When Singapore’s ‘30 by 30’ vision was announced in 2019, it showcased the nation’s bold ambition to secure its food future by producing 30% of its nutritional needs locally by 2030. This commitment to local food production gained even greater importance when the COVID-19 pandemic struck, as global supply chain disruptions and rising food protectionism highlighted Singapore’s heavy reliance on imports.

Fast-forward five years, and the journey toward this ambitious goal has been marked by innovation, collaboration, and some significant challenges. Investments have been substantial – nearly $250 million in 2019 alone – along with initiatives like the Singapore Food Agency’s (SFA) 30x30 Express grant and the Agri-Food Cluster Transformation (ACT) Fund.

This pursuit has spurred significant innovation within Singapore's agri-food sector. While challenges like limited land and competition from imports exist, local producers have risen to the occasion, pioneering new methods to increase efficiency and output – with rooftop farms, vertical hydroponics, and alternative proteins exemplifying Singapore's commitment to reimagining its food production. Early successes, such as exceeding egg production targets, demonstrate the potential of these efforts. And while the verdict is still out on whether the sector will fully accomplish the nation’s ’30 by 30’ vision, ongoing initiatives are guiding the way – expanding local vegetable and seafood production, with an emphasis on technologies that optimise yield and cater to consumer preferences.

More than just an exercise in self-reliance, ‘30 by 30’ is part of a broader strategy to enhance food security. Diversifying import sources, strengthening supply chains, and investing in food technology are equally critical pillars of this vision. With the rise of alternative proteins and innovative production methods, Singapore’s role as a global hub for agri-food innovation continues to grow.

As the nation pushes forward, the message is clear – achieving food resilience is not just about hitting numerical targets, it’s about fostering a sustainable, innovative, and collaborative ecosystem that ensures Singapore’s food security for generations to come.

Innovation in Sustainable Farming: Bridging Technology and Market Needs

With only 1% of its land available for agricultural use, Singapore’s agri-food sector has embraced creativity and innovation to overcome challenges. From rooftop farms to indoor vertical systems, the industry is leveraging on advanced technologies like hydroponics,

climate control sensors, and precision farming tools to maximise productivity. However, the road to sustainability requires more than just high-tech solutions – it demands a strategic alignment of technology, crop selection, and market needs.

Success stories like Artisan Green demonstrate how market-driven approaches can make a difference. Specialising in high-demand products like baby spinach, the farm has managed to achieve consistent profitability, with consumer demand often exceeding supply. Similarly, SG Veg Farms, located on the rooftops of two multi-storey car parks in Sembawang, is strategically operating outdoors to keep costs sustainable. By harnessing natural sunlight for its greenhouses and only using LED lights for its nurseries, SG Veg Farms has managed to achieve significant energy savings.

Ms Eyleen Goh, the founder and director of SG Veg Farms, adds that her farm’s ecosystem was adapted from proven models used in large overseas farms, hence imbuing its technological applications and innovations with the security of economic viability. Using precision farming tools and a mechanised system to move hydroponics trays into place for greater operational efficiency, the farm is able to produce about 200kg of mainly Asian leafy greens like xiao bai cai and chye sim every day.

And according to local farmers, Asian leafy greens are precisely what local consumers want as these vegetables make up the majority of the local diet. However, Professor Veera Sekaran of the National University of Singapore’s Department of Biological Sciences notes that existing indoor farms are designed for vegetables like lettuce, rather than Asian leafy greens. More importantly, he adds that existing seeds for Asian vegetables do not thrive in indoor environments.

A promising solution lies in diversifying crop types to better align with local dietary habits. Asian leafy greens, for example, are a staple in Singaporean cuisine but are less commonly cultivated in high-tech setups due to unsuitable seed varieties. Exploring alternatives like mushroom farming – which requires no sunlight and lower energy inputs – could offer a sustainable pathway for indoor farms.

As Singapore continues to refine its approach, the focus must remain on bridging the gap between innovation and practicality. By prioritising crops that resonate with local consumers while maintaining cost efficiency, the agri-food industry can pave the way for a resilient and sustainable future.

Driving Food Resilience Through Innovation and Partnerships

Singapore’s agri-food industry is a testament to the power of innovation and strategic collaboration in overcoming challenges. To strengthen food resilience, the nation is investing heavily in cutting-edge food technology and forging partnerships that enhance local production, while fostering global leadership in the agri-food sector.

To enhance its food resilience and find more sustainable methods of food production, the Singapore Food Story R&D Programme was launched in 2019. So far, it has brought more than $300 million to the agri-food sector with a remit to deepen Singapore’s capabilities in aquaculture, urban agriculture, future foods, and food safety. In particular, Deputy Prime Minister Heng Swee Keat noted the promise of alternative proteins in meeting Singapore’s food and nutrition needs in an urban environment.

Singapore’s commitment to the food tech and food science sector, particularly in the field of future foods, alternative protein, and cultured meat, has not been limited to financial investment. To speed up research and development (R&D) and social acceptance of alternative proteins, Singapore was also the first jurisdiction in the world to grant regulatory approval for the sale of cultured meat. Consequently, the nation has become a central hub for the high-tech agrifood industry, with more than 60 alternative protein startups active in Singapore as of 2023, employing over 700 people.

Companies like TiNDLE Foods and ScaleUp Bio are at the forefront of this wave, creating innovative solutions that address global food security challenges while driving economic growth.

TiNDLE Foods, for instance, has gained international acclaimation with its plant-based chicken, now available in markets across Asia, Europe, and the United States. Similarly, ScaleUp Bio, a joint venture between global nutrition leader ADM and Nurasa (a wholly owned subsidiary of Singapore’s Temasek Holdings), is harnessing precision fermentation to produce essential food ingredients such as proteins for food-tech startups. ScaleUp Bio’s innovative technology promises to be a cheaper, more efficient, more sustainable alternative to traditional agricultural methods.

Beyond technological advancements, collaborations between local farms and food processing companies are creating consumer-friendly products that bridge the gap between farm and table. The Local Farm (TLF) by Gardenasia is a shining example, offering ready-to-eat and ready-to-cook products that incorporate fresh, locally sourced ingredients. This approach supports local agriculture and resonates with modern consumers seeking convenience without compromising on quality, while supporting the country’s ‘30 by 30 vision’.

Strengthening Food Security Through Diversified Import Sources

While Singapore’s agri-food ambitions focus on enhancing local production, the reality remains that over 90% of its food is imported. Diversifying these import sources has become a cornerstone of the nation’s food security strategy, ensuring a resilient supply chain capable of withstanding disruptions.

Singapore has expanded its import network, growing from 172 countries in 2019 to 187 in 2023. This diversification reduces reliance on any single source and safeguards against risks such as disease outbreaks, geopolitical tensions, or climate-related challenges. For example, during Malaysia’s chicken export ban in 2022, Singapore quickly secured alternative supplies from countries like Thailand, Australia, Argentina, and Indonesia. Similarly, the African swine fever outbreak in Indonesia in 2023 prompted swift action to ramp up pork imports from alternative sources, including live pigs from Sarawak, Malaysia, as well as chilled and frozen pork from countries like Australia, Brazil, Demark, and New Zealand.

Key to this success has been the proactive role of government agencies like the Singapore Food Agency (SFA), working in tandem with industry associations such as the Meat Traders Association (MTA) and the Poultry Merchants Association (PMA). These partnerships have been instrumental in accrediting new suppliers and maintaining the quality and safety of imported food.

Diversification is not just about numbers; it’s about building strategic, long-term relationships with export partners. By nurturing strong ties with exporters and continually accrediting new sources, Singapore ensures its food supply remains stable even amid global uncertainties. This approach, combined with efforts to innovate locally, underscores the nation’s commitment to food security and resilience, offering a robust framework for the future.

Building a Resilient and Secure Food Future

Singapore’s journey toward food resilience and security is a testament to the power of a multi-pronged approach that blends innovation, strategic partnerships, and forward-looking policies. The nation’s ambitious ‘30 by 30’ vision is just one piece of a broader strategy that includes enhancing local production, diversifying imports, and driving advancements in food technology.

Local farms are increasingly embracing innovative methods to boost efficiency and sustainability. By aligning technology with market demands and focusing on high-value crops, these farms are building viable models that can scale. At the same time, Singapore’s food tech sector continues to push boundaries, with alternative proteins and cultured meats attracting global attention and reshaping the future of food.

Equally vital is the proactive diversification of food import sources. By expanding partnerships with export countries and accrediting new suppliers, Singapore has fortified its food supply chain against disruptions. These efforts ensure stability during crises, such as disease outbreaks or trade restrictions, reinforcing the nation’s ability to weather uncertainties.

The path ahead is not without challenges, but Singapore’s robust ecosystem of collaboration between government agencies, industry players, and researchers creates fertile ground for progress. By continuing to innovate, adapt, and collaborate, Singapore is not only safeguarding its food future, but also setting a global example for resilience and innovation.