EECO Showcases 30 Prototype EEC Menus to Generate Community Income

The Eastern Economic Corridor Office, or EECO, is moving forward to elevate the community economy by presenting the success of its local food development project at the EEC Sustainability Expo 2026 at Central Rayong. This event features the official exhibition of 30 prototype EEC local food menus. The project aims to encourage business expansion and create new careers for people in the three provinces of Chachoengsao, Chon Buri and Rayong.

Elevating Food Wisdom into Career Courses

The project has been underway since March 2026, involving close collaboration between food experts and national network partners. The team is led by Chef Chumpol Jangprai, UN Sustainable Food Ambassador and Michelin-starred chef, alongside Mr Natthapong Theeranuntapichit, Director of the Thai Food Institute. Fieldwork focused on gathering ingredients and local wisdom to adapt into unique menus. Afterwards, the working group used this information to create a curriculum to pass on to six educational institutions: Rajabhat Rajanagarindra University, Chachoengsao Vocational College, Burapha University, Aksorn Pattaya Technology College, Rayong Technical College, and Rayong Industrial Estate Technical College.

Students participating in the project will receive intensive training, from basic cooking skills to detailed cost calculation. In addition, they are taught packaging, marketing, and the application of storytelling techniques to increase the appeal of their products. This comprehensive knowledge will help the new generation to apply it in business, generate a stable income, and support the tourism industry in the long term.

Exhibition Space and Local Food Festival

The EEC Sustainability Expo 2026 also features a special activity called the EEC Select Culinary Showcase, which is like a mini food festival that allows attendees to taste the actual creations. Visitors can purchase creative menus crafted by youth and students up close. Demonstrations of various menus using community ingredients effectively reflect the potential of using local identity to create added value.

Dr Chula Sukmanop, Secretary-General of the EECO, emphasised that the success of this project is the seamless integration of education with local food culture. Pushing this to become soft power will be a key mechanism in attracting interest from tourists and general consumers. At the same time, it prepares the community to grow and sustainably accommodate the massive investment in the Eastern Economic Corridor.

This news is of interest to restaurant operators, hotel workers, and event organisers who are looking for local ingredients or menus to apply in hosting guests. Furthermore, it is beneficial for those working in the education sector and tourists who want to experience the unique culinary offerings of the Eastern region.