Of Food & Farming in Singapore

3.1

Of Food & Farming in Singapore

In the early years of its independence, agriculture was a major source of income for Singaporeans. Even in the 1970s, almost 10% of the population was involved in agricultural and farming activities.8 In an effort to modernize its economy, subsistent farming made way for commercial agriculture, phasing out many farms producing items such as rubber, tobacco, pig and cattle, in favour of key food items, eggs, fish and leafy vegetables.

With the constant uncertainty of the global food supply chain, coupled with concerns over rising temperatures and over-reliance on food imports, Singapore has stepped up its efforts to ensure its food security is safeguarded. As part of the Singapore Green Plan 2030, a national campaign on pursuing sustainable development, the country plans to produce 30% of its nutritional needs by 2030.9 Dubbed “30 by 30”, it will focus on bolstering the existing three food sectors. While egg production is already near the target with 26% being locally produced in 2019, a lot more must be done for leafy vegetable and fish production, with 14% and 10% respectively, in the next nine years.1

Like many other countries, Singapore has turned to urban agriculture as a strategy for incorporating food production into its dense urban landscape. With its high population density and limited space, the land-efficient nature of urban agriculture is key in ensuring sufficient production without wasting land utilisation. With the agricultural industry transformed through technology and automation, modern agriculture must continue to innovate and explore new ways to feed future generations.