High above Bangkok’s busy streets, a quiet revolution is taking root. The Bangkok Rooftop Farming (BRF) initiative turns underused urban spaces into thriving gardens that feed people while closing the loop between waste and nourishment.
Behind this movement is Pareena Prayukvong, co-founder of the BRF social enterprise, whose work blends environmental restoration with social inclusion.
Comparing BRF with other more ad-hoc community farming efforts, Pareena is proud to say that their model is easily replicable – lending itself for wider adoption in less time. “Our mix of community engagement, strategic partnerships, and efficient land use offers a model that could scale across Bangkok’s rooftops,” she notes. “It’s a clear path toward a circular, self-sustaining urban food system.”
In this conversation, Pareena shares how rooftops across the Thai capital have become living classrooms for sustainability. She reflects on Bangkok’s shifting urban landscape, the partnerships powering the initiative and how inter-sector collaboration could make the city a global model for circular food systems.
How has Bangkok changed in the past 20 years, and why do you believe urban farming can help restore quality of life in the city?
Bangkok has changed dramatically over the past two decades. Rapid urbanisation and population growth have turned it into a dense, bustling metropolis, but that progress has come at a cost.
Green spaces that once lined canals and neighbourhoods have given way to concrete and high-rises. The city’s success as an economic hub has brought wealth and opportunity, yet it has also deepened inequality and driven up living costs. Life has become faster and more fragmented, often at the expense of community and well-being.
That’s why I believe urban farming can help restore balance and quality of life.
Rooftop and community gardens bring back greenery that cools the city, improves air quality and supports biodiversity. They also offer fresher produce and greater food security over shorter supply chains. Urban farms also reconnect people — they become spaces where neighbours meet, share skills and rebuild a sense of belonging that’s been lost to modern city living.
Urban farms can create green jobs, support micro-enterprises and teach children where their food comes from. Just as importantly, working with soil and plants is deeply healing — it reduces stress and helps people feel grounded amid the pace of city life.
What are the biggest challenges with food waste in Thailand, given that 55% of national waste is food-related?
Food waste is one of Thailand’s biggest sustainability challenges. More than half of our national waste, about 55%, comes from food. That’s issue goes beyond disposal – it’s a deep environmental, economic, and social problem that needs change at every level, from households to policymakers.
The environmental burden is immense. Landfills are overflowing, and when food waste decomposes without oxygen, it releases methane — a greenhouse gas many times more potent than carbon dioxide. On top of that, leachate from rotting waste seeps into soil and water, threatening ecosystems and public health.
Economically, food waste represents an enormous loss of resources. The water, land, energy, and labour that went into producing, processing, and transporting that food all go to waste. And managing all that garbage costs cities millions each year in collection and landfill fees — money that could be better spent on community development.
Part of the problem is how we collect waste. Most Thai cities still use a mixed-waste system, so food scraps get tossed in with plastics and other rubbish. That makes composting or recycling much harder. To move towards greater circularity in our waste, Thailand needs stronger systems for composting, anaerobic digestion, and food donation — and more consistent enforcement of existing policies.
What makes the Bangkok Rooftop Farming model unique compared to other urban farming approaches?
The Bangkok Rooftop Farming (BRF) model reimagines how cities can grow food within a circular economy. It closes the loop between food consumption and production by turning organic waste from hotels and communities into compost, which then nourishes the rooftop farms that supply fresh produce back to the city.
While many urban farms utilize ground-level plots, BRF specifically targets underutilized rooftop and under-utilized ground spaces in a densely populated metropolis like Bangkok. This maximizes productive land use without competing with existing infrastructure or land scarcity, which is a major challenge in mega-cities.
Community participation is central to the model. BRF trains residents in composting and farming, helping create local green jobs and rebuild social connections. The farms also serve as “living classrooms,” showing visitors how waste can be transformed into food and demonstrating the circular journey from plate to soil.
Finally, BRF’s design lends itself to replication. Unlike many smaller, ad-hoc urban gardens, BRF’s mix of community engagement, strategic partnerships, and efficient land use offers a viable model that could scale across Bangkok’s rooftops — a clear path toward a circular, self-sustaining urban food system.
How do you adapt farming methods to small urban spaces such as 200-square-metre rooftops?
Farming on a 200-square-metre rooftop requires a combination of intensive farming techniques, smart design, and resource efficiency. The goal is to maximize yield per square meter while minimizing resource inputs and structural strain.
Crops are chosen for compact growth and quick turnover — leafy greens, herbs, and small-root vegetables that can be harvested frequently. By rotating and intercropping plants with complementary growth patterns, farmers keep the space productive throughout the year.
Smart design plays a big role. Raised beds, vertical trellises, and modular planters make it possible to layer crops efficiently while improving air circulation and sunlight exposure. Compost produced from organic waste enriches the soil and keeps the system circular, reducing the need for synthetic fertilisers.
To keep the plants healthy, we use wicking systems and hand-controlled irrigation to deliver moisture directly to the roots, reducing evaporation in Bangkok’s heat. Shade netting and pergolas protect delicate crops from intense sunlight, while windbreaks prevent plants from drying out. Good air circulation between beds helps control humidity and reduces the risk of fungal disease.
Finally, pest control follows an integrated approach. Natural predators, companion planting, and organic sprays keep infestations in check without harmful chemicals — a must in urban settings.
You’ve partnered with major hotels like W Bangkok and Centara. How have hospitality partners integrated rooftop farms into their guest experiences?
Partnerships with hotels such as W Bangkok, Centara Grand, Pullman King Power, and Le Meridien have been central to the Bangkok Rooftop Farming model. These collaborations allow hotels to embed sustainability directly into the guest experience, moving beyond mere greenwashing to authentic, visible action.
The most direct connection happens through food. Produce grown on hotel rooftops — from herbs and leafy greens to specialty vegetables — goes straight to their kitchens. They rewrite their menus to highlight ingredients “from our rooftop farm to your plate,” and chefs design dishes and cocktails that showcase that freshness. Guests can literally taste the difference and see the farm their meal came from.
Rooftop farms also serve as peaceful oases above the city. Some hotels use them for yoga, meditation, or mindfulness sessions, while others simply invite guests to wander through the greenery, breathe in the scents of fresh herbs, and enjoy a sensory break from Bangkok’s bustle.
Many hotels have turned these rooftops into educational and experiential spaces. Guided tours introduce visitors to the circular economy “waste-to-compost-to-plate” model, while hands-on workshops let guests plant seeds, make compost, or harvest vegetables themselves.
The farms have become strong storytelling tools, too. Hotels feature them in in-room materials, on social media, and even as event venues for corporate gatherings or private functions — all while reinforcing their adherence to Corporate Social Responsibility (CSR).
These activities appeal to eco-conscious travellers seeking experiences that align with their values. Guests see these living farms as a clear statement: environmental stewardship and community engagement are part of the stay itself, not just a marketing promise.
How do you see initiatives like “Waste to Plate” tours helping city dwellers understand the circular food system?
“Waste to Plate” tours are one of the most powerful ways to help city dwellers grasp what a circular food system really looks like. Reading about sustainability is one thing; seeing and touching the process makes it real.
Participants begin by observing the sheer volume of organic waste collected from places like hotel kitchens. Once people see that mountain of discarded food, the statistic that 55% of Thailand’s national waste is food-related suddenly feels tangible.
Then, they follow the journey as that waste is composted and transformed into nutrient-rich soil. Getting hands-on with the process shifts perceptions of waste from “something dirty” to “something valuable.”
The tour then completes the circle. Visitors see the vegetables and herbs grown from that compost, often tasting the harvest themselves. This closed-loop experience turns an abstract concept into something vivid and immediate: food waste becomes food again.
Along the way, participants learn where their food really comes from and how their choices—what they buy, how much they throw away—affect the wider system. Many leave inspired to make small changes at home, from segregating waste to composting or supporting local farms.
Looking ahead, what role do you see for government incentives, business investment, and citizen engagement in making Bangkok a global model for circular food systems?
Making Bangkok a global model for circular food systems will depend on how well government, business, and citizens work together. Each can do their part to enable a city where food, waste, and resources circulate efficiently rather than being discarded.
The government’s role is to set the direction and make circularity practical. Clear policies on food-waste segregation, urban greening, and composting infrastructure are essential. Financial incentives such as tax breaks or low-interest loans can help de-risk investment for rooftop farms, anaerobic digesters, and sustainable food businesses. Public procurement that favours local producers, along with consistent standards for “circular food” products, would add credibility and create steady demand. Just as importantly, Bangkok should actively share its progress internationally to attract partners and funding.
Businesses bring innovation and scale. Hotels, retailers, and food processors can redesign supply chains, invest in waste-to-resource technologies, and develop new products such as upcycled foods or biodegradable packaging. By integrating these practices into their core operations—rather than treating them as side projects—they help make circular systems commercially viable.
Citizens, meanwhile, give the system its momentum. Their choices drive demand for local and sustainably produced food. Participation in composting programmes, community gardens, and urban farms keeps the movement grounded in everyday life. When residents advocate for better policies and share knowledge within their communities, they become catalysts for cultural change.
Bangkok’s path forward lies in nurturing this ecosystem of circularity—government creating the framework, business scaling the solutions, and citizens sustaining the demand. Together they can build a resilient, regenerative food system that improves daily life while setting an example for other megacities.
