Food & agriculture

The Minister for Sustainability and the Environment, Ms Grace Fu Hai Yien, stated that the government is working quickly while suspending a specific program related to RTE (Ready-to-Eat) meals, indicating that these meals are isolated and pose no immediate food safety concerns. She clarified that the packages are being collected and that the program will not continue for now. A factual correction was made to her earlier reply from the sitting on 4 March 2025, maintaining the core message regarding the suspension of the program and safety measures.

Yip Hon Weng asked about measures to restore public confidence in the safety of ready-to-eat meals used in resilience programs and whether there would be public demonstrations or education on food safety measures. Grace Fu informed that the inquiry was addressed in a previous parliamentary sitting on March 4, 2025, where details about food safety and responses to a food poisoning incident were provided.

Louis Ng Kok Kwang proposed reducing the budget allocation for the Ministry of Sustainability and the Environment. He acknowledged the ministry's progress in areas like food safety and climate change but pressed for stronger action against second-hand smoke, urging for legislation to protect citizens from its effects. Various members discussed Singapore's challenges with sustainability, air conditioning energy consumption, waste management, and the support needed for local farms amidst rising operational costs. Minsters outlined ongoing and new initiatives, including investments in renewable energy, community engagement in sustainability, and public hygiene improvements through grants and programs. The importance of public cooperation and technological integration in these initiatives was emphasized throughout the discussions.

Tan Wu Meng raised concerns regarding food poisoning symptoms in students from the School of the Arts who consumed ready-to-eat meals as part of the Total Defence activities, seeking clarity on the causes and necessary food safety studies. Yip Hon Weng questioned the vetting processes for suppliers and potential enhancements to food safety checks following the incident, while Dennis Tan Lip Fong inquired about the extent of contamination and penal actions against the food supplier, SATS. The Minister for Sustainability and the Environment provided updates on ongoing investigations, confirmed that no foodborne pathogens were found in tested samples, and emphasized the importance of reviewing safety processes and enhancing public trust in food safety regulations. The program is currently suspended pending further investigations, with assurances that the lessons learned will inform future food resilience efforts.

• The Farm-to-Table Recognition Programme (FTTRP) was launched in March 2023 to promote the use of local produce in food businesses, with participation growing from 11 to over 100 establishments by February 2025.
• While positive feedback has been received from participating businesses, it is difficult to directly link increased consumer preference for local produce solely to the FTTRP due to other influencing factors.
• The Singapore Food Agency (SFA) is monitoring the FTTRP's impact and is working with farms to enhance productivity and offer competitive pricing for local produce.
• Initiatives include co-funding technology adoption for farms and facilitating long-term contracts between farmers and food businesses, with some local products now available in major retail outlets.
• The Ministry is open to considering additional measures to improve the affordability of local produce for new food and beverage enterprises.

• The SG Fresh Produce (SGFP) logos have increased consumer awareness and purchase of local produce, with recognition rising from 58% in 2022 to 75% in 2023.
• The effectiveness of the SGFP logos in boosting sales cannot be solely attributed to their use, as other promotional efforts also play a role.
• The Singapore Food Agency (SFA) has introduced the Farm-To-Table Recognition Programme to encourage food businesses to source local produce, with 101 businesses participating as of January 2025.
• Collaborative efforts with the Singapore Agro-Food Enterprises Federation have led to increased sales of local products in retail outlets, with significant sales growth reported for certain items.
• SFA plans to continue exploring initiatives to enhance demand for local produce.

Hazel Poa asked for a comparison of median monthly rents for hawker stalls in 2023 versus rents from three different time frames: up to three years ago, between three to six years ago, and more than nine years ago, with distinctions for NEA-managed stalls and those at Socially-conscious Enterprise Hawker Centres (SEHCs). Grace Fu Hai Yien reported that the median rent for NEA-managed stalls in 2023 is around $1,800, while the median rent for non-subsidised stalls has been stable at around $1,250 since 2015. For SEHCs, the median stall rent in 2023 is $1,700, with operators proposing fixed rents that cannot vary during the tenancy. Various factors, including location and competition, influence rental variations.

• Miss Rachel Ong raised concerns about the monitoring of meat purchases, specifically barbecued pork slices from Malaysia, through online platforms and inquired about the government's policies on meat imports for personal consumption.
• The Singapore Food Agency (SFA) mandates that all meat products sold, including those online, must come from accredited sources and collaborates with authorities to ensure compliance.
• Currently, meat products from Malaysia are not on the approved list for personal consumption, and travelers can only bring in food items from approved sources within specified weight limits.
• A revised private consumption policy will allow travelers to bring in up to 15 kilograms of food from any country, but certain high-risk products will remain prohibited.
• The new policy will be implemented under the Food Safety and Security Bill, which is set to be phased in by 2028 to ensure a smooth transition and maintain food safety standards.

• Concerns were raised about the potential increase in food poisoning incidents among students as schools transition to food catering due to a decline in canteen operators.
• Foodborne gastroenteritis cases in schools have been linked to both caterers and canteen stall holders, with caterers posing a higher risk due to larger food distribution volumes.
• The Singapore Food Agency (SFA) enforces strict food safety measures for licensed caterers, including training for food handlers, cleanliness standards, and mandatory food timestamps.
• Caterers are subject to inspections and can face penalties for food safety violations, with a system in place for increased surveillance of those with past infringements.
• The Ministry of Education collaborates with school canteen operators to ensure compliance with food safety standards and educates students on personal hygiene and food safety practices.

Koh Poh Koon expressed gratitude for the support on the Bill, addressing clarifications on its enhancement of food safety requirements, food security measures, and industry support. The Bill consolidates food safety regulations, requiring companies to seek SFA pre-market approval for novel foods, while maintaining a risk-based approach for non-licensed home-based food businesses. It aims to address emerging food security challenges through a Minimum Stock Requirement (MSR) for essential food items and encourages proactive measures for food recalls. Additionally, the Bill outlines responsibilities for food workers and businesses regarding food safety training and compliance, with provisions for flexibility and support during the transition to new regulations.

The Food Safety and Security Bill aims to consolidate and update existing food-related legislation to strengthen Singapore's food safety and security framework. The Bill introduces a Minimum Stockholding Requirement (MSR) to ensure essential food supplies in times of disruption, while also establishing clearer regulations and penalties to enhance accountability throughout the food supply chain. Different stakeholders expressed concerns regarding the potential impacts on local farmers, food suppliers, and small businesses, emphasizing the need for support mechanisms such as subsidies and training to mitigate compliance costs. The proposed legislation also aims to promote better public health outcomes through more stringent food safety measures and clearer delineation of responsibilities between health and sustainability agencies. Overall, the Bill is seen as a crucial step toward improving food resilience for Singaporeans in an increasingly unpredictable global environment.

• Ms. Joan Pereira raised concerns about the food contamination incident involving 70 passengers and crew members who fell ill on the Coral Princess cruise that departed Singapore on 17 October 2024.
• She inquired whether the source of contamination was traced to supplies loaded in Singapore and what measures would be implemented to prevent future incidents.
• Minister Grace Fu Hai Yien responded that the investigation by the US Centers for Disease Control and Prevention found no link between the contamination and supplies loaded in Singapore.

• Ms. Nadia Ahmad Samdin inquired about regulations for holding fish farmers accountable for marine debris and dumping upon exiting the industry.
• Minister Grace Fu outlined that fish farmers must restore their sites to original conditions and obtain necessary approvals before demolition.
• The Singapore Food Agency (SFA) provides guidance and conducts checks to ensure compliance, investigating any unauthorized dumping.
• Enforcement actions may be taken against culpable licensees, including liquidated damages and recovery of government costs for reinstatement.

• Ms. Hany Soh inquired about plans to upgrade and expand the Marsiling Lane Market and Cooked Food Centre due to the growing resident population from upcoming BTO projects.
• Minister Grace Fu highlighted that Marsiling residents have access to multiple dining options, including other hawker centres and food establishments in the area.
• The Minister stated that there are currently no immediate plans to expand the Marsiling Lane Market and Food Centre.

Dr. Koh Poh Koon reported that only 4% of the rent for around 7,000 cooked food stalls exceeds the Assessed Market Rent, which has a median of approximately $1,250. The statement clarifies a previous speech made during the Motion on Hawker Culture on November 13, 2024. The correction was made under the provisions of Standing Order No 29(5).

The debate highlighted the integral role of hawker centres in Singaporean culture and the need to support hawkers amid rising costs and pressures. Senior Minister of State Koh Poh Koon emphasized the unique character of hawker centres and outlined key objectives: maintaining affordability for consumers, ensuring decent livelihoods for hawkers, and preserving local hawker culture. There are ongoing tensions between lowering food prices and supporting hawkers' income, as well as challenges in hiring local versus foreign workers without compromising the cultural identity of hawker centres. Proposed amendments to reinforce government support for hawkers and regular reviews of related policies were agreed upon, reflecting a bipartisan commitment to sustaining this vital cultural institution.

Keith Chua emphasized the importance of hawkers in Singapore's food landscape, noting that over 80% of residents consume hawker food weekly. He discussed the affordability of hawker food despite rising costs in rentals and raw materials, highlighting the need for supportive government policies to sustain the hawker industry. Liang Eng Hwa advocated for building more hawker centers to stabilize market prices and preserve the income levels of hawkers, while addressing succession challenges as older hawkers retire. Ang Wei Neng shared experiences from supporting hawkers after a market fire, underscoring community collaboration in fostering local food options. Denise Phua stressed the necessity of upgrading hawker center infrastructure and proposed improved resource management for iconic locations, while also recognizing the societal value of hawker culture in bringing communities together.

Leong Mun Wai initiated a debate in Parliament urging the Government to review its policies on hawkers and hawker centres to better support and preserve Singapore's hawker culture. He noted that while hawker culture has received UNESCO recognition, hawkers face challenges like high rents, harsh working conditions, and a lack of sufficient support from the Government. He proposed several measures, including phasing out the social enterprise hawker centre model, implementing a fixed rental structure, allowing hawkers to employ more foreign workers, and providing targeted food discounts funded by the Government rather than the hawkers themselves. Various Members of Parliament expressed support for the motion, highlighting the importance of affordable hawker food for Singaporeans, while also noting the need to address the sustainability and future of the hawker industry amidst rising costs and an ageing workforce.

Liang Eng Hwa raised questions regarding the Ministry of Sustainability and the Environment's methods for monitoring fresh vegetables in food outlets for bacterial contamination, particularly E. coli, and the adequacy of current food safety standards. Grace Fu Hai Yien responded that the Singapore Food Agency (SFA) inspects and tests both imported and local vegetables to ensure compliance with food safety requirements. The SFA's standards are regularly reviewed to align with international guidelines and refer to those established by major developed countries when necessary. Additionally, SFA increases surveillance on food businesses with a history of infringements.

Gerald Giam Yean Song questioned the Minister for Sustainability and the Environment about increasing local food uptake by major institutional buyers for Government entities and whether long-term contracts or price support could incentivize this. Grace Fu Hai Yien responded that the Singapore Food Agency (SFA) is promoting local produce through initiatives like awarding extra points in procurement for businesses committed to sustainability. SFA also collaborates with the Singapore Agro-Food Enterprises Federation to facilitate long-term contracts between farmers and food businesses, enhancing demand certainty. Initiatives include launching pilot projects with FairPrice to promote local products and in-store marketing efforts to encourage consumers to choose local produce. The viability of the local agri-food sector ultimately relies on consumer demand, and SFA is committed to further exploring ways to boost local food demand.