Beyond supply: Why capability is the next frontier of food resilience
If food cannot arrive in ready-to-consume forms, do we have the ability to convert raw inputs into shelf-stable products?
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FOOD resilience is often measured by access, how many sources a country can secure, how diversified its imports are, and how large its reserves may be. These remain essential considerations.
But in the next major disruption, the harder test may be a different one: whether food systems can make practical use of what actually arrives under constraint.
Singapore’s food system has been repeatedly tested over the past five years, by events beyond its control, from pandemic‑related disruptions to export bans and disease outbreaks.
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