Update on Singapore's Progress in Achieving "30 by 30" Food Sustainability Goal in 2030

Today, less than 10% of all food we consume is produced locally. The "30 by 30" vision has always been an aspirational one, and it was developed pre-COVID-19 when business conditions were more favourable. Since then, the global outlook has become more uncertain. The alternative protein industry, which initially showed promise in contributing to our vision for local production, has also faced hurdles in scaling up due to high energy costs and low consumer acceptance. Despite the challenges faced by our local agri-food sector, we have made progress in some food types, with locally-produced hen eggs and beansprouts contributing more than 30% and 50% of local consumption, respectively.

The Singapore Food Agency (SFA) has been supporting the industry to boost its capability and capacity for local production. We have anchored and supported the growth of farms and their adoption of technologies, to grow food in a more productive, resource-efficient and climate-resilient manner. Initiatives announced earlier this year included the establishment of the National Broodstock Centre and Hatchery Development and Recognition Programme to strengthen the aquaculture value chain and the enhancement of our Agri-Food Cluster Transformation Fund to provide more comprehensive support for our farms. We are seeing efforts bear fruit, with the productivity of our eggs, vegetable and seafood farms increasing over time. SFA has also been working with stakeholders to increase demand for local produce, which is key for our farms to achieve scale.

With the experience we have gained, we have been reviewing our local production as part of our overall food supply resilience strategy, to be more targeted in addressing challenges and in fostering the sector's continued growth. We will share more details when ready.