Food
Last updated 19 December 2025
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Food Resilience
Singapore Food Story 2
Singapore imports more than 90 percent of our food. This makes us vulnerable to external shocks and supply chain disruptions, which could arise from factors such as climate change, disease outbreaks, and geopolitical decisions.
The Singapore Food Story 2 aims to bring about overall food resilience – ensuring we have sufficient food supply in times of disruption through the four pillars of our food story – diversifying import sources, growing local, stockpiling and global partnerships.
Diversify Imports
By diversifying our food sources, we support industry and consumers in their ability to switch to other options during supply disruptions. We will continue to expand our food supply networks by partnering with industry and other Governments around the world.
Grow Local
Local production provides an assured and regenerative source of food and serves as a buffer in times of supply disruptions. We seek to build up local farms’ capability and capacity to supply 20% of our local consumption of fibre (fresh leafy and fruited vegetables, beansprouts and mushrooms) and 30% of our local consumption of protein (eggs and seafood) by 2035. SFA will continue to work closely with the agri-food industry and relevant stakeholders to support the growth of the sector.
Stockpile
Stockpiling provides ready food stocks to mitigate the impact of any unforeseen supply disruptions. SFA works closely with the industry to build up our capability to stockpile essential food items.
Global Partnerships
Global partnerships are essential to better respond to the increasing interconnectedness in agri-food trade. We will continue to strengthen Government-to-Government relations with like-minded countries to safeguard flows of food.
Strengthening our food resilience is a whole-of-society effort. While the Government continues to strengthen our food pillars, industry and consumers also play a part. For the industry, this could be actively exploring new sources of food and tapping on local produce to further diversify supplies. Consumers can contribute by being flexible and adaptable with food options and switching to alternatives when needed, and supporting local farmers by purchasing local produce and dining at food businesses that use Farm-to-Table produce.
Food Safety
Safe Food For All
As the national agency for food safety, SFA adopts a science-based risk assessment and management approach to food safety, and sets food safety standards that are aligned with international standards. SFA has in place an integrated food safety system from farm-to-fork, including licensing, inspection, sampling, testing and enforcement, to ensure that food supplied in Singapore is safe for consumption.
Overseas Sources and Imports
Food importers are licensed by SFA, and are required to apply for import permits for each consignment of food imported into Singapore. For high-risk food items like livestock, meat and eggs that can carry diseases that can be transmitted to people, SFA conducts accreditation at source to ensure that the imports meet food safety and animal health requirements.
Local Farms and Food Establishments
SFA licenses farms and food establishments in Singapore, including slaughterhouses, food processing/manufacturing establishments, as well as various food retail establishments such as hawker stalls, coffeeshops, food courts, food caterers, canteens, supermarkets, mobile food wagons, cafes, and restaurants. Inspections are carried out to ensure that these establishments comply with licensing conditions and regulatory requirements.
In the event of food safety incidents, SFA carries out investigations and activates response measures to manage the risk to public health (e.g. food recalls, movement control directions to suspend operations or stop sale of food).
Food Safety is a Joint Responsibility: Role of Industry and Consumers
With food safety being a joint responsibility, SFA works with the industry and consumers to build their capabilities and educate them on their roles in ensuring food safety. For instance, persons who handle and prepare food and beverages in food establishments licensed by SFA must attend and pass the Food Safety Course Level 1 before they are allowed to work.
For consumers, SFA has made available online information and tips regarding food safety risks and good food safety practices. Examples include:
Food safety tips: Food Safety Tips
Track records (hygiene grading, number of demerit points and suspension history) of the food establishment: Food Retail Licence
Consumers who come across any errant food operator can play your part by reporting these operators to SFA via the online feedback form.