The “30 by 30” goal – to be able to locally produce 30 per cent of Singapore’s nutritional needs by 2030 – was set by authorities in 2019. However, there have been a number of setbacks to this over the years.
“Our local agri-food sector, like their peers in other countries, has faced headwinds – supply chain disruptions, inflationary pressures on energy and manpower costs, and a tougher financing environment. This has led to delays in farm development and some exits, even as we witnessed new start-ups,” said Ms Fu.
“Another grow local segment, the alternative protein industry, has faced hurdles in scaling up due to higher production costs and weaker-than-expected consumer acceptance globally.”
Singapore’s refreshed food resilience strategy builds on the three aspects of the Singapore Food Story – the “30 by 30” vision, import diversification and stockpiling.
Called “Singapore Food Story 2”, it will also include a new pillar – global partnerships – which will be aimed at responding more effectively to the increasing interconnectedness in agri-food trade.
