Post-Covid, weak demand still main hurdle to Singapore’s ‘30 by 30’ food goal

SINGAPORE remains far from its goal of producing 30 per cent of local food needs by 2030. This is due both to the impact of Covid-19 and a more fundamental lack of demand, said industry players.

The pandemic hit Singapore’s hotels, restaurants, catering and airline industries, as well as the local farms supplying them.

“We used to supply many five-star hotels and Michelin-star restaurants; but during the lockdown, all that kind of disappeared,” said James Kwan, chief executive of aquaculture company Barramundi Group.