A German production studio came to Singapore recently, wanting to cover the future of food. They reached out to us, saying that when they did a quick search online regarding “sustainability and food production”, they kept seeing articles about Singapore popping up.

For people from a European superpower, known for their technological prowess, to look to us for inspiration, a humble country that measures just about 50 kilometers (31 miles) from east to west, and 28 kilometers (17 mi) from north to south, with only allocated 1% of our land area to farmland, was something I thought quite amazing.

Singapore is increasingly being seen as a leader in the future of food production and environmental sustainability. So, how are we really doing when it comes to closing the gap between aspiration and action?

Singapore has set ambitious targets for local food production, notably through the “30-by-30” goal, which aims to produce 30% of the country’s nutritional needs locally by 2030. This reflects a desire for food security in a country that imports over 90% of its food. Innovative solutions like vertical farming, rooftop hydroponics, and lab-grown proteins have gained traction locally, and attention globally, as Singapore reimagines what food production can look like in a densely populated, land-scarce city-state. Together with the Singapore Green Plan, Singapore’s agencies are looking to future-proof the country through environmental sustainability, in parallel with food security.

However, it is important to recognize that Singapore’s success in securing food has also set it on a path which is not as easily changed. Importing from over 180 countries and regions in the world is great for accessibility and affordability of food, but it also offers multiple (often cheaper) alternatives for locally produced food.

The reliance on global supply chains also exposes the nation to the volatility of international markets. Global disruptions, such as the COVID-19 pandemic, showed how vulnerable we are to supply chain issues, which can lead to rising food prices and limited availability of certain products. While local initiatives are moving in the right direction, they currently make up only a fraction of our food supply.

In terms of local initiatives, farms also face challenges. The costs of importing seeds, fertilizers, and technology for vertical farms or hydroponics systems are high. While the government has numerous grants that help farms to overcome the often-prohibitive capital costs of setting up a farm, it is often the running costs that wear aspiring farmers down. With land scarcity, rentals are often at a premium. The city is also often ranked near the top of per capita GDP (nominal), which also means local labor is not cheap.

This is one of the reasons why Singapore’s local production is still more expensive than those imported. Also, because global markets provide the range and variety that consumers expect, they make it harder for local producers to compete on price, not to mention that many new/younger farms do not enjoy the economies of scale that larger, overseas producers tend to benefit from.

Transiting from “Third-World to First” in less than fifty years has also meant that our population is still used to cheaper, quick, foods which prioritize quantity over quality. Relating to the sustainability narrative ultimately, is the question of consumer behavior.

Many Singaporeans often face a “moral dilemma” when choosing between affordability and sustainability. Local or sustainably produced food typically comes with a higher price tag. While there is growing awareness, particularly among younger, environmentally conscious consumers, price sensitivity remains a significant barrier to the widespread adoption of sustainable eating habits.

While the idea of buying local and sustainably grown produce resonates with a growing number of people, the reality of the rising cost of living, particularly in an expensive city like Singapore, means that most shoppers prioritize affordability over ethically produced food. Until prices for sustainable products become more competitive (or cheaper alternatives become more expensive to reflect their ‘true’ cost), the status quo will remain.

For those in the business of local food production, profitability in Singapore is achievable but challenging. Land scarcity and high operational costs—especially for farms relying more on technology—mean that farms must constantly stay nimble to be competitive.

While high-tech farms and tech-driven solutions have attracted investment and government support, many often either place large bets on emerging, untested technologies, or lean heavily on electricity.  This means profit margins remain slim and could even be volatile, as seen in the large number of indoor farms that closed down around the world when fuel (and consequently electricity) prices rose following the war in Ukraine.

High-tech farms have been able to stay ahead because of forward-looking investments like solar-panels and water catchment systems, which have reduced input costs, while carefully evaluating technologies and machineries which really help to improve production and efficiency.

Possibly though, we might be asking the wrong questions. Is food production and environmental sustainability all about profitability? Or survival?

The deeper, often neglected question is: “What is the true value of food?” In Singapore, as in many urbanized societies, food is often undervalued. Consumers expect it to be affordable, abundant, and convenient, without fully considering the environmental or social costs of production.

The result is a disconnect between the sustainability narrative and actual consumption patterns. While the government promotes sustainability through initiatives like reducing food waste and increasing local production, consumers often make decisions based on convenience and price rather than the environmental impact of their choices.

When Singapore sought to achieve water security, coming up with the “Four National Taps”, it did not seek to make reclaiming water, or making NEWater, profitable. Rather, it focused on production at the national level first, then finding ways to bring the cost down through technology.

Given that farms are often privately run, it may not be possible to “nationalize” food production. But supporting the efficiency of local distribution channels is one possible way to bring costs down across the industry. Also, government-linked entities with a larger incentive to support the narrative could allocate additional resources towards protecting the local producers. For example, all Singaporean males are conscripted into mandatory National Service when they hit 18 years of age. This means catering food for roughly 50,000 people, spread across the roughly 50 camps across the island. Should the soldiers defending our country not taste food grown on the land they are protecting?

To achieve true food sustainability, we must rethink how we value food—not just in terms of price, but also its broader environmental, societal, and health implications. Educating the public on the “long-term benefits” of sustainably produced food, such as reducing environmental damage and improving food security, and getting influential local companies / organizations on board will be crucial. The move towards more ESG reporting by the companies listed on the SGX should also nudge firms to look toward supporting local, sustainable farms, as one of the measurable (and reportable) metrics.

Singapore is making strides toward a more sustainable future in food production, with innovative solutions and government-backed initiatives driving progress. However, the gap between aspiration and reality is still significant. Local production remains limited and expensive, and consumer habits are slow to change due to the allure of convenience and lower prices.

For Singapore to fully embrace sustainability in its food systems, there must be a collective shift in mindset. Consumers need to start valuing food not just by its price, but by its environmental and societal costs. Greater investment in local food production, continued government support, and a change in consumer behavior are essential to creating a food system that is not only profitable but truly sustainable.