Navigating Singapore's Food Supply Challenges

InfoThis is a summary of the following YouTube video:

From Farm To Fork: The Army Of People Behind The Food On Our Table | Feeding A City

CNA Insider

Nov 27, 2020

·

News & Politics

Singapore's food security relies on imports

  1. Singapore imports over 90% of its food, making it vulnerable to global supply chain disruptions. This reliance necessitates strategic measures to ensure food security.
  2. Despite the high import rate, Singaporeans often take food availability for granted due to the country's diversified food sources and status as a trading hub.
  3. Importing food requires specific licenses from the Singapore Food Agency (SFA), with different licenses needed for different food types to ensure safety and security.
  4. Imported food undergoes quality checks upon arrival to ensure it meets safety standards. Issues like improper stacking or container damage can lead to food wastage.
  5. The COVID-19 pandemic highlighted vulnerabilities in the global food supply chain, affecting agricultural labor, transportation, and leading some countries to restrict food exports.
  6. Local businesses like Oriental Veggie distribute vegetables from local and Malaysian farms to various outlets, but have faced reduced demand due to decreased tourism and dining out.
  7. Singapore's climate poses challenges for food storage and transportation, necessitating refrigerated trucks and air-conditioned warehouses to maintain vegetable quality.

Singapore's complex food supply chain

  1. Singapore imports 90% of its food, making it vulnerable to global supply chain disruptions, which can lead to food shortages, price hikes, and panic buying.
  2. Local farms in Singapore, such as those providing leafy greens, offer higher quality produce, though at a higher cost, reflecting a growing health consciousness among Singaporeans.
  3. Despite being a developed country, Singaporeans are still evolving in their consumer habits, with a significant portion being price-sensitive, especially in lower socioeconomic groups.
  4. The processing of vegetables in Singapore involves both manual and machine work, with hand-cutting preferred for better appearance, and a team working overnight to meet the demands of food and beverage outlets.
  5. Many Singaporeans are unaware of the extensive workforce operating behind the scenes to ensure timely food delivery, highlighting the importance of the supply chain in feeding the nation.
  6. Wet markets in Singapore provide fresh, directly imported food, emphasizing the need for resilience and increased local production to mitigate supply chain disruptions.
  7. By 2030, Singapore aims to produce 30% of its food locally, but will still rely heavily on imports, necessitating strong international supply chain agreements.
  8. Supermarkets have adapted to modern consumer demands for convenience and variety, reflecting changes in food purchasing habits and the importance of cold chain management.
  9. Seafood imports involve complex logistics, including middlemen and varying transport modes, affecting prices and supply consistency.
  10. Aquaculture is being explored as a solution to supply inconsistencies, highlighting the overlooked complexity of bringing agricultural products to consumers.
  11. Legacy farms in Singapore have historically used outdated technology, resulting in yield gaps, but there is potential for increased production with modern methods.

Technology enhances Singapore's food security

  1. The text begins by highlighting the challenges of traditional fish farming in Singapore, emphasizing the labor-intensive nature of feeding fish manually. Workers must stand at net cages for 10 to 15 minutes, spreading 20 to 25 kilos of feed to ensure all fish are fed.
  2. Technology is presented as a solution to these challenges, with mechanization reducing the drudgery of traditional farming. The introduction of automated feeders allows for more even distribution of feed, reducing the chance of fish fighting over food.
  3. The text describes the use of underwater net washing machines, which eliminate the need to raise nets for cleaning, thus streamlining the process and reducing labor.
  4. In China, a trend is noted where young people are returning to farming, driven by modern technology such as drones and sensors. This reflects a broader policy push in Singapore to become a digital society, impacting agriculture significantly.
  5. The harvesting process is detailed, with orders coming in at noon and harvesting starting at 1 PM. The process involves making crushed ice and carefully separating fish to minimize stress, with different quantities harvested on weekdays and weekends.
  6. Despite efforts, the farm has not consistently met its internal production targets, achieving only 7 to 10 percent of the desired 15 percent. All fish produced are sold locally, highlighting the focus on local markets.
  7. The pandemic has underscored the importance of local self-sufficiency and food security, as globalization faces scrutiny. Singapore's love for seafood drives demand, and facilities play a crucial role in maintaining the quality of imported live seafood.
  8. The text discusses the importance of diversifying food sources, urging Singaporeans to try new foods from different countries. This diversification is part of building resilience in the food supply chain.

Singapore's food supply chain faces challenges

  1. Singapore imports 90% of its food, making it vulnerable to global supply chain disruptions, which can lead to food shortages, price hikes, and panic buying.
  2. The seafood industry in Singapore faces challenges such as flight cancellations, which can disappoint customers and disrupt supply chains. Planning for imports is done a week in advance, but flights can be easily canceled, especially during pandemics.
  3. Demand and supply fluctuations, particularly influenced by large markets like China, affect the availability and pricing of food in Singapore.
  4. Imported meats arrive in bulk and require processing in temperature-controlled environments to prevent cross-contamination and ensure quality before reaching consumers.
  5. Cold rooms are strategically located across Singapore to store frozen meats and other food items at temperatures between -18 to -20 degrees Celsius.
  6. The COVID-19 pandemic has caused countries to focus on domestic markets, leading to meat shortages and highlighting the need for a diversified food strategy in Singapore.
  7. Singapore faces significant food waste issues, with over 30% of imported food being discarded, equating to billions of dollars lost annually.
  8. Food waste is not only a consumer issue but also occurs behind the scenes in the supply chain, which is often overlooked.

Singapore's food import challenges and solutions

  1. Singapore imports 90% of its food, making it vulnerable to global supply chain disruptions, which can lead to food shortages, price hikes, and panic buying.
  2. The country has a billion-dollar food import industry, bringing in meat, fruits, seafood, and other products daily, but faces hidden threats like food waste that undermine food supply efforts.
  3. Food waste is a significant issue, with excess food often ending up in dumpsters due to over-importation and misjudgment of local tastes, leading to competition and price wars.
  4. Food banks play a crucial role in redistributing excess food, acting as 'pseudo heroes' by managing logistics and providing food to over 150,000 people in need.
  5. Rice, particularly in 5 kg sizes, is the most requested item by beneficiaries, but current donations only meet the needs of about 20 people, highlighting a gap in food distribution.
  6. Local produce is emphasized for its reliability and transparency, with local farms providing a variety of plants and herbs, though they can be pricier, especially organic options.
  7. During the pandemic, local produce remained stable, but imported ingredients faced shortages, prompting a focus on local farms as key suppliers.
  8. The average Singaporean is often unaware of the massive food waste generated by restaurants and hotels, with prevention being more critical than redistribution or recycling.

AI reduces food waste in Singapore

  1. Lumethics deploys a smart food waste tracker in kitchens to help chefs understand what they are discarding, including expired inventory, production waste, and buffet leftovers. This technology provides visibility into food waste, a major challenge for chefs.
  2. The company has committed to reducing food waste by 50% by 2025, serving over 150 million meals annually across 26 hotels and 50 restaurants in Singapore. They aim to achieve this by leveraging artificial intelligence and technology to identify focus areas for waste reduction.
  3. The food waste tracker allows users to dispose of food waste as usual, but with the addition of pressing a button, the device captures the weight and image of the waste. AI is used to identify ingredients and dishes, providing data for better menu planning.
  4. Data collected from the tracker helps chefs make informed decisions about menu items, reducing waste by not offering unpopular dishes to specific guest groups. This data-driven approach allows for menu adjustments based on guest preferences and reduces unnecessary food preparation.
  5. In Skye's restaurant, ingredients are prepped individually and tracked for waste. The tracker takes images and records weights, allowing for detailed reports on waste by ingredient type. This helps in analyzing costs and waste, leading to smarter purchasing decisions.
  6. By focusing on buying smarter, less perishable, and locally sourced products, the company aims to reduce the costs associated with importing international products into Singapore, achieving a 10-15% savings on food waste.
  7. Food loss refers to food intended for human consumption that remains unsold and unused. The company reincarnates surplus ingredients into new products, starting with beverages, to address this issue. Their first commercial product was beer, made from unsold ingredients.

Sustainability in Singapore's food industry

  1. The text discusses the issue of food waste in Singapore, highlighting how online grocers handle bread nearing its consume-by date. They either discard it or donate it to charity, emphasizing the challenge of unsold fresh bread.
  2. A brewing company in Singapore focuses on sustainability by using surplus bread as a key ingredient. This initiative aims to reduce food waste by repurposing bread that would otherwise be discarded.
  3. The process of using bread in brewing involves cutting it into smaller pieces to prevent issues during filtration. This technical detail is crucial for the brewing process to avoid a 'stuck mesh.'
  4. The founder of the brewing company initially faced challenges in sourcing surplus bread, reaching out to over 20 bakeries before securing a partnership. This persistence highlights the difficulty in changing local attitudes towards food waste.
  5. There is a distinction between food waste and food loss, with the latter receiving less attention in Singapore. The brewing company aims to educate consumers on upcycling food loss into new products.
  6. The text stresses the importance of not taking food sources for granted and being prepared for disruptions. It encourages the consumption of local produce to enhance food security in Singapore.
  7. Food security in Singapore is not only about scientific advancements but also involves consumer behavior and values. The focus is on provenance and integrity, which are crucial for the country's future food security.