategic framework integrates operations across all aspects of the food system, including agriculture, food processing, service sectors, and consumer nutrition and health. Its overarching development goal is: “Thailand achieves food and nutrition security and is a sustainable source of high-quality, safe, and nutritious food for Thai people and the global community.” The intended outcomes of this holistic approach to food system development include enhanced economic, social, and environmental sustainability, along with improved food security, nutritional outcomes, and public health.

Keywords: Food Value Chains, Healthy Eating, Strengthening Sustainable Food Value Chains

INTRODUCTION

The food system comprises three key components: food security, food safety, and nutrition. 1) Food security involves four essential dimensions: food availability, food access, food utilization, and food stability (FAO, 2008). In essence, food security is achieved when individuals have sufficient food to consume, whether through self-production, foraging from natural resources, or purchasing with adequate income from food production or distribution sources. The food available must be of good quality, produced through safe and regulated processes across the entire chain, and contain complete and adequate nutrients to meet the body’s needs at each stage of life. This ensures good nutritional status and a consistent food supply, even during crises. 2) Food safety emphasizes the integrity of the food chain from upstream, midstream, to downstream. It includes the following aspects: safe production, which entails minimizing or eliminating the use of chemicals, pesticides, or growth enhancers that exceed safety standards, and favoring organic production methods that exclude chemical usage. Proper collection, transportation, and processing, which must adhere to hygiene and safety standards to prevent contamination that may pose health risks to consumers. Safe consumption means that consumers eat food free from harmful chemicals, contaminants, and pathogens that could affect their health. 3) Age-appropriate nutrition refers to consuming a balanced diet of all five food groups, ensuring adequate nutrient intake appropriate for different life stages. This helps prevent malnutrition, stunting, obesity, and nutrition-related health conditions such as non-communicable diseases (NCDs) and foodborne diseases. These three elements—food security, food safety, and age-appropriate nutrition—are interconnected and intrinsically linked to the broader food supply chain. According to Figure 1, the food supply chain encompasses the entire sequence of activities from farm to table. This includes agricultural production, storage and distribution, food processing and packaging, retailing and marketing, and ultimately, food waste management. All steps in this supply chain are interdependent; therefore, changes at any point can influence other steps and components, including nutritional quality and food affordability. Key stakeholders involved in the food system include farmers, processors, transporters, wholesalers, retailers, and consumers. In rural areas, food supply chains are often short, as producers frequently grow food for personal consumption or sell it directly within their communities or local markets. In contrast, urban food supply chains are longer and more complex. Shorter food supply chains are generally preferable for promoting healthy diets because they bring producers closer to consumers. “This proximity reduces the time and processes food undergoes before consumption, enabling consumers to access fresher foods, trace food origins, and verify food quality and safety more easily”. (Ungchusak, 2022)

FOOD SYSTEM SITUATION

According to the 2023 National Survey on Food Consumption Behavior, Food Security, and Food Literacy of the Thai Population, several key findings are highlighted as follows: 1) the proportion of individuals consuming food in accordance with the “nutritional flag” criteria remains below 50% across all food categories; 2) children under the age of 14 consume significantly higher amounts of processed meats, sugary beverages, sweet snacks, and salty packaged snacks compared to other age groups; 3) individuals residing outside municipal areas show a higher preference for salty foods, such as pickled products, salty snacks, added salty seasonings, and processed salty meats, than those living within municipal zones; 4) more than 30% of the Thai population experiences food insecurity, which disproportionately affects women, individuals in the late working-age group, and those living outside municipal areas; 5) Thai food literacy in terms of knowledge, attitudes, and skills is generally at a moderate level, while healthy food consumption behaviors are at the lowest level (Institute for Population and Social Research, 2023). Furthermore, the Office of Policy and Strategy at the Thai Health Promotion Foundation has reported key health and social trends and food-related issues that may influence the national food system. These include: 1) Thailand’s transition into a complete-aged society, the demographic shift which poses unique challenges, as older individuals have different nutritional requirements and food preferences compared to other age groups; 2) climate change, which contributes to global warming and affects food production, leading to an increase in the prices of many food items, particularly nutritious and healthy foods.

UNHEALTHY DIETS AS A DISEASE BURDEN

The consumption of unhealthy and unbalanced diets has contributed significantly to the increasing prevalence of chronic diseases among the Thai population. It is recognized as a leading cause of premature death (Meuasuwan, L., 2022). Food has become a significant determinant of disease burden as it plays a crucial role in influencing key public health indicators, including Disability-Adjusted Life Years (DALYs[1]), Life Expectancy (LE[2]), and Health-Adjusted Life Expectancy (HALE[3]). Furthermore, food-related health outcomes affect the healthspan-lifespan gap, which refers to the disparity between total life expectancy and the number of years lived in good health. In 2023, the World Economic Forum reported that the global average life expectancy (LE) stood at 73.2 years, while the Health-Adjusted Life Expectancy (HALE) was 64 years. This data indicates a healthspan-lifespan gap of 9.2 years for the global population (World Economic Forum, 2023). In comparison, the 2022 report by the International Health Policy Program (IHPP), through the Thailand Burden of Disease Research Program, found that the Thai population had a life expectancy of 74.3 years and a HALE of 67.8 years, resulting in a healthspan-lifespan gap of 6.5 years (International Health Policy Program, 2023). This suggests that Thailand performs slightly better than the global average regarding years lived in good health. Multiple risk factors contribute to reducing HALE, with poor dietary habits being among the most significant. Promoting the consumption of healthy, balanced diets plays a critical role in improving HALE, reducing the healthspan-lifespan gap, and ultimately contributing to longer, healthier, and more fulfilling lives.

DRIVERS FOR VALUE CREATION IN THE HEALTH FOOD SUPPLY CHAIN: THAILAND’s CONTEXT      

Several interconnected drivers influence Thailand's health food supply chain, encompassing strategic plans, policies, legislation, natural resources and environmental systems, economic conditions, scientific and technological advancements, and related infrastructure such as water management, irrigation, transportation, logistics, communication, and energy systems. These drivers are detailed as follows:

1. Strategic plans and food system-related policies – Thailand has formulated the Second National Food System Management Strategy Framework (2017–2036) (National Food Committee, 2017), a tertiary-level plan emphasizing the integration of all dimensions within the food system, from agriculture and processing to services and consumer health and nutrition. The plan adopts the “Sufficiency Economy Philosophy” as its guiding principle to ensure balanced development across all sectors. The strategic vision is for “Thailand to achieve food and nutrition security and to become a sustainable source of high-quality, safe, and nutritious food for both domestic and global consumers.” This framework includes four core strategies: Food Security, Food Quality and Safety, Food Education, and Food System Management. Its objectives are to reduce the number of people suffering from malnutrition, minimize food loss and waste, enhance consumer trust in food safety and quality, boost food trade value, and establish centralized coordination and integrated implementation mechanisms. The Second National Food System Management Strategy Framework (2017–2036) is linked to broader national strategies and plans across multiple levels:

• First-level plan: The 20-Year National Strategy (2018–2037) encompasses all aspects of national development, including security, competitiveness, equality, human capital development, environmentally sustainable growth, and regulation and governance reform. Food system development must align with and support each of these dimensions. All sectors are mandated to ensure alignment with this overarching 20-Year National Strategy. (Office of the National Economic and Social Development Council [NESDC], 2018)
• Second-level plan: The Master Plan under the National Strategy (2018–2037) (Secretariat of the Senate, 2018) addresses several development issues directly related to food systems:
  • Issue 3 (Agriculture): Sub-plans focus on local identity agriculture, safe agriculture, organic farming, value-added agricultural processing, smart agriculture, and ecosystem-based agricultural development.
  • Issue 11 (Lifelong Human Potential Development): Sub-plans promote environments conducive to human development and potential enhancement.
  • Issue 13 (Improving Well-being of Thai People): Sub-plans emphasize health literacy and preventing and controlling health risk factors.

Additionally, the second-level plan links to the 13^th National Economic and Social Development Plan (2023–2027) (Office of the National Economic and Social Development Council, 2023), particularly its objective to position Thailand as a global leader in high-value agricultural and processed food products.

• Third-level plans: These are specific operational plans from various agencies, focusing on food and nutrition:
  1. The Action Plan for Driving Thailand’s Development with the BCG Economic Model (2023–2027) (National Science and Technology Development Agency, 2022) promotes a sustainable, innovation-driven economy that improves citizens’ quality of life and conserves biodiversity.
  2. The Action Plan for Food Processing Industry Development, Phase 1 (2023–2027) (Office of Industrial Economics, 2020) aims to establish Thailand as ASEAN’s leading hub for future food production and to stimulate grassroots economic growth.
  3. The Action Plan for Agriculture and Cooperatives (Office of Agricultural Economics, 2022) aims to transform Thai farmers into high-value producers and promote sustainable growth in the agricultural sector.
  4. The Ministry of Agriculture and Cooperatives Action Plan (2023–2027) (Ministry of Agriculture and Cooperatives, 2021) seeks to improve farmers’ quality of life and increase their annual income by at least 10%.

The Thai Health Promotion Foundation (ThaiHealth), a key public agency, also plays a central role in promoting a sustainable health-focused food system. Its long-term objective is for “Thai people to consume healthy food produced within a sustainable food system,” with a 10-year goal of “improving the nutritional well-being of Thai people and reducing NCD-related illnesses.” (Thai Health Promotion Foundation, 2022). This is supported through four strategic approaches: 

• Generating knowledge on healthy food to foster food-literate citizens and communities;
• Creating food environments that support healthy consumption;
• Promoting community-based food economies and food security networks; and
• Advancing the implementation of policies and legislation via integrated support mechanisms, including coordination, partnership development, risk communication, knowledge management, and data systems for monitoring and evaluation.

These strategies have been widely implemented across Thailand and have contributed to positive outcomes in both behavior and policy, such as introducing a sugar tax in collaboration with relevant stakeholders.

2. Laws, regulations, announcements, and standards related to food activities throughout the supply chain– Laws, regulations, and official announcements play a critical role in governing food-related activities across the supply chain. Key legal instruments and standards include: 1) the Food Act B.E. 2522 and its accompanying Ministerial Regulations and Announcements by the Ministry of Public Health (amended in 2019) (Ministry of Public Health, 1979); 2) the National Food Committee Act B.E. 2551 (Royal Thai Government Gazette, 2008); 3) Good Manufacturing Practice (GMP) Regulation No. 420 B.E. 2563 (Ministry of Public Health, 2020) issued under the Food Act B.E. 2522, which outlines standards for production processes, equipment usage, and food storage; 4) Novel Food Regulation No. 376 B.E. 2559 (Ministry of Public Health, 2016); 5) Regulations on Food Additives and Enzymes (Ministry of Public Health, 2023); 6) Food Supplement Regulation No. 293 B.E. 2548 (Ministry of Public Health, 2005) concerning dietary supplements; 7) Regulations on Food and Nutrition Labelling, as set out in announcements from the Ministry of Public Health (2023), to ensure transparency of food label description and informed consumer choice; and 8) Food Advertising Regulations, such as the Food and Drug Administration’s Announcement on Food Advertising Criteria B.E. 2564 (Ministry of Public Health, 2018), and the Subcommittee’s Third Announcement on the Development and Promotion of the Use of Simplified Nutrition Symbols, including criteria for displaying the “Healthy Choice” label for various food categories. These represent only a subset of the broader legislative landscape. Numerous other laws and announcements regulate activities within the food supply chain. Effective legal enforcement enhances food safety, contributing positively to public health outcomes.

In addition to regulatory measures, fiscal tools have been implemented to influence consumption behavior. For example, the introduction of a sugar tax on sugary beverages has led to a reduction in sugar intake among Thai consumers. By 2025, the Excise Department plans to introduce a salt tax with a progressive tax rate, beginning with snack foods, in response to findings that sodium consumption in Thailand is twice the recommended international standard. The primary objective of this tax is to promote public health by reducing sodium intake, a known contributor to non-communicable diseases (NCDs). Strategic plans, legislative frameworks, and economic measures are designed to protect and promote public health, mitigate the risks associated with unhealthy food consumption, and support the development of a sustainable food supply chain. These instruments also provide a foundation for relevant agencies to align their operational plans with national health and food system strategies.

3. Natural resource systems and the environment serve as the foundation for the availability of natural food sources, such as forests, mountains, rivers, and seas, from which people can obtain food. The degradation of these resources disrupts ecosystems and diminishes biodiversity, directly impacting food security. Changes in land use further illustrate these challenges. For instance, in southern Thailand, monoculture plantations of rubber and palm oil cover more than 60% of total agricultural land, leading to a decline in rice cultivation, a staple food, and increasing the risk of food insecurity (Southern Farmers Network, 2019). Environmental conditions, including physical, chemical, and biological factors, such as soil, water, and air quality, are increasingly affected by using agricultural chemicals, resulting in pollution, and undermining the sustainability of food supply chain activities. Climate change contributes to greater food insecurity and loss by disrupting production, storage, and distribution processes. Rising temperatures can lead to a reduction in fish and crop populations. At the same time, elevated carbon dioxide levels are associated with lower nutrient concentrations in staple crops (e.g., protein, iron, zinc), thereby reducing the nutritional quality of food.

4. Science, technology, research, and innovation systems play a pivotal role in enhancing food system activities across the supply chain in response to growing consumption demands amid diminishing resources. These systems support the development of sustainable food practices and future food, including using blockchain technology to improve transparency and traceability in the agricultural and healthy food supply chains. Such innovations enhance reliability and foster integration between food producers and modern market systems, promoting consumer confidence and supply chain efficiency.

5. Social systems, culture, knowledge, beliefs, and traditions – It is found that traditional food cultures, local cuisine, and the use of medicinal herbs are increasingly being replaced by Western dietary practices, particularly the consumption of fast food and processed items high in sugar, fat, and salt. The food industry's marketing strategies and mass communication contribute to changing cultural norms and accelerating overconsumption. Younger generations are particularly influenced by advertising and social media, resulting in altered consumption behaviors.

6. Economic systems, including market access, income, wealth distribution, and employment opportunities, significantly influence the food system. The shift from traditional markets to modern trade networks (e.g., supermarkets) creates new opportunities for producers who can meet food safety standards but poses challenges for small-scale farmers who may struggle to comply. However, the expansion of green markets and safe food markets increases consumer access to healthier food options.

7. Infrastructure systems such as water management, irrigation, road networks, transportation, energy, logistics, and communication technologies are essential to the production and distribution of food to consumers.

These drivers collectively shape the outcomes of a sustainable food system. A well-managed food supply chain should foster economic, social, environmental, and health stability. Economically, it can increase farmers' income, reduced household food expenditure, poverty reduction, and greater equity—ultimately supporting food sovereignty. Environmentally, it can improve the stewardship of soil, water, forests, marine ecosystems, waste management, and enhance climate resilience. Improved food and nutrition security can help reduce food insecurity and promote comprehensive health (physical, mental, and cognitive). Therefore, effective food supply chain management requires continuous efforts to prioritize equitable access to safe and nutritious food, particularly for the poor, vulnerable, and disadvantaged. This should be complemented by efforts to improve health and food literacy and promote informed food consumption behaviors that address not only hunger but also enhance nutritional well-being, reduce health burden from NCDs risks, close the gap in Health-Adjusted Life Expectancy (HALE), and address the causes of premature death among the Thai population.

POLICY FRAMEWORK RECOMMENDATIONS

The development of sustainable food systems faces numerous challenges. Among these are the increasing global population, with projections indicating over 10 billion people by 2050, escalating food demand, and the pressures of managing limited natural resources. Shifting production and consumption patterns further disrupt the equilibrium between supply and demand in the food ecosystem. Concurrently, economic instability, driven by rising living costs that outpace incomes, exacerbates household economic and food insecurity. Climate change continues to affect agricultural productivity and food availability, while also contributing to adverse health outcomes, including illness, disability, and premature death. In Thailand, noncommunicable diseases (NCDs) such as hypertension, diabetes, heart disease, and stroke, many of which are linked to unhealthy dietary patterns, have significantly reduced Health-Adjusted Life Expectancy (HALE) in the population. To address these challenges and create long-term value within the health food supply chain, a framework for sustainable development should be built on the following four areas:

1. Developing an appropriate analytical framework to enable policymakers to implement tangible, coherent and strategic interventions across the food system. Thailand’s “Sufficiency Economy Philosophy” is a foundational model for sustainable food management, emphasizing holistic practices supporting food security and biodiversity. This philosophy aligns with several United Nations Sustainable Development Goals (SDGs), such as ending poverty and hunger, promoting sustainable consumption, and addressing climate change. Other relevant frameworks include the Bio-Circular-Green (BCG) Economy model, sustainable agriculture principles, organic farming, safe food production practices, and food environment design. An appropriate and sound analytical framework will contribute to long-term population health by guiding the development of a resilient and sustainable food system.

2. Designing an institutional framework involves establishing legal and policy structures at national and local levels that promote integration across institutions and stakeholders. Institutional frameworks should support certification mechanisms for agricultural, livestock, and fisheries products through recognized standards such as Good Agricultural Practices (GAP), Participatory Guarantee Systems (PGS), Chain of Custody (COC), and Good Food Management (GFM). Policies should also regulate the marketing of unhealthy foods, establish food traceability systems, and uphold food safety standards. Effective legal enforcement is critical in mitigating risks related to foodborne illness and unsafe consumption.

3. Creating a critical mass refers to developing a cadre of informed and capable individuals across sectors who can drive food system transformation. These individuals, including government officials, local leaders, civil society representatives, and members of food networks, must understand and be engaged in policy implementation and food system activities throughout the supply chain. This can be achieved by fostering new-generation farmers through skill development, smart farming innovations, digital market access, and knowledge-sharing initiatives. Government support and peer mentorship from experienced Smart Farmers can help strengthen smallholder participation.

4. Creating an enabling environment encompasses promoting local and organic food markets, organic and ecological farming methods, reducing the reliance on ultra-processed foods, and strengthening local food systems to enhance food security and sovereignty. Supporting infrastructure includes the development of comprehensive databases of producers and relevant products and services, effective communication strategies, and accessible food technologies and innovations. Encouraging academic institutions to advance research and innovation is also essential. Supporting farmers to practice healthy farming methods, such as an integrated pest management system, is equally important. Furthermore, improving food literacy at the community level empowers individuals to make age-appropriate and health-conscious dietary choices. Initiatives in schools, communities, and media can play an instrumental role in fostering healthy consumption behaviors.

CONCLUSION

Despite Thailand’s progress in fostering sustainable food value chains and promoting healthy diets, key challenges remain, particularly in addressing malnutrition and advancing sustainable organic agriculture. Achieving systemic transformation requires integrating technological innovation, community engagement, and supportive policy measures across all levels of the food supply chain to address these challenges.

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