IST Connects the Story of Nasan Rong Rian Rambutan GI with Creative Beverage Ideas and Community Value
The International School of Tourism joined community partners to explore how local identity can inspire tourism and hospitality innovation.
On 20 August 2026, the International School of Tourism (IST), Suratthani Rajabhat University, participated in the second day of the 2026 SRU Research & Innovation Expo: “Local-Globalization, Strong Local & Connect Global”, held at the first-floor activity area of CentralPlaza Surat Thani.
A key session was the panel discussion entitled “Stories from the Community: Nasan Rong Rian Rambutan GI, Our Local Treasure, Reimagined as Beverages Worth Trying”, held from 3.20 to 4.00 p.m. Ajarn Jaree Prommana, Deputy Dean of the International School of Tourism, joined local partners in sharing perspectives on the community product and its potential.
A Cocktail Showcase Featuring Nasan Rong Rian Rambutan GI
The session also featured a beverage-mixing demonstration by Mr. Piyachart Supranee, an International School of Tourism student who previously received an Honorable Mention at KRABI GO GREEN FLAIR BARTENDER 2026. He creatively incorporated Nasan Rong Rian Rambutan GI, a distinctive product of Ban Na San District in Surat Thani Province, into a cocktail and invited members of the audience to taste the drink.
The demonstration turned the panel’s ideas into a tangible experience. Audience members could see how a local ingredient was transformed through mixology while discovering the flavour and story of Nasan Rong Rian Rambutan in a new form.
Connecting the University with Community Partners
The panel brought together representatives from education, local administration, agriculture and community enterprise:
- Ajarn Jaree Prommana, Deputy Dean of the International School of Tourism
- Ms. Santhima Narentharat, Member of Khlong Prap Municipal Council
- Mr. Yutthaphong Matitham, Manager of Suan Sala Athit and Chair of YSF Surat Thani
- Ms. Nittiya Koetkhao, Chair of the Ban Na San OTOP Network
- Mr. Jongchai Phakdi, Chair of NASAN Phakdee Farm Community Enterprise
The session highlighted Nasan Rong Rian Rambutan GI, a distinctive agricultural product of Ban Na San District, and explored how community storytelling and creative beverage concepts can give local ingredients added value. The discussion also connected agriculture and community products with tourism and hospitality.
Turning Local Identity into Tourism Experiences
Dialogue among the university, local leaders, young farmers, the OTOP network and a community enterprise broadened the way a GI product can be understood. Beyond its role as an agricultural ingredient, it can inspire products and experiences that communicate Ban Na San’s identity to consumers and visitors.
The second day of the expo also featured research and innovation sessions covering environmental issues, food, health, quality of life and urban green space, together with audience-engagement activities and performances by Suratthani Rajabhat University students. The programme reflected the university’s role in connecting knowledge with real local needs.
IST’s participation reaffirmed its place-based work through tourism and hospitality expertise. By creatively extending community identity, fostering local economic opportunities and strengthening university-community partnerships, the School continues to support sustainable local development.
SDG Report & Relevant Goals
This activity contributes to the following Sustainable Development Goals (SDGs):
| SDG Goal | Target Description | Connection to Activity |
|---|---|---|
 | Goal 4: Quality Education | Creates a knowledge-sharing space between the university and community while allowing a student to demonstrate professional beverage-mixing skills through practice. |
 | Goal 8: Decent Work and Economic Growth | Adds value to a GI product through a creative beverage and develops student skills connected to tourism and hospitality careers. |
 | Goal 11: Sustainable Cities and Communities | Promotes Ban Na San’s local identity and knowledge through storytelling, products and tourism experiences. |
 | Goal 12: Responsible Consumption and Production | Demonstrates the thoughtful use of a local ingredient by transforming Nasan Rong Rian Rambutan GI into a cocktail component. |
 | Goal 17: Partnerships for the Goals | Brings together the university, local government, young farmers, the OTOP network and a community enterprise. |
