Koiwanit, Jarotwan

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Koiwanit, Jarotwan
Alternative Name
Koiwanit, J.
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Email
jarotwan.ko@kmitl.ac.th

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    Carbon Footprint Assessment of Food Waste Disposal Methods in a Thai Hypermarket’s Fresh Food Department
    (2026-04-01)
    Hutangkoon, Thunyanat
    ;
    Yuangyai, Chumpol
    ;
    Puttongsiri, Tongchai
    ;
    Filimonau, Viachaslau
    ;
    Koiwanit, Jarotwan
    The global urgency to mitigate environmental degradation and promote sustainable resource use necessitates effective waste management strategies, particularly in the retail sector, which is a significant contributor to food waste. This study explores the carbon ramifications of food waste disposal methods within a hypermarket’s fresh food department in Bangkok, Thailand. Using the method of life cycle assessment (LCA) under the CML2001 framework, this study evaluates three food waste management methods: anaerobic digestion (AD), sanitary landfill, and mechanical and biological waste treatment (MBT). The analysis is structured to quantify the carbon footprint associated with each waste management strategy, measured in kilograms (kg) of carbon dioxide (CO<inf>2</inf>) equivalent (eq.) per kg of food waste. The estimated carbon footprint is 0.0066 kg CO<inf>2</inf> eq./kg of food waste for MBT, 0.1221 kg CO<inf>2</inf> eq./kg of food waste for AD, and 1.4667 kg CO<inf>2</inf> eq./kg of food waste for sanitary landfill. These values were derived from defined system boundaries, modeling assumptions, and available operational data used to construct the life cycle inventory (LCI). In addition, a formal sensitivity analysis was not conducted in this study. Therefore, the reported values should be interpreted within the context of the modeling assumptions and data sources applied.
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    ‘Wasting food is normal!’: How food waste can become the (new) norm in casual dining restaurants
    (2025-03-01)
    Koiwanit, Jarotwan
    ;
    Filimonau, Viachaslau
    Food waste is a major societal challenge, and hospitality and foodservice organisations make a significant contribution to its occurrence. Although research on food waste in these organisations is emerging, there remains a limited understanding of the underlying reasons behind managerial inaction on its mitigation. This mixed methods study employs neutralization theory, specifically the concept of normalization of deviance, to examine the sociological impediments of effective food waste mitigation among managers of casual dining restaurants in Bangkok, Thailand (n = 17). The findings delineate the process of how food waste can become perceived by managers as a norm and outline the factors contributing to this normalization, namely repeated personal observations of food waste generation, peer reports and media influence. By understanding the determinants of managerial disengagement with food waste mitigation, the study outlines potential interventions exemplified by the design of educational campaigns, regular food waste audits, set-up of corporate goals on food waste reduction and changes to how food waste is presented in the media.
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    Correction: Sustainable urban waste collection using a hybrid heuristic–genetic approach: a Bangkok case study (Frontiers in Sustainability, (2026), 6, (1716538), 10.3389/frsus.2025.1716538)
    (2026-01-01)
    Hamontree, Chaowalit
    ;
    Koiwanit, Jarotwan
    ;
    Sinchai, Ananta
    Waste Management An incorrect number was provided for School of Engineering, King Mongkut's Institute of Technology Ladkrabang. The correct number is 2565-02-01-074. The original version of this article has been updated.
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    Empirical implementation of coach-cash-connect mentoring model for innovation-driven enterprises in Thailand: Insights for policy development and sustainable growth
    (2025-12-01)
    Thawesaengskulthai, Natcha
    ;
    Chatmarathong, Awirut
    ;
    Werasopon, Nirada
    ;
    Koiwanit, Jarotwan
    This research introduces an operational mentoring framework for Thailand's innovation-driven enterprises (IDEs), structured around the 3Cs: Coach, Cash, and Connect. Developed from international case studies, expert insights, and pilot data, the model addresses ecosystem gaps through tailored guidance, funding access, and network enhancement. It comprises three phases and seven steps: the Foundation Phase (ecosystem entry and connections), the Acceleration Phase (3Cs-focused mentoring), and the Evolution Phase (scaling and improvement). The framework balances structure with adaptability, making it applicable across sectors such as DeepTech, HealthTech, AgriTech, and the creative economy. Policy recommendations include establishing a national mentorship platform, stage-based financing, mentor certification, and integrated monitoring systems aligned with national innovation goals. The model fosters collaboration among incubators, accelerators, and public–private stakeholders while enabling consistent support for scaling startups. Future research should assess long-term impact and explore AI-powered mentor matching and inclusive strategies for women and regional founders. Ultimately, the 3Cs framework offers a scalable, policy-relevant pathway to strengthen IDEs and support Thailand's transition from a startup-focused to a scale-up innovation economy.
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    Short-term gains, long-term losses: exploring food waste practices of chefs in professional kitchens of casual dining restaurants through the lens of time discounting and habit formation
    (2026-09-01)
    Sinchai, Ananta
    ;
    Koiwanit, Jarotwan
    ;
    Chatmarathong, Awirut
    ;
    Filimonau, Viachaslau
    Food waste in professional kitchens is a significant challenge, but the cognitive and behavioural drivers of chefs' food waste practices remain under-explored. Drawing on the concept of time discounting and habit theory, this study investigates how chefs navigate immediate operational priorities of busy kitchens and how routinised food waste behaviour is formed and maintained. Semi-structured interviews with chefs in Thailand (n = 20) identify a pattern of short-term incentives i.e., speed, aesthetics, and perceived guest satisfaction, reinforcing food waste habits among chefs. Findings reveal that conventional, temporally distant interventions designed to encourage resourceful behaviour, such as monthly food cost reports, fail to disrupt habitual, present-biased wasteful behaviour. Theoretically, the study offers a novel conceptual framework for understanding food waste generation by chefs as a habit loop reinforced by time-discounted decision-making. Practically, it advocates for ‘present-focussed’ interventions, such as real-time feedback on leftover repurposing, to facilitate food waste reduction in professional kitchens.
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    Sustainable urban waste collection using a hybrid heuristic–genetic approach: a Bangkok case study
    (2026-01-01)
    Hamontree, Chaowalit
    ;
    Koiwanit, Jarotwan
    ;
    Sinchai, Ananta
    Urban waste collection is a critical component of sustainable city development, directly influencing emissions reduction, resource efficiency, and public health. This study develops a hybrid optimization framework combining a Nearest Neighbor Heuristic with a Genetic Algorithm (GA) to optimize municipal waste collection routes in Bangkok, addressing the Vehicle Routing Problem (VRP) under real-world constraints such as vehicle capacity, time windows, and traffic conditions. The optimized algorithm reduced weekly travel distance by 8.51% and increased average vehicle utilization by 7.78%, translating into projected five-year economic benefits of over 4.7 million Baht and annual GHG emission reduction equivalent to planting approximately 1,750 trees. These findings demonstrate how algorithmic optimization can advance SDG 11 (sustainable cities and communities) and SDG 12 (responsible consumption and production) by aligning technical innovation with environmental and social outcomes. Beyond Bangkok, the framework is scalable to other rapidly urbanizing contexts, offering policymakers a data-driven pathway toward inclusive, low-carbon, and effective waste management systems.