Designated Areas for Sustainable Tourism Administration (Public Organization)

DASTA with Silpakorn University Holds the “Creative City Change Management” (3CM)

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Ms. Vatcharee Churugsa, Assistant to the Director-General of DASTA, and Ms. Wasana Pongsaparn, the Director of the Office of Community Capability Development, participated in the activity “Creative City Change Management” or 3CM, joined by Mr. Suksan Pengdith, the Managing Director of DASTA 8. As a collaborative accomplishment of DASTA and Silpakorn University, the 3CM event was physically held at Ekasak Butlab Meeting Room, Rajabhat University of Phetchaburi and was broadcasted through online platforms. The event’s activities included special lecture on opportunities and challenges Phetchaburi has experienced a UNESCO’s Creative City in Gastronomy and a knowledge-exchanging session between the domestic and foreign members of UNESCO’s Creative Cities, which are Sukhothai, Phuket, Usuki (Japan), Tsuruoka (Japan), Chengdu (China), Macao (China) and Overstrand (South Africa).


Phuket shared its story of being a UNESCO’s Creative City in Gastronomy that the city held training sessions for entrepreneurs and the public to acknowledge the importance of creativity as a means to increase the economic values of the existing gastronomic culture. In addition to encouraging the spread of local wisdoms, creative storytelling, food data collecting,      it also accomplished activities that promote the development of skills in re-creating local dishes and in using social media to improve the city’s marketing strategy.

Overstrand, South Africa recounted its experience as a UNESCO’s Creative City in Gastronomy that it aimed not only to develop Overstrand itself, but also the entire region, which has Overstrand as the center of gastronomy, in order to enhance income allocation to the a wider range of people.

Tsuruoka, Japan remarked that as UNESCO’s Creative City in Gastronomy its prioritized activity is to maintain the balance between humans and nature in the process of food production; therefore, it attempted to raise awareness of everyone who participates in food tourism, from ingredient makers to tourists, to recognize the importance of keeping this balance. 

Besides, it also incorporates technology in public relations such as holding a food-related film festival.

Usuki, Chengdu and Sukhothai (Creative City in Crafts and Folk Arts) have also delivered their experiences as UNESCO’s Creative Cities as the case studies for Phetchaburi.

The event was joined by more than 300 people on the event’s site and via online platforms.