SCP Asia Phase II - sustainable consumption and production in Thailand and Cambodia

In order to improve the environmental performance of agricultural products in partner countries, the project promotes sustainable forms of consumption and production. By bringing together different stakeholders along the value chain, it stimulates the production of more sustainable agri-food products. In model regions, the project develops nature-friendly cultivation practices and creates value chains to open up markets. In addition, the project increases the demand for nature-friendly, low-carbon products among consumers and empowers them to make informed purchasing decisions through sustainability information. For scalability, the project engages in local, national and global policy-making processes and supports governments in integrating sustainable consumption and production principles into coherent policies in line with climate, biodiversity and SDG targets.

Project data

Countries
Cambodia, Thailand
IKI funding
2,887,628.00 €
Duration
06/2022 till 12/2026
Status
open
Implementing organisation
World Wide Fund for Nature (WWF) - Germany
Political Partner
  • Ministry of Environment (MoE) - Cambodia
  • Ministry of Higher Education, Science, Research and Innovation - Thailand
  • Ministry of Natural Resources and Environment (MoNRE) - Thailand
Implementing Partner
  • World Wide Fund for Nature (WWF) - Cambodia
  • World Wide Fund for Nature (WWF) - Thailand
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State of implementation/results

    International:
    • As part of its global work stream the project actively engages in the UN One Planet Network Sustainable Food Systems Programme, which held its 5th global conference in Brasilia, Brazil in May 2025.
    • The project is also part of the UN One Planet Network Consumer Information Programme Multi-Stakeholder Advisory Committee (MAC).
    • Coming up in Q2/2026: Publication of the regional study “Enabling Sustainable Livelihoods and Ecosystems through Diverse Agroecological Production Systems and Consumption Environments in Thailand and Cambodia” (working title).
    • January 2026: Publication of the global study and web story “Sustainability Without Justice? Equity-Driven Strategies for Food Systems Transformation from Selected Case Studies.”
    Thailand:
    • The four SCP models for homes (Kitchen-Dek), schools (School Lunch Initiative), restaurants (Sustainable Gastronomy Model), and markets (Local Green Markets) that have been developed in the project will be compiled in a final report and published in 2026.
    • Provide businesses with tailored guidance on implementing low-carbon SCP strategies through three key methodological tools—Low-carbon Transportation Guidelines, Guidelines for Single-use Food Packaging and Tableware, and the Food Waste Reduction Manual and Initiatives—developed in collaboration with targeted business sectors, including chain restaurants, food retailers, and food delivery services, to strengthen sustainable supply chains while enhancing overall business efficiency and performance. The tools are planned to be distributed to relevant stakeholders in the first half of 2026 in English and Thai.
    • The project in Thailand has been organising training and workshops (e.g., on sustainable rice production and consumption, SCP measures for a sustainable hospitality sector, sustainable vegetable farming, agroecology and integrated pest management workshops for smallholder farmers, capacity building for value added sustainable products such as tamarind and banana products, pollination, consumption choices and environmental impacts in urban settings, environmental education, etc.). 1628 smallholder farmers have been trained, and 9461 consumers reached with targeted interventions.
    • Advance nature-positive, low-carbon gastronomy by connecting InterContinential Phuket resort, hospitality business with indigenous producers in Chiang Mai and Chiang Rai provinces (www.chomp-magazine.com/…). The initiative highlights community-based sourcing of over 20 biodiversity-friendly ingredients—from wild honey and fermented products to local coffee and spices—while engaging Karen and Akha communities and supporting smallholder farmers through the FLR349 project’s farmer group and local markets in Mae Chaem district. This approach strengthens market opportunities for farmers, preserves cultural knowledge, and scales WWF-SCP’s local sourcing model, fostering biodiversity conservation and improved rural livelihoods.
    • Promote access to affordable, nutritious, and safe food by integrating biodiversity and nature-positive production practices to improve livelihoods. Key approaches include local green markets and school lunch programs in targeted areas of Chiang Mai, Nan, and Bangkok provinces.
    Cambodia:
    • Coming up: Starting in late 2025, a handbook on good agriculture practices is being developed, aimed to be completed by May 2026. The handbook is compiled based on experiences gained in the project by farmers having been trained and applying SCP principles and to be replicated by other local farmers.
    • After a commodity analysis was completed, the team decided to focus its on-the-ground work with selected commodities first on cocoa, wild honey and vegetables. As a result of trainings and guidance provided by the project, eight Vegetable CamGAP Certifications have been completed and approved by the General Directorate of Agriculture (GDA). Coffee was recently introduced as a new commodity to the project. Together with the Provincial Department of Agriculture, Forestry, and Fisheries (PDAFF) a solid concept for market access was developed, including contract farming to smallholder farmers and CamGAP training for 25 coffee farmers, working with Kofi Company as the value chain partner.
    • GHG Emission Study and Record Tool Development: Study findings indicate that among the activities investigated, the use of organic fertilizers, particularly cow dung on vegetable plots, as well as high fuel use in both cocoa and vegetable production, are the leading drivers of GHG emissions. Vegetable plantations produced significant emissions due to the use of enormous amounts of organic fertilizers, which emit methane and nitrous oxide during decomposition. Cocoa plantations also contributed significantly to emissions, mainly through irrigation, fuel use for machinery, and crop maintenance operations. Based on the findings the project is conducting a targeted training program to (1) share the study findings with key stakeholders/ farmers, (2) teach effective counter strategies and practices, and (3) train participants on how to accurately measure, monitor, and report GHG emissions.
    • Methodological tools on transportation, food packaging and food waste are developed in setting up a dashboard for monitoring and data collection with 27 businesses across four categories (food service providers, delivery services, fresh food retailers, wholesalers).
    • The project was formally launched on 11 October 2022, in Phnom Penh, in an event hosted by the Ministry of the Environment (MoE). The publication of Cambodia's Sustainable Consumption and Production (SCP) Roadmap coincided with the kick-off event. WWF Cambodia and MoE have signed a Memorandum of Understanding and are implementing a joint workplan on SCP.

Latest Update:
04/2026

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