During the epidemic of the coronavirus covid-19 single-use plastic containing products were in high demand across the community and may not be cost effective to recycle. However repurposing such materials can reduce their environmental impact for instance plastic foam waste can be made into pots for planting different types of plants and trees. By mixing the foam with a suitable cement in a ratio of 1:1 a large range of pot diameters from 4.5-10 inches can be produced suitable for both indoor and outdoor planting requirements. These pot products suitable for growing plants of all sizes are durable unbreakable water tight. Therefore it is a product that repurposes the leftovers from the community and may even add value. This strategy helps reduce the problem of waste and in particular encourages replenishment of green space to nature and the environment which also helps to combat global warming.

Printing Design Reflects of Identity Wisdom Pha Jok Tai-Yuan Weaving for Toward Value Added on Tourism Products that reflects the identity of the wisdom of the capital provinces and to design a product from the souvenir provinces to add value to the travel groups with a trademark of the broad trade a trademark of the brown trade an application of the transmitters of the transmitters Data analysis uses descriptive data analysis in combination with statistical data to analyze pattern data and use the data obtained to develop patterns that reflect the identity of Pha Jok Tai-Yuan Ratchaburi together with the survey of satisfaction of the sample consisting of entrepreneurs. design of fashion and fabric motifs. The number of five people includes consumers and tourists in the Kubua community at Wat Kholong Suwankhiri. Ratchaburi City (100 people) with printed patterns and souvenirs developed to increase the value of tourist goods The study found that the Pha Jok Tai-Yuan pattern in Ratchaburi province has unique patterns that can be divided into two groups: the main pattern and the assembly pattern. The two groups are applied to the design of the modern but unique pattern of the Pha Jok Tai-Yuan pattern in Ratchaburi province. The souvenir product from the sample satisfaction survey found that the samples were satisfied with the development of prints and product patterns. The development of patterns can reflect the identity of the pattern is average overall satisfaction 𝑿̅ = 4.28 . To promote the tourism of the community and the development of local products to inherit the wisdom of local products to be produced as souvenir products to help the community earn more revenue from selling products.

This research aims to 1) To analyze the situation of logistics and supply chain of healthy ready to eat meals that sold via online. 2) To study a framework of logistics and supply chain development in value added healthy ready meals that sold via online. 3) To practically benefit in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. The researcher has a desire that this study will contribute to supporting the use of digital technology in business for creating alternatives decisions and system management together with the development of the product category. Hence this enables building long-term competitive advantage for entrepreneurs and reduces the complexity from the use of digital technology which plays a role in in Thailands infrastructure and logistics and supply chain management. In this qualitative research the study sample includes seven full-time or parttime entrepreneurs selling healthy ready meals that sold via online in Bangkok and vicinities. Data collection is conducted through interviews. The study found that the locations of six online healthy ready meals sellers are in Bangkok and one in Sumutprakarn. Four sellers provide delivery service in Bangkok and vicinities and three only in Bangkok. Six sellers provide food ordering channel via Line Application five via Facebook three via phone call two via Instagram and one via a specific food ordering application. Three sellers have more than 21 menus while two other sellers have 8-14 and 15-21 menus. There is no seller whose menus are less than 7. Most of the payment methods which six sellers provide are through bank transfer two sellers by cash and two sellers by credit/debit cards respectively. This research can be concluded based on the objectives of this research as follows. 1) Situation of popular online health products. Health-conscious consumers are becoming more interested in food consumption. The suitable calorie intakes are calculated each day and non-toxic ingredients and safe cooking methods are used. It is found that food delivered directly to consumers must have the appropriate supply chain with logistics activity management in order to be consistent with product category and consumers who are of working age that have no time to cook or eat at a restaurant. Some people think it is impossible to cook as their work is too busy. Therefore they decide to order food online for convenience while they can still take care of health. 2) In studying the framework it is important to pay attention to raw materials coordinating with suppliers of raw material method and workspace of the cook delivery to customers customer relationship management and 3) Practical benefits in making money from online business in the future which Thailand is entering the digital society according to the policy of Thailand 4.0. Therefore consumer behavior has changed and it is possible to use technology that is the driving force of the food business the technological development along with logistics management and supply chain management in quality preservation cooking of ingredients transportation and after-sales service. The use of technology can shorten the supply chain because the manufacturer can directly deal with the customer. It can solve the problem or improve the ability of the business directly which will add value and enhance competitiveness. As a result the business will be growing and competitive in the long run. Suggestions for online food entrepreneurs are the risk of miscommunication and careless transportation that ignores customer details which can cause loss of customers despite not the food quality. Therefore entrepreneurs need to manage supply chain quality thoroughly. Moreover the online healthy food entrepreneurs should regularly monitor the quality of raw materials to build credibility so that customers will make the purchase decision once they know the product and then repeat purchase in the future.

This research is to study and develop natural pulp materials for packaging. This is the agricultural waste. To benefit commercially To build capacity and capability in economic development and environmental conservation Is the creation of packaging work Formed in sheets and shapes using natural materials such as mulberry paper pineapple paper. And banana paper Then design and create the packaging. To test the properties. According to the standard packaging. They also sought satisfaction in the form and use of natural pulp materials. Include the packaging according to the case study. Research indicates that When developing pulp quality The banana paper can not be printed. Can print lines. But screen printing is not suitable for banana paper. Foil printing case when mulberry paper and pineapple paper Foil printing Printing lines Can be done well on mulberry paper and pineapple paper. Death images can be printed on all three types of paper but the screen is not good. Sealing material from natural pulp onto corrugated paper. From the test it was found that the amount of adhesive that was suitable for sealing was between 20-30 mg. If the adhesive was less than 20 milligrams only mulberry paper was sealed. The amount of glue at 50 milligrams is the amount of glue is too high causing all three types of paper to rot. Because of the adsorption of glue to the pulp. Packaging material from natural pulp. Fold of banana paper that does not pass the test. The banana paper is high in strength. When folding the packaging causes the pulp to split along the crease. Can not be molded. Evaluation of the satisfaction with the form and use of packaging materials from natural pulp. It was found that the average value of paper pulp suitable for packaging materials from natural pulp was the most agreeable paper. Secondly paper shreds are very popular and the last one is banana paper. Moderate agreement

Development of Instant Thai Dessert Products from Rice Bran for Value Added of Thailand Economy Wastes. The purpose of this study was developing formula and prototype of Thai Dessert Products from Rice Bran for 4 products such as Khanom Bueng Thai Dried Rice Ball Khonom Chan and Look-Chub. The suitable condition for Khanom Bueng Thai was using Rice Bran flour as 60% and using Mung bean flour as 40%. The result of physical analysis showed that : products have hardness cripyness brown bright color flavor and taste suitable and chemical analysis the percentage of low moisture fat and crude fiber content have more than. The suitable condition for Dried Rice Ball was using Rice Bran powder in 100% for products and drying at 70 ๐C 90 mins. The result of physical analysis showed that : products have firmness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 7.05 ± 0.00 7.05 ± 0.00 23.98 ± 0.00 5.25 ± 0.20 10.86 ± 0.00 and 32.26 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Khonom Chan was using Rice Bran flour as 25%. The result of physical analysis showed that : products have after steamed mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 4.40 ± 0.05 1.97 ± 0.02 11.18 ± 0.00 2.40 ± 0.06 2.00 ± 0.00 and 77.43 ± 0.00 respective. The protein and crude fiber content have more than. The suitable condition for Look-Chub was using Rice Bran powder as 50% and using Mung bean as 50%. The result of physical analysis showed that : products have after microwave 5 sec. mealiness texture brown bright color and chemical analysis the percentage of the moisture protein fat crude fiber ash and carbohydrate content 2.00 ± 0.70 4.39 ± 0.00 8.82 ± 0.15 2.44 ± 0.492.00 ± 0.71 and 80.35 ± 0.00 respective. The shelf life of 4 products in vacuum packaging (VP) have more than 4 months and consumer acceptability like very much product.