With many governments scrambling to find solutions, the Singapore government announced earlier in 2019 that it would aim to produce at least 30% of nutritional needs in Singapore by 2030.
Currently the city state uses less than 1% of its land on agriculture and imports more than 90% of its food from 170 countries. The consumption of 10 of the most common food items (leafy vegetables, other vegetables, fruits, chicken, pork, fish, other seafood, mutton, duck and beef) amounted to 1.36 million tonnes in 2017. There is need to start planning ahead of the volatility of the global food market.
Singapore is looking at three key areas of focus of expertise, funding and extension cover sustainable urban food production , future foods and food safety science and innovation.