Commentary: How Singaporeans can help beef up country’s food security — buying local is one step

In a country often referred to as a food paradise, the tiny island nation of Singapore appears to never run out of things to eat.

Everywhere you look, hawker stalls, restaurants, and fast-food chains line the streets, making it a foodie haven for all. 

However, with only 1 per cent of land set aside for farming, it is easy to see why food sustainability currently sits at the top of the national agenda. 

In fact, the Government recently reiterated this priority, with Minister for Sustainability and Environment Grace Fu calling for sustained efforts from people in the private and public sectors to stay the course and "co-invest" in the country’s food resilience for the long term. 

Singapore currently imports over 90 per cent of its food, and given its status as an international trading hub, the country is especially vulnerable to external shocks like inflation and fluctuations in global food supply and prices. 

In recent years, many organisations have stepped up their commitment towards a sustainable future — and at Sodexo, this is no different. 

As a company that continually looks for ways to incorporate sustainability into our operations, we often think about how we can be part of the wider goal of producing, distributing and consuming food in a way that meets today’s needs and those of future generations. 

In light of the above, here are four tips for adopting sustainable food practices into our daily routines as we show our support for protecting the environment in marking Earth Day on April 22. 

1. INCORPORATE HEALTHIER, MORE SUSTAINABLE ALTERNATIVES

The first step towards achieving food sustainability is to start incorporating healthier and more sustainable alternatives into your diet. These include fruit, vegetables, nuts, and legumes, which are known to have a lower environmental impact compared to meat and dairy. 

According to a study by Deloitte and A*Star, plant-based diets have been shown to reduce greenhouse gas emissions by up to 70 per cent. 

However, this doesn’t mean you should completely stave off your favourite meat-based dish. Ensuring that you can sustain this habit requires balance. 

For instance, you can continue to enjoy your meat dishes but do also opt for plant-based meals or options on certain days of the week. 

In Singapore, two in five (39 per cent) are currently flexitarian — a portmanteau of the words flexible and vegetarianism — championing a diet that centres on plant-based foods with the occasional inclusion of meat. 

As a food services provider, we also saw the need to get the ball rolling and encourage our employees and clients to try new plant-based foods. 

We have since partnered with chef Bjorn Shen to launch a plant-based menu inspired by his Middle Eastern culinary expertise, which features innovative dishes such as a mushroom shawarma and an Impossible Iskender kebab.

The menu was a big hit amongst staff and customers, proving that plant-based food can still be nutritious and deliver on flavour. 

2. SUPPORT LOCAL 

In Singapore, there are a variety of initiatives that promote sustainable local practices, such as the SG Food Makers programme, which supports local food entrepreneurs who use sustainable and innovative methods to produce food. 

The programme also encourages consumers to support these local businesses by choosing sustainable and locally-grown foods.

Farm to fork is a movement that promotes serving food through local, direct sources, encouraging both traceability and sustainability. 

As one of the most innovative cities in the world, companies here are well-placed to deliver on this concept using the latest technologies, such as soil-less vertical farming. 

Sodexo has partnered with Grobrix, whose closed-loop irrigation system enables companies and urban communities to set up vertical farms in their offices and homes, allowing them to have continuous access to fresh herbs and produce for their meals. 

3. PURCHASE RESPONSIBLY SOURCED FOOD 

Responsible sourcing has become a buzzword in the food industry as consumers are increasingly conscious about where their food comes from and judge its quality. 

However, responsible sourcing goes beyond simply tracing the origins of food products — it is also about verifying that they have been obtained ethically and sustainably. 

From ensuring that coffee farmers are fairly compensated, to purchasing supplies from local vendors and SMEs, there are many factors that companies and consumers need to consider when looking out for sustainable practices. 

But this may prove challenging just from looking at a product’s packaging alone. When grocery shopping, consumers can look out for items that are tagged “made in Singapore”, or ones that declare fair or sustainable practices. 

For example, Made With Passion is a national initiative that celebrates local brands, with packaging featuring the “Made With Passion” brand mark on a range of goods, including food and beverage items. 

4. REDUCE FOOD WASTE

Food waste is one of Singapore’s biggest waste streams, accounting for 12 per cent of the total waste generated. 

It undermines the sustainability of our food systems because all the resources used to produce this food go to waste. Furthermore, food waste disposal in landfills leads to greenhouse gas emissions, exacerbating climate change. 

Despite Singaporeans’ love for food, households are one of the largest generators of food waste, contributing around half of the waste generated in Singapore. 

Food spoilage and over-preparation are some of the most common areas of food wastage. We can overcome this by ensuring that food items, especially perishables, are visible in the fridge and by preparing only what we need for our household.   

A favourite practice in my own home is to use leftovers to create new dishes, like turning last night's roast into a hearty sandwich or using stale bread to make breadcrumbs. 

With most food wastage occurring before reaching consumers, businesses also have an important part to play. 

A common industry practice is cosmetic filtering, which occurs across the food supply chain. Food that looks “ugly” or damaged according to market or personal standards is discarded, even if they are edible. 

Hence, looking past ingredients’ cosmetic imperfections can help save tonnes of food from entering the bin. 

Sodexo has embarked on its own initiative to embrace imperfect foods by partnering with vendors such as Ugly Duck as we believe that food can still taste good and be sustainable despite appearing less than perfect.  

Here’s where smart technology can help. From leveraging technology to collect precise data on food waste and using it to drive changes to cut food waste, to recycling used cooking oil into biofuel, we can implement changes to cut food waste at almost every stage of the food chain. 

INVESTING IN A SUSTAINABLE FOOD FUTURE 

The benefits of achieving a more sustainable food system for consumers are well documented — from fighting climate change, improving health and mitigating against food price fluctuations — but effecting change for current and future generations requires collective action from many facets of society, including individuals, businesses, and the government. 

While the problem may seem far-removed from our everyday lives, we can all play a part, no matter how insignificant we think they are. 

Small actions often lead to big changes, and together, we can build a sustainable food future for all. 

 

ABOUT THE AUTHOR:

Abel Ariza is managing director of Sodexo’s Malaysia-Singapore cluster. The company offers facilities management and food services.