Whether it’s a plate of steamed fish, the eggs in our omelette, or a bowl of fresh salad, our food has to travel through the supply chain before it reaches our tables. Local produce are fresher as they travel a far shorter distance than imported produce, but we should still make every effort to ensure that our local produce stay fresh for as long as possible, as freshness ensures maximum nutrition and achieving a longer shelf life can reduce food waste through spoilage.

With our hot and humid weather, food can go bad very quickly. So, it’s important to know how to choose fresh produce when grocery shopping, how to keep them fresh on our way home, and how to store them properly at home to ensure freshness and longer shelf life.

Singapore’s Food Safety Standards

Singapore has excellent standards for cold chain management and food safety. This is reflected in the fact that we have one of the lowest incidences of food-borne disease outbreaks compared to the rest of the world, even though we import the majority of our food.

The standard SS 668: 2020 Cold Chain Management of Chilled and Frozen Foods sets out requirements for managing chilled and frozen foods, including pre-packaged fish, eggs and vegetables. They’re designed to ensure the safety, freshness and quality of chilled and frozen foods, by setting out requirements on proper temperature-controlled environments throughout the supply chain as our food travels to us.

Tips on Choosing, Transporting and Storing Fresh Produce

While the government and the food industry play their respective roles in ensuring food safety and freshness, consumers also have a part to play as food safety is a joint responsibility. This is especially when food is processed and prepared at home. So, check out the following tips on choosing, transporting and storing fresh produce to avoid food safety risks and ensure that our fresh produce stay fresh longer.

Shopping

Food safety for consumers starts at the shopping stage. Observe good food safety practices and follow these tips when choosing fresh fish, eggs, and vegetables:

1. Choose clean eggs without cracks as bacteria can enter the eggs through cracks. Never buy expired eggs.
2. Avoid vegetables that are bruised or shrivelled. Don’t buy vegetables with signs of mould or spoilage. Look for crispy, fresh leaves and tender, fleshy stems in leafy greens. Buy only what you can eat within a few days as vegetables are highly perishable.
3. Avoid buying fish that are displayed at room temperature. Fish should be properly refrigerated or iced at the store. Make sure it has firm flesh and a shiny appearance with bright, clear, and full eyes. Gills should be red to liver-red and free of slime. Don’t buy fish with red, cloudy eyes, or an ammonia-like smell as these are signs that it has lost its freshness.
4. Pick up refrigerated and chilled items last, before heading over to the cashier.

Transporting

With our hot tropical climate, after shopping for fresh produce, it’s vital to keep our food fresh as we head home. Here’s how to keep our local produce fresh from the shop to our homes:

5. After leaving the shop, store refrigerated and chilled items in cooler bags. Head for home right away so that we can put these in the fridge or freezer as soon as possible. If the journey takes more than 30 minutes, use a cooler box with ice to store refrigerated and chilled items on the way home.
6. Also, use cooler bags for fresh vegetables and eggs to maintain a cool temperature on the way home. Keep them away from direct sunlight and hot environments (eg. car boot) to prevent spoilage.

Storage at Home

When at home, store fresh produce properly to prolong shelf life and reduce food waste through spoilage. When stored at the right temperature in the refrigerator (4 degrees Celcius), vegetables can keep for up to 7 days, while eggs can stay fresh for 3 to 5 weeks. Raw fish can stay fresh for 1 to 2 days in the fridge, and freezing fish at minus 18 degrees Celcius can extend its shelf life to 2 to 4 months. Here’s how to store fresh local produce properly at home for longer shelf life:

7. Remove any soil from your vegetables and pack them in plastic bags or containers before putting them away in the vegetable compartment of the refrigerator. This layer of protection keeps the moisture in and minimises dehydration. Don’t store ripe fruit with vegetables as ripe fruit emits ethylene gas, which turns leafy greens yellow.
8. Wash and dry fresh seafood before refrigeration. Keep raw fish on the bottom shelf of the fridge and always keep it tightly wrapped in a plastic bag or on a tray. This minimises the chances of juices dripping onto and contaminating other food items. Avoid refreezing fish once it’s completely thawed.
9. Keep eggs in their original carton or packaging at the back of the fridge. This minimises their exposure to temperature fluctuations when the fridge door opens.

Keep Local Produce Fresh for Longer 

While there are stringent food safety standards in Singapore, there are also a lot of things we as consumers can do to keep local produce fresh and nutritious longer, for example, by selecting our produce carefully, and keeping them at safe temperatures on the way home and at home. By choosing the freshest local produce, transporting them home in cooler bags, and storing them in the fridge as soon as possible, we can keep our families safe and healthy by reducing the risk of food poisoning and ensuring our local produce stay fresh and nutritious as long as possible.

For those who don’t have time to go to the supermarket, e-SG Farmers’ Market on RedMart is an excellent option. SAFEF’s e-commerce partner keeps local produce fresh with its unbroken cold chain which ensures that the produce is received, stored and delivered at the right temperature for maximum freshness.

So, to buy fresh local produce online, simply shop at SAFEF’s e-SG Farmers’ Market on RedMart: bit.ly/e-sgfm.

Subscribe to SAFEF’s Blog Newsletter

SAFEF is committed to promoting local produce to strengthen Singapore’s food security. To learn more about local farmers and their produce, subscribe to our newsletter via our blog to have the latest articles, news and updates delivered straight to your inbox.

Singapore has a population edging close to 6 million. Yet, it covers a geographical area of only 733 square kilometres. As only 1% of our land area is used for agricultural purposes, it’s not surprising that we produce less than 10% of the food we consume and rely mostly on imports. Bolstering food security is therefore understandably high on the list of priorities for the nation. Inflation, supply chain shocks, and rising prices can all be highly disruptive to Singapore’s food supply. We’re already tackling the issue with initiatives that encourage our farmers to produce 30% of our nutritional needs by 2030, but we can also support better food security by choosing local where possible. So, what are our top imported produce and what local produce alternatives are there for us?

Top Imported Produce & Source Countries

Singapore relies on imports from top trading partners like Malaysia, Brazil, Australia, and various countries around Asia including:

• Malaysia – Singapore imports more than half its eggs, around 40% of its fruits and vegetables, 34% of its chicken, and 25% of its seafood from its neighbour Malaysia.
• Brazil – Singapore buys more pork, chicken, and beef from Brazil than any other country, with 39% to 58% of such meats sourced from the Latin American country.
• Australia – Australia is Singapore’s biggest supplier of mutton, with 90% of the meat coming from down under. Singapore also gets 22% of its beef from Australia.
• China – China supplies Singapore with 27% of its vegetables and 13% of its fruits.
• Indonesia – Singapore sources around 17% of its seafood from Indonesia.
• Vietnam – Vietnam supplies around 15% of Singapore’s seafood.

Local Produce Alternatives

While imports will likely constitute the majority of Singapore’s food supply for the foreseeable future, local produce offer attractive alternatives. These include a good variety of locally-farmed fish, eggs, vegetables, and mushrooms.

1. Fish

Singapore has 121 fish farms, and our aquaculture industry produces a variety of fresh fish. While locally-farmed fish account for only around 10% of our annual total consumption of fish, they offer a great alternative to other animal proteins, especially red meat. When farmed efficiently, fish may require less water than land-based proteins like beef, thus contributing towards environmental sustainability.

Compared with other proteins like beef, lamb and pork which tend to be higher in saturated fats, fish is one of the healthiest options. It’s high in Omega 3, Vitamin D, and protein while low in saturated fats.

If you’re choosing fish, why not aim for locally-farmed fish? The different types of locally-farmed fish in Singapore include:

• Australian Jade Perch – This Singapore-farmed fish is high in Omega 3 fatty acids, making it a great alternative to imported fish like mackerel and salmon. Australian Jade Perch has a smooth and delicate texture that lends it well to steaming and baking.
• Barramundi – Barramundi is low in fat, high in Omega 3 and protein, and rich in essential vitamins and minerals. Versatile and delicious, this white fish has a light, flaky texture.
• Grey Mullet – The Grey Mullet is high in Omega 3 fatty acids, Vitamin B6, niacin, and selenium. Its succulent grey meat flakes easily after cooking and makes it suitable for everything from pan-frying to steaming and grilling.
• Red Snapper – Red Snapper is a delicious fish that’s rich in Omega 3, Vitamins A, D and E and essential minerals such as calcium, selenium, and magnesium. Its red skin and pinkish meat has a firm texture, delicate sweet flavour, and is ideal for grilling, baking, and pan-frying.
• Red Tilapia – Rich in Omega 3 and 6 fatty acids, protein, calcium, and selenium, Red Tilapia’s medium-firm texture is excellent for steaming, baking, and grilling.

You can buy locally-farmed fish from ACE FishMarket, BluCurrent, Fin by BOAT, Kuhlbarra, and The Fish Farmer at e-SG Farmers’ Market: bit.ly/e-sgfm

Check out some of these recipes to incorporate more locally-farmed fish into your diet:

• Sichuan Mala Braised Golden Pomfret
• Jade Perch with Tofu in Sweet & Sour Tomato Stew
• Assam Pedas Jade Perch with Kang Kong
• Claypot Barramundi with Golden Cherry Tomatoes & Nai Bai in Homemade Black Bean Sauce
• Crispy Fish Served with Vermicelli in Sweet & Tangy Stew
• Chinese Salt & Pepper Barramundi Fish
• Barramundi Fillets with Homemade Soy Ginger Sauce

2. Eggs

Eggs provide high-quality protein in a low-calorie and low-cost form. They’re extremely nutritious, offering valuable nutrients like iron, vitamins, minerals, and carotenoids, and are also lower in saturated fat compared to other animal proteins like beef, lamb, and pork.

Singapore’s chicken egg farms produce a wide variety of eggs high in Vitamin E and Omega 3. We also have locally-farmed quail eggs, which are high in riboflavin, Vitamin B12, selenium, and choline.

So, when choosing eggs, why not buy locally-farmed eggs? Apart from the regular fresh eggs, other types of locally-farmed eggs available include:

• Carrot Eggs – These come from hens fed with alfalfa or marigold petals, yielding egg yolks with higher lutein content.
• Corn Eggs – Corn eggs come from hens fed with premium quality corn, and the result is eggs that are high in protein and richer in nutrients compared to normal eggs.
• Pasteurized Eggs – These have the same nutritional benefits as regular eggs but have been pasteurised to eliminate dangerous bacteria like Salmonella and Bird Flu virus.
• Eggs with Omega 3 – Eggs enriched with Omega 3 are typically produced by hens which are fed a diet that’s supplemented with an Omega 3 source like flax seeds. Such eggs may have as much as five times the Omega 3 content as conventional eggs.
• Eggs with Vitamin E – Eggs enriched with Vitamin E are a good source of antioxidants. These eggs come from hens which are fed a diet fortified with Vitamin E.

Eggs are one of the most versatile ingredients you can have in your kitchen. You can eat whole eggs, just the yolk, or just the egg whites. As an egg dish on your menu, they can be served soft boiled, half boiled, hard boiled, poached, fried, scrambled or steamed. They can be incorporated into fried noodles, fried rice, soups, salads and whatever other dishes your imagination takes you, even in coffee or hot chocolate!

Eggs can be used in savoury or sweet dishes, eaten at breakfast, lunch, dinner, supper or as a healthy snack in between meals. They are also a key ingredient in many foods such as cakes, custard, quiche, French toast, pancakes, ice cream and many more.

Eggs can make your dish more robust or interestingly on the other end of the spectrum, they can be used as an egg raft to clarify your stock or broth.

Singapore currently has 3 egg farms which can provide you with your ready supply of eggs. Together, they provide 30% of our annual total consumption of eggs. You can buy locally-farmed eggs from Chew’s Agriculture, N & N Agriculture, and Seng Choon at e-SG Farmers’ Market: bit.ly/e-sgfm

Looking to incorporate more locally-farmed eggs into your diet? Here are several tasty recipes to inspire you:

• Crispy Egg Tarts
• Asian Style Mushroom Omelette

3. Vegetables

While we currently import most of our vegetables, our farmers grow a wide variety of fresh greens and herbs. Rosemary, basil, and mint, along with Japanese cai xin and pesticide-free salad mixes provide a range of essential vitamins and minerals as well as health-protecting compounds like polyphenols. Other locally-grown greens include cos lettuce, red bayam, kale, Japanese komatsuna, spinach, rocket, and kang kong. Our farmers also grow organic greens, hydroponic greens, and greens in vertical gardens, which means you can support innovative farming techniques as well as local produce.

Looking for something other than leafy greens? Our local vegetables also include bean sprouts, pea sprouts, chemical-free sprouts, and organic sprouts. Sprouts are high in calcium, potassium, magnesium, folate, beta carotene, and Vitamin K. You can also buy locally-grown aloe vera, which is high in antioxidants and a range of vitamins and minerals.

Singapore’s farmed vegetables contain certain essential vitamins and nutrients, such as Vitamin A, C, K, iron, and others, as outlined below:

• Basil – Basil is high in Vitamin K and comes in different varieties like Sweet Basil, Thai Basil, and Genovese Basil.
• Bean Sprouts – This sweet and juicy shoot is rich in Vitamins C and K.
• Cai Xin – This Chinese flowering cabbage is rich in potassium along with Vitamins A and C.
• Kale – This super vegetable is packed with a range of minerals and Vitamins A, B6, C, and K.
• Kang Kong – This delicious vegetable is high in potassium, Vitamin A, and iron.
• Lady’s Fingers – Also known as Okra, Lady’s Fingers are high in minerals and Vitamins C and K.
• Lettuce – This versatile and widely-used vegetable is a source of folate, niacin and Vitamin C.
• Pea Sprouts – These sprouted seeds of the pea plant are rich in protein, folate, magnesium, phosphorus, manganese, and Vitamins C and K.
• Spinach – Spinach, also known as Bayam, is rich in Vitamins A, C, K and is a good source of folate.
• Xiao Bai Cai – Also known as Pak Choy, this crunchy vegetable is rich in folate and Vitamins B6, C, and K.

With the variety available, why not try eating more Singapore-grown vegetables? You can buy locally-farmed vegetables from Bean Farm, Comcrop, Just Produce, Kin Yan, Kok Fah, Leafy Me, Little Red Farm, Quan Fa Organic Farm, Red Dot Farm, Sustenir, Vege Magic, Vegeponcs, VertiVegies, and Yili at e-SG Farmers’ Market: bit.ly/e-sgfm

Looking for a way to incorporate more greens and herbs into your meals? Check out these recipes:

• Instant Salad with Mesclun Salad Greens & Smoked Seabass
• Various salad recipes
• Cheese Smothered Greens
• Stir Fried Kai Lan in Oyster Sauce
• Warm Pak Choi Salad

4. Mushrooms

Mushrooms offer an excellent range of vitamins and minerals, and is a good source of B vitamins, antioxidants, beta-glucan, copper, and potassium, all of which are very beneficial to our overall health.

High in fibre, low in calories, fat-free and cholesterol-free, mushrooms come in a variety of tastes and textures. This makes them good alternatives to meat and even seafood. The resemblance in flavour to meat relates to the presence of similar constituents, in particular, the non-essential amino acids glutamic and aspartic acids. These give mushrooms the dark and meaty flavour known as Umami. So, if you want to reduce your consumption of meat, consider using mushrooms in your recipes instead.

The variety of locally-farmed mushrooms include:

• Golden Spring Mushrooms – High in protein and amino acids, these mushrooms come with an irresistible velvety texture, and can be braised, sauteed or stewed, and added to soups, sauces, and pastas.
• King Oyster Mushrooms – Like other oyster mushrooms, the huge King Oyster Mushroom is loaded with fibre, vitamins, and minerals, especially niacin and Vitamin B5. It offers a thick and chewy texture not unlike squid or scallop, and is best eaten stir-fried. Low in carbohydrates, it is a good choice for low-carb diets.
• Golden Oyster Mushrooms – Golden Oyster Mushrooms are tasty and rich in beta-glucan which helps to strengthen the immune system.
• Golden Cup Mushrooms – This mushroom is high in protein and essential minerals such as molybdenum and zinc, and comes with a crispy and creamy texture like bamboo shoots.
• QQ Mushrooms – The QQ Mushroom offers a range of essential amino acids, proteins, vitamins, calcium, phosphorus, and riboflavin. Sweet and delicious, this versatile mushroom is thick and plump, has a tender and juicy texture like chicken, can be cooked in many different ways, and can be eaten alone or with vegetables, fish, and other dishes.
• Pink Oyster Mushrooms – Rich in vitamins, minerals, and antioxidants including niacin, Vitamin D, and iron, the Pink Oyster Mushroom has a thin yet meaty flesh that tastes like bacon or ham when well cooked.

You can buy locally-farmed mushrooms from Kin Yan, a pesticide-free farm, at e-SG Farmers’ Market: bit.ly/e-sgfm

If you’re looking for ideas to include more mushrooms into your meals, check out these recipes:

• Asian Style Mushroom Omelette
• Crispy Shrimp & Golden Oyster Mushroom with Pumpkin Salted Egg Sauce in Crystal Lettuce

5. Goat Milk

Often considered the best alternative to mother’s milk, goat milk is a better choice than cow milk for several reasons. Goat milk is lower in lactose, easier to digest, and less likely to trigger milk allergies. It’s also higher in protein, calcium, magnesium, phosphorus, and potassium as shown in the comparison below:

Hay Dairies is Singapore’s only goat farm. You can buy locally-farmed pasteurised and homogenised goat milk in plain or chocolate flavours from Hay Dairies at e-SG Farmers’ Market: bit.ly/e-sgfm

Want to incorporate goat milk into your meals? Try this flavoursome recipe for an easy-to-make yet delicious goat cheese.

Why We Should Choose Local Produce

Singapore’s local produce offer some excellent alternatives to imported produce. Whether it’s proteins like fish and eggs, or vegetables and mushrooms, our local farms supply fresh, quality, and safe produce we can use in our meals every day, to create healthy, delicious meals for the whole family.

Furthermore, as local produce are not transported over long distances, they tend to be fresher and more nutrient dense. The safety of local produce is also assured as they are subject to strict farming and food safety regulations.

So, choose local produce – it’s not only better for us, it’s also one of the ways we can help Singapore become more self-sufficient and food secure because it’s only when demand for local produce increases that our farmers will be able to produce more. In addition, choosing local means lower food miles, and with the cutting-edge techniques our farmers are using, local produce can be less water- and resource-intensive to produce, so buying local is also more sustainable and better for the environment.

To buy local produce, simply shop at SAFEF’s e-SG Farmers’ Market – the one-stop shop for local produce from our own farms: bit.ly/e-sgfm

Subscribe to SAFEF’s Blog Newsletter

SAFEF is committed to promoting local produce to strengthen Singapore’s food security. To learn more about local farmers and their produce, subscribe to our newsletter via our blog to have the latest articles, news and updates delivered straight to your inbox.

Singapore spans just over 700 square kilometres, so it’s not surprising that we import most of our food. From fruits and vegetables to meat and dairy, imports make up over 90% of Singapore’s food supply. However, as a nation, we’re aiming to produce 30% of our nutritional needs by 2030. Apart from the more common types of locally-farmed produce like fish, eggs and vegetables, niche local produce also play an important role in increasing our self-sufficiency.

In this article, we look at 3 types of niche local produce – crocodile meat, goat milk, and frog meat – which are not only high in nutritional value, but also play a part in contributing to Singapore’s food security and add some exciting variety to our menus.

1. Crocodile Meat 

Crocodile meat has a texture and taste that can be likened to chicken, and is low in fat and cholesterol while high in protein. As a source of protein, it’s a great alternative to traditional meat options like beef, pork, and chicken. A 100g of crocodile meat has 21.5g of protein, which is comparable to between 20.8g and 22.2g in the same portion size of lamb, beef, pork, and chicken. It’s also rich in dietary fibre, and a good source of Omega 3 fatty acids, phosphorus, potassium, Vitamin B12, and niacin.

Locally-farmed crocodile meat is available from Long Kuan Hung Crocodile Farm, the only crocodile farm in Singapore. Founded in 1964, Long Kuan Hung features 6 breeding ponds with more than 15,000 crocodiles and supplies crocodile meat in fresh, frozen, BBQ and smoked forms. Visitors (via pre-organised tours only) can tour the farm before sampling delights like Crocodile Satay, Crocodile Meat Patty, and Crocodile Spare Ribs.

Said to boost metabolism, improve blood circulation and strengthen the immune system, crocodile meat remains a niche protein in Singapore but can be found in restaurants around the country. You can also buy frozen crocodile meat and bones online from Long Kuan Hung Crocodile Farm’s partner’s website.

Try this nourishing recipe for Crocodile Herbal Soup or Ginger and Scallion Crocodile Meat today.

Long Kuan Hung Crocodile Farm is located at 321 Neo Tiew Cres, Singapore 718914. Its Facebook page can be found here.

2. Goat Milk

Goats are smaller and easier to handle than cows and they require less land to farm, making them an ideal species for farmers in land-scarce countries like Singapore.

Goat milk is often seen as the healthier choice as it’s higher in protein and calcium than cow milk, and unlike cow milk, it doesn’t impede your body’s ability to absorb nutrients like iron and copper. It’s also high in Vitamin D, potassium, and beneficial fatty acids. Furthermore, goat milk is easier to digest since it’s lower in lactose and higher in prebiotic carbohydrates (oligosaccharides), which can boost the good bacteria in your digestive system. As such, it’s a good alternative to cow milk and even plant-based alternatives like soy milk.

In terms of taste and texture, goat milk is creamy with a mild nutty flavour. As versatile as cow milk, you can use goat milk in your cooking, pour it over your morning cereal, and drink it plain or flavoured, warm or fresh from the bottle.

Locally-produced goat milk is available from Hay Dairies. Hay Dairies is a specialist in goat milk and has been in operation for over 20 years. It’s the only goat farm in Singapore, and today, it has over 800 goats descended from breeds in Minnesota. The farm is open to the general public for visits. 

Hay Dairies is located at 3 Lim Chu Kang Lane 4, Singapore 718859, and their website can be found here. You can purchase their plain or chocolate-flavoured milk at a range of stores, online, or on-site at the farm. You can also buy Hay Dairies’ products at e-SG Farmers’ Market: bit.ly/e-sgfm.

Try this delicious recipe for Goats Milk Creme Brulee today.

3. Frog Meat 

Often considered a delicacy, frog legs are high in protein, Omega 3 fatty acids, Vitamin A, and potassium, and low in fat, calories, and cholesterol. It’s believed that frog meat can purify the blood and is good for your complexion and health. With a taste and texture that resembles chicken and an excellent nutritional profile, frog meat is a healthy alternative to mainstream animal proteins.

Locally-farmed frog meat is available from Jurong Frog Farm. As Singapore’s only frog farm, Jurong Frog Farm specialises in American Bullfrogs, which have large and meaty hind legs. The farm is open for educational tours where you can see frogs throughout their entire lifecycle.

You can also visit Jurong Frog Farm’s website to purchase fresh or frozen frog meat, and find out more about the farm’s sustainable innovations. Although typically, around 50% of harvested frog meat ends up as offcuts, Jurong Frog Farm turns 75% of this offcut (otherwise wastage) into useable and edible products. For example, collagen is extracted from frog skin for skin-care products, and female frog oviducts are tapped for hashima.

Frog meat can be stir-fried, deep-fried, grilled, sauteed, and baked. Ready to try some frog meat? Why not try this Farm House Recipe for Deep Fried Frog Meat, this recipe for Stir-fried Frog Legs with Spring Onions, or this recipe for Gong Bao Frog Legs?

Jurong Frog Farm is located at 51 56 Lim Chu Kang Lane 6, Singapore 718864, and their website can be found here. You can purchase frog meat directly at Jurong Frog Farm or order online through e-SG Farmers’ Market.

Singapore’s Niche Local Produce: Healthy Alternatives to More Commonly-Found Produce

Singapore’s tropical climate and land scarcity have provided challenges and opportunities for our food producers. The year-round hot weather enables crocodiles, goats, and frogs to thrive, and farms like Long Kuan Hung Crocodile Farm, Hay Dairies, and Jurong Frog Farm have taken advantage of the climate to farm niche local produce. These 3 case studies showcase how innovation in niche areas makes more food choices available to consumers while contributing to Singapore’s economy and food security.

To buy these niche local produce, simply buy directly from the farms or shop at SAFEF’s e-SG Farmers’ Market: bit.ly/e-sgfm.

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According to the National Environment Agency (NEA), the total amount of food waste generated in Singapore in 2020 amounted to a whopping 665,000 tonnes!

What is Food Waste and Where Does it Come From?

Food waste refers to the discarding of food that is appropriate for human consumption. While most of the food waste in Singapore originate from commercial companies, a study by the Singapore Environment Council (SEC) revealed that 26,000 tonnes of food is thrown away from households annually. This is equivalent to 68.4 million plates of Nasi Lemak wasted every year!

Food wastage that stems from the household level is mainly due to the confusion of “Best before” and “Use by” dates on the packaging. According to the Singapore Food Agency (SFA), ‘‘Best before’ dates are for food with a longer shelf life and show how long the food will be at its best quality, while ”Use by” dates are used for highly perishable food which should not be consumed beyond the stated date. “Best before” and “Use by” dates are not interchangeable. Aside from the confusion of labels, the top 3 reasons why food is also discarded at the household level are: the overpreparation of food, buying too much, and forgetting about food that is at the back of the refrigerator.

At the commercial level, apart from improper handling which results in spoilage, food wastage that comes from supermarkets is also often due to the practice of cosmetic filtering which discards edible produce that are blemished. Another cause of food wastage from supermarkets and F&B establishments is difficult food inventory management where sufficient supply needs to be maintained to cater to unpredictable demand. F&B establishments, especially buffet restaurants, often generate a high amount of food waste every day. In order for buffet restaurants to maintain the freshness of the food in the buffet lines and ensure that there is enough food for their diners, buffet restaurants often replace dishes way before they are empty.

In 2019, the Ministry of Sustainability and the Environment (MSE) announced the “30 by 30” goal which aims to enhance the resilience of Singapore’s food supply. Apart from increasing local food production, reducing food wastage is also crucial as it can effectively increase the availability of food, thereby decreasing our reliance on imports.

Why Does Food Wastage Get in Our Way of Food Security?

Food wastage at a personal level leads to large-scale wastage at a commercial level as it encourages companies like supermarkets and F&B establishments to order more than what’s needed, which in turn generates large amounts of unnecessary food waste every day.

Ultimately, food wastage reduces the amount of food that’s available for actual consumption, thereby affecting our food security.

How Can We Reduce Food Wastage?

Everyone has a part to play in reducing food wastage to increase our food security. This can be done by buying local produce which have a longer shelf life, finding creative ways to utilise ingredients and leftovers, storing food properly, composting food, donating unused food to charities, and buying ugly food which would otherwise be discarded.

1. Buying Local Produce

Purchasing local produce is optimal for reducing food wastage because without the need to transport food over long distances, locally-farmed produce are fresher, retain more nutrients and stay fresh longer, thus reducing food wastage through spoilage. Besides having a longer shelf life, local produce also generate less transport-related carbon footprint.

So, look out for the iconic red ‘SG Fresh Produce’ logo when shopping for local produce in supermarkets and online at e-SG Farmers’ Market on RedMart. Let’s help to reduce food wastage and contribute towards Singapore’s food security by choosing local produce.

2. Using Our Creative Juices

Expanding our knowledge by experimenting with an ingredient can enable us to use the same ingredient in more than one way. Aside from finding creative ways to use an ingredient, we can also use our leftovers to come up with innovative recipes to not just reduce food wastage but also to address fussy eating.

For example, an ingredient such as Barramundi (Asian Sea Bass), one of the fish reared locally in our fish farms, is a source of lean protein which can be prepared in many different ways. It can be baked, pan-seared, steamed, cooked in a claypot, used in soups and even as pasta fillings!  And while everyone knows that leftover rice is commonly used to make fried rice, we can change up our fried rice by adding other leftover ingredients in our fridge to this very versatile dish.

For more ideas on creative ways to use local produce, please check out the “Recipe” section in SAFEF’s Blog.

3. Proper Food Storage

Practising proper food storage can help to reduce food waste. Here are 4 easy ways to waste less and save more:

Firstly, households should adopt the “First Expire First Out” (FEFO) principle by using older food items in the refrigerator first before they expire. In doing so, households can avoid having to discard food that have gone bad.

Secondly, fruits and vegetables should be stored in the crisper drawer in the fridge to prolong their freshness.

Thirdly, raw meat, poultry and seafood, if not stored in the freezer, should be placed on the bottom shelf of the refrigerator so as to prevent spillage and contamination of ready-to-eat and leftover food items which should be stored on the upper shelves.

Lastly, leftovers should be cooled down before being stored in the fridge to avoid sudden changes in temperature which can increase the rate of bacteria growth in the food and lead to food spoilage.

4. Food Composting

Composting food scraps and adding them into the soil as soil additives can turn waste into a resource. Instead of throwing away items like leafy vegetable scraps, households can give such scraps a new lease of life through composting, which is beneficial for plants as the addition of compost into soils can help to improve drainage, increase the organic matter in the soil and help plants to grow better.

5. Donating Unused Food to Charities and Buying Ugly Food

By donating surplus food to charities like the Food Bank Singapore (FBSG), food that is beyond our consumption capacity can be put to better use instead of simply being discarded. FBSG is a local charity that collects food donated by individuals, small businesses and large global companies, and redistributes them to 360 member beneficiaries. This not only reduces food wastage, but also makes more food available to those who need it.

Other than local charities, we can also support organisations such as Ugly Food which sells “ugly” produce that are just blemished but not spoilt. By buying blemished foods, we can reduce the food wastage generated by retailers that practice cosmetic filtering of edible food.

Reduce Food Wastage to Increase Our Food Security

Food wastage is an obstacle to food security. A key step to increasing food security is reducing food wastage.

So, let’s take the first step towards reducing food wastage by buying local produce, as local produce have a longer shelf life which reduces food wastage through spoilage.

To buy local produce, simply shop at SAFEF’s e-SG Farmers’ Market – the one-stop shop for local produce from our own farms: bit.ly/e-sgfm

Subscribe to SAFEF’s Blog Newsletter

SAFEF is committed to promoting local produce to strengthen Singapore’s food security. To learn more about local farmers and their produce, subscribe to our newsletter via our blog to have the latest articles, news and updates delivered straight to your inbox.

Article contributed by Ginn Tan and edited by SAFEF.

With ambitious targets set for local farmers to meet Singapore’s food security goal of producing 30% of our nutritional needs by 2030, there’ve been numerous news articles and TV programmes about “food security”, but it seems like there haven’t been much mention about “food safety”. However, do you know that food security does not just refer to the availability and affordability of food, but also to the availability and affordability of quality food that’s safe to eat?

What is Food Safety and Why is it Important?

Having constant access to safe food should not be taken for granted. Food safety is the result of joint efforts by the Singapore government, the industry and consumers to ensure that food is safe to eat and is not contaminated with harmful substances or microorganisms.

To ensure food safety from farm to fork, the Singapore Food Agency (SFA) works closely with the industry, which has a role to play in ensuring that the food they provide is safe. As the national authority for food safety in Singapore, SFA sets food safety standards which are consistent with those adopted internationally and enforces these through regular inspections, surveillance and sampling.

To meet SFA’s requirements, our farmers have to adhere to rigorous practices to ensure that food safety is always at the heart of their operations. Thanks to the stringent farming practices which our licensed food farms adopt, we have a supply of safe local produce to enjoy every day.

What Factors Affect Food Safety?

When it comes to fish, eggs and vegetables, there are many factors that can undermine the safety of the produce. For example, the presence of heavy metals, drugs, bacteria or pesticides can all potentially harm our health. That’s why farms in Singapore must adhere to strict food safety guidelines to safeguard us from eating contaminated food which can make us ill.

Fish

For fish, the potential risks include bacterial or viral contamination, naturally occurring toxins, and chemical/drug contaminants. Pathogens are the primary food safety concern with regard to seafood. Some types of fish may also contain naturally occurring parasites. Proper handling practices are needed to minimise pathogen growth and foodborne illnesses. Another concern is environmental contaminants such as heavy metals accumulation, like mercury or lead, which can cause health problems. Lastly, improper or illegal use of drugs or chemicals in fish can also lead to residues present in the produce.

Eggs

When it comes to eggs, a key worry is the possible presence of bacteria such as Salmonella, which is a leading cause of foodborne illnesses worldwide. It can be spread to humans through the consumption of contaminated eggs, and cause symptoms which include diarrhoea, abdominal pain, fever, nausea and vomiting. While in healthy adults the infection is typically self-limiting and subsides within a week, Salmonella can cause serious infections in vulnerable populations such as the elderly, young children and those with weakened immune systems. Similar to fish, drug and chemical residues can also be found in eggs due to improper or illegal use.

Vegetables

A common concern about vegetables is that the crop may have high residual levels of pesticides, as the exposure to large quantities of pesticides may cause poisoning.

Food Safety Regulations

In order to ensure that our fresh produce are safe to eat, our local fish, egg and vegetable farmers have a comprehensive list of licensing conditions from SFA that they have to comply with, and guidelines on good farm management and farming practices to follow.

Fish Farms

Fish farms train their staff on good farm practices for safe food production, including measures to prevent diseases as this will result in loss of harvest. Incoming fish stocks should be from reliable sources, and have their health status verified before use in production. Fish health and water quality should be monitored and documented daily for adverse changes, and any dead or dying fish must be removed and disposed of properly.

Fish feed should also be from reliable sources and used in accordance with the manufacturer’s instructions. Antibiotics, drugs and/or chemicals should be purchased from licensed distributors and their usage should be according to the manufacturer’s instructions after veterinary consultation. In addition, the withdrawal period prior to harvest must be strictly observed. Certain drugs and chemicals that are harmful to humans if their residues are found in fish meat are also banned from use. Fish ready for harvest are sampled regularly to ensure they do not have any residual levels of antibiotics, drugs, chemicals or heavy metals such as mercury, lead and arsenic beyond safety limits. Also, as sick or diseased fish are not fit for consumption, they are not harvested for sale.

The farm, particularly the packing area, must be cleaned regularly. After harvesting, only clean packing containers are to be used for the packing of fish, and fish must be packed with sufficient ice and transported chilled with proper cold chain management till the point of retail. Each batch of food fish leaving the farm must also be traceable to the farm with proper on-farm documentation.

All these measures ensure that consumers have access to healthy fish that are safe to eat. In addition, farms can choose to be certified under the Good Aquaculture Practice for Fish Farming (GAP-FF), which is a farm assurance scheme to certify local farms that have implemented farm management systems to ensure safe and quality farm production. The certification awarded by SFA provides local farms with a competitive tool to gain market access and consumers’ trust for their farm produce.

Egg Farms

Egg farms have to maintain their premises in clean and sanitary conditions at all times and also implement necessary biosecurity measures to prevent the introduction and spread of diseases like bird flu and bacteria such as Salmonella. This is important because bird flu, which can spread easily among birds, can result in the loss of laying hens and impact the supply of eggs, while Salmonella, which can enter the eggs through the pores of the shells, can contaminate the eggs and make them unsafe for consumption. The farms’ biosecurity measures are subjected to regular checks, while samples are taken regularly from the farm environment to ensure it is free of Salmonella. Veterinary drug administration to chickens, if necessary, is done with veterinary advice to ensure proper use. The eggs are also subjected to regular testing for drug residues.

Singapore’s egg farms produced 26% of our egg consumption in 2019. To safeguard our local supply of eggs, our egg farms have to ensure that all vehicles entering the production area must be thoroughly washed and disinfected, while all persons entering the production area must undergo bio-sanitation and be outfitted with protective farm clothing to prevent the introduction of diseases into the farm.

Every egg farm must dispose of dead birds, manure and other wastes from the farm properly. It must also have an effective pest control programme in place, and properly maintain the farm buildings used to store feed and eggs to prevent the entry of pests, wild birds and animals which can carry diseases.

In addition, the farm must implement bio segregation measures to prevent the contamination of eggs. These include effectively separating the egg collection areas from the production areas and locating the garbage collection points outside the farm premises.

As all our chicken egg farms are certified under SFA’s Singapore Quality Egg Scheme (SQES), the farms undergo yearly audits by SFA to ensure that the farms’ facilities are hygienic, the quality control monitoring systems are well-maintained, and the eggs from the farms are fresh. Knowing that local eggs go through such stringent checks, we can have peace of mind when we eat local eggs, as we can be assured of their safety, quality and freshness.

Vegetable Farms

As with all licensed food farms in Singapore, licensed vegetable farms similarly have to maintain their farms in clean and sanitary conditions at all times. In addition, vegetable farms are not permitted to use any raw animal manure or human waste for crop cultivation. The farms are encouraged to adopt integrated pest management practices wherever possible to reduce the reliance on chemical control measures. When applying chemical control, vegetable farms must appoint a SFA-certified pesticide operator to ensure that the correct dose is applied and at a suitable period before harvest so that any residual effects will be minimised. All the agricultural pesticides used in Singapore-registered farms must be registered with SFA, and vegetables produced locally are routinely sampled to ensure that they are safe for consumption.

What’s more, farms can be certified under the Good Agriculture Practice for Vegetable Farming (GAP-VF) certification scheme which specifies safe and quality farm production. Some GAP-VF requirements in this scheme include soil being uncontaminated with heavy metals like mercury and lead, pesticide usage following the recommendations on the manufacturer’s label or as directed by a qualified plant health specialist, and having hygienic packing house conditons and proper cold chain management to ensure food safety and vegetable freshness.The GAP-VF certification mark therefore gives consumers the added assurance that the vegetables are from a safe and reliable source.

Why We Should Choose Local Produce

Singapore farmers are subject to strict regulations and guidelines. At the end of the day, these regulations ensure that each piece of locally-farmed fish, egg, and vegetable is fresh and safe to eat. So, buy local. And for extra peace of mind, choose local produce which are certified under SFA’s Farm Assurance Schemes.

Where to Buy Local Produce

Given the importance of food security and food safety, buying local has never been more important. So, choose local, and ensure that the country of origin stated on the packaging is Singapore.

To buy locally-farmed produce, simply shop at SAFEF’s e-SG Farmers’ Market on RedMart via this link: bit.ly/e-sgfm.

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SAFEF is committed to promoting local produce to strengthen Singapore’s food security. To learn more about local farmers and their produce, subscribe to our newsletter via our blog to have the latest articles, news and updates delivered straight to your inbox.