The Association for Parents of Person with Intellegences Disability of Thailand (APID) elevated health awareness to new dimensions through its project “Journey to Health & Wellness: Building Opportunities in Healthy Food Business” Batch 1, held from April 18-20, 2025, at the Wellness we care Center, Muak Lek , Saraburi. The Association recognizes the importance of promoting health among its nationwide network members and executive committee. Consequently, they launched this project to provide members and stakeholders with opportunities to learn about healthy eating approaches, cultivate skills in preparing health-promoting foods—particularly plant-based cuisine—which is suitable for fostering long-term wellness.
This initiative not only focuses on providing knowledge about healthy nutrition but also equips participants with skills that can be developed into careers in the health food sector, aligning with the Association’s sustainable quality of life development approach. Additionally, it strengthens collaborative networks among members for knowledge and experience exchange, which will help elevate health care standards in communities throughout the country.
The camp crafted activities covering all dimensions of healthy food to showcase the benefits of plant-based diets, which positively impact health and effectively prevent diseases. Participants had hands-on experience creating their own healthy dishes, such as stir-fried mixed vegetables, vegetable soup, and popular favorites like “green curry,” which received tremendous interest from the Association. Participants also gained inspiring insights about successful implementation of New Theory Agriculture from Mr. Suwattanachai Champamoon, who learned from Mr. Jantee Prathumpha, a national agricultural philosopher specializing in Sufficiency Economy agriculture. Additionally, Ms. Phiramon Chupraphawan, Managing Director of For Care Co., Ltd., shared her inspiring experiences in creating opportunities in the health food business. The event concluded with music relationship-building activities that created enjoyment and fostered friendships among project participants. The past activities received excellent feedback from participants, both in terms of enjoyment in cooking and gaining new perspectives on health food businesses, ready to be applied to enhance sustainable quality of life.
