Nontapong Tangtulanont has spent more than half his life in the food and beverage industry, working across street food stalls, Michelin-starred kitchens, and everything in between in Thailand, Singapore, and Australia. Today, as co-founder of restaurant consulting firm 207242 Co., Ltd., he works with investors and restaurant operators to build food businesses from the ground up — and increasingly, to align those businesses with global sustainability standards.
Two of the restaurants under his care, Akimitsu Tendon Thailand and Okuna Sushi in Phuket, have made formal commitments to responsible sourcing practices, including transitioning to 100% cage-free eggs. Sustainable Food Business spoke with Tangtulanont about the thinking behind those commitments, the operational realities of making them work, and what he sees ahead for sustainability in Thailand’s food service sector.
Ingredient Quality as a Foundation
For Tangtulanont, the connection between sustainability and quality is not incidental — it is foundational. “Across every level of dining, from street food to fine dining, I’ve found one thing in common: people are looking for good, worthwhile products,” he said. “Ingredients are one of the defining characters of any dish, which is why I choose them carefully, no matter the setting.”
That philosophy has shaped how both Akimitsu Tendon Thailand and Okuna Sushi approach their operations, albeit in very different contexts. Akimitsu, with locations in Bangkok and Chonburi, benefits from proximity to the country’s main sourcing hub. The brand uses secondary-grade produce to reduce waste, maintains a focus on proper waste management, and has transitioned to 100% eco-friendly packaging, including bioplastics and paper materials.
Okuna Sushi, located at Jungceylon Shopping Mall in Patong, Phuket, operates under different constraints. “Okuna is more challenging, as it operates on an island in the middle of a major tourist hub, where supplier options are limited and prices are higher,” Tangtulanont explained. To manage this, the team sources and processes much of what it needs from Bangkok before shipping to the island, while also working to build awareness of global sustainability trends among the Phuket-based team.
A Focus On Responsible Sourcing
This commitment to sustainability has naturally extended to ensuring welfare standards are maintained in the process of ingredient sourcing, as well. Akimitsu Tendon Thailand has already completed its transition to higher-welfare egg sourcing, switching from conventional commercial eggs to cage-free and organic eggs for both chicken and duck across all operations.
The decision, Tangtulanont said, was straightforward once the team trialed organic eggs and experienced the difference in quality firsthand. “Quality has always been our first priority, so once we trialed organic eggs, the decision to switch was easy,” he told Sustainable Food Business.
Okuna Sushi has committed to completing its own responsible sourcing transition by the end of 2027.
Tangtulanont is optimistic about the broader trajectory of cage-free egg sourcing in Thailand. “Thailand’s food industry is moving quickly toward global standards, and I believe cage-free eggs will become the norm here before long,” he said. “Once the major producers make the shift and make it commercially viable, I expect the rest of the industry will follow.”
Looking ahead, Tangtulanont sees Thailand’s food industry on the cusp of a significant reputational shift. “Thailand’s food industry is increasingly being seen through a global lens, not just as a source of exotic or inexpensive street food, but as a serious player across every tier, from street food to fine dining, and beyond Thai cuisine itself,” he said.
“As global sustainability standards evolve, the industry here will move to meet them and earn that recognition. I’m proud to be part of shaping the future of Thailand’s food industry, and I look forward to continuing the work it takes to get there.”
