Meeting Singapore's foodtech ambitions

IN a changing global food system responding to population growth and climate change, the importance of maintaining a dynamic and innovative food industry will take on a new significance. A recent study by the Singapore Environment Council and Deloitte shows that the world is set to face a 56 per cent shortfall in food nutrition by 2050. As a country that imports 90 per cent of its food, Singapore is particularly at risk in the face of these changing global dynamics.

At the same time, consumers around the world, including in Singapore, are demanding healthier food options and placing more scrutiny on provenance and sustainability across the food supply chain. There is a clear need to address these challenges to enhance the country's food security and meet evolving consumer demands. To realise these ambitions, Singapore must build a workforce that is equipped to capitalise on the opportunities and address the challenges faced by the food industry.

The Singaporegovernment has set clear and ambitious targets to advance the food and beverage sector, announcing its "30 by 30" goal to meet 30 per cent of the country's nutritional needs in just over a decade. The food industry is talking up this challenge, with moves to adopt progressive vertical farming technologies that deliver higher yields, create alternative food formulations that offer better taste and nutritional value, and develop sustainable packaging solutions as well as advanced food safety and quality technologies. These technological innovations will be integral to Singapore's vision of becoming a leading food and nutrition hub in Asia by 2025.