As Singapore moves towards increasing local food production, farmers face the challenge of convincing consumers to pay more for locally grown produce.
SINGAPORE: As Singapore aims to boost its food security by increasing local food production, farmers are questioning whether there is enough demand for locally grown crops, especially given the higher costs. With 90% of Singapore’s food currently imported, local vegetables cost around 30% more due to limited farmland, high labor costs, and rising energy prices.
Though farms are scaling up and increasing production post-COVID, there is still uncertainty around whether consumers will buy local. “That’s the million-dollar question,” said Mr. Ong Kai Hian, executive director of Meod, a local farm. Even with an increase in production, local vegetables are unlikely to compete on price with imported alternatives.
However, farmers argue that building the capacity to grow local produce is an investment in the long-term, as the global food supply faces increasing pressures due to climate change. Minister for Sustainability and the Environment Grace Fu addressed this in April, highlighting the impact of climate change, geopolitical tensions, and disease outbreaks on Singapore’s food sources. Singapore aims to produce 30% of its nutritional needs locally by 2030.
“We are buying insurance against systemic food supply disruption,” said Ms. Fu, urging consumers to support local farms for better food security. “Local produce may cost more but is more reliable and fresh.”
To encourage consumers to choose local, the Singapore Food Agency (SFA) has launched initiatives like the “SG Fresh Produce” logo and a partnership with FairPrice to help local farms sell their produce in supermarkets. The SFA also collaborates with online retailers like RedMart, which has seen higher sales of local produce since the pandemic.
However, farmers like Kenny Eng from Gardenasia (The Local Farm) stress the importance of building demand for local produce. “If people don’t buy local, farmers have no incentive to grow more,” he said. The ecosystem is not robust enough, and there is a need for continuous innovation to drive demand.
Despite challenges like rising material and energy costs, farmers agree that Singapore must increase its ability to grow food locally to prepare for future disruptions. Professor William Chen from Nanyang Technological University (NTU) noted that rising global temperatures and extreme weather could lead to a decline in the yield of imported vegetables. This, in turn, could cause price hikes or shortages, making local produce a more viable option.
Local farms may struggle to compete on price, but they offer advantages such as sustainability and freshness. “We are mindful of electrical consumption, water consumption, chemical usage, and we are pesticide-free,” said Mr. Ong, emphasizing the sustainable farming practices adopted by local producers. Additionally, local produce is often harvested and delivered on the same day, ensuring better quality and longer shelf life.
As sustainability becomes increasingly important to consumers and businesses, advocates like Nichol Ng, CEO of FoodXervices, believe the value of local food will be recognized. She suggests that large organizations like hotel chains and government agencies could play a role in boosting demand for local produce. Ms. Ng also believes that greater cooperation among local farmers could help the industry thrive. “We’re all in this together,” said Mr. Rajan of Livfresh, urging more collaboration to compete with imports.
In the face of rising costs and increasing competition from cheaper imports, local farms must work together to ensure their survival and growth. The shift towards supporting local produce will require both consumer awareness and industry collaboration, but the long-term benefits for food security and sustainability could make it worthwhile.
