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Food plays a role in Singapore culture, but have you wondered where the ingredients come from?
According to a 2021 report by the Singapore Food Agency (SFA), more than 90% of Singapore’s food is imported from countries such as Malaysia, China, Brazil and Poland.
As a result, Singapore has committed to achieving the 30 x 30 target; hoping to generate 30% of our product desires by 2030 and reduce our dependence on foreign imports.
This begs the question: Does land-scarce Singapore have farms to grow its own produce?
Curious about the agricultural landscape in Singapore, AsiaOne reached out to Tasty Greens.
After some back and forth, AsiaOne ventured to Tasty Greens Farm on a sunny afternoon, hoping to be seduced by the typical agriculture of sprawling landscapes and lush crops.
However, the truth turned out to be different, as we ended up in a nondescript commercial building in Loyang.
As it turns out, Tasty Greens is an indoor hydroponic farm that operates out of a commercial office.
We spoke with co-founders Nicholas Wee, 41, and Kevin Chng, 45, to learn more about the farm.
Previously, Nicholas, with a background in landscaping, worked for the Land Authority of Singapore, where he visited traditional farms to see how things could be improved. But during the Covid-19 era, he was drawn to the agricultural world.
As for Kevin, he comes from a long line of vegetable-selling families spanning four decades.
Both sought to offer more than just classic vegetable promotion strategies, which led to the creation of Tasty Greens in April 2021.
Nicholas is the driving force behind day-to-day operations. He arrives at the farm job site at nine in the morning to make sure everything is in order, from completing daily responsibilities to fulfilling delivery orders.
Kevin, who runs the business branch, starts his day at two or three in the morning and doesn’t finish until the next day.
Although he caters to consumers such as hotels, grocery stores and coffee shops, Kevin said that the majority of Tasty Greens’ sales, between 85% and 90%, come from online orders from direct consumers, farmers markets and citizens who live near the farm.
“We have also obtained help from the Singapore Food Agency, where we participate in their programs such as the Farmers’ Market,” Kevin explained, highlighting the visibility of those projects within the local community.
Nicholas also revealed how he went door-to-door in the Loyang district, offering samples to residents.
He even went the extra mile by sharing the gardening with them.
Through this hands-on engagement, they have only showcased their products, but they have also cultivated lasting friendships, turning many of them into normal, unwavering consumers over the years.
Despite their private contact when it comes to visitor interactions, the farm is fully automated, requiring hard work for planting and harvesting, as Nicholas mentioned.
Crops are grown in an air-conditioned, laboratory-like room with everything needed for efficiency: from heating, cooling and irrigation to fertigation.
Additionally, the farm is 100 percent pesticide-free, a point Nicholas proudly noted.
“What we can offer to the general public is a product that can be consumed; They know they’re getting quality, too. “
They grow lettuce, kale, and red-veined spinach, as well as herbs like rosemary, basil, and dill.
Their agricultural production is estimated at about 1. 5 per month.
In addition, the automated formula ensures minimal waste of resources, something that contrasts with classic agricultural practices.
The simplification of the procedure contributes to sustainability. ” We don’t use as much water,” Nicholas added.
In addition, Nicholas commented that “in terms of delivery, they don’t burn a lot of fuel, which reduces [their] carbon footprint,” as the farm is close to residential areas.
And in the case of imported vegetables, buying them from the local farmer also particularly reduces the consumer’s carbon footprint.
When asked about the demanding situations he faced, Nicholas commented that being a farmer requires a lot of commitment and passion.
“It’s as sexy as everyone thinks. If you need to be a millionaire, I suggest you go into indoor farming,” Nicholas joked.
That said, the rewarding side of this agricultural business has to be the consumers, the duo said, noting that consumers find vegetables new and tend to have a longer shelf life.
“We participate in the farmer’s market where we interact with consumers,” Kevin said, giving examples of how he spoke to them with tips on how to prepare and cook vegetables.
He also takes your opinions and comments into account, and works as a team with Nicholas, who is in charge of R&D, and that is why they are recently developing herbs.
This customer education component aligns with a developing trend of customers actively seeking out sourced products.
Curious about the differences in value between local and imported vegetables?
Kevin noted that they are in the same range, but the vegetables grown stand out for their freshness.
The farming scene is developing here, for Nicholas and Kevin.
“We see a lot of young people adopting generations into farming,” Nicholas added, noting that classic farms are closing.
“The younger generation doesn’t need to take over the classic farms. On the other hand, we see other people like us getting into high-tech agriculture. “
This sentiment clearly resonates as Singapore sees a continued expansion in the number of farms, from 221 in 2019 to 260 in 2021.
The duo plans to expand their farm, contributing to a strong local food chain.
“Singaporeans are becoming more aware of the vegetables they grow,” Kevin said.
“Consuming [locally grown] produce does nothing but boost our economy, but it also supports farms like ours. “
While Tasty Greens is central to the discourse on urban agriculture in Singapore, it is part of a broader movement for local sustainability.
Even the government has stepped in to inspire citizens to grow their own produce projects, such as Gardening with Edibles, where seeds have been distributed to families to grow.
The government’s efforts to promote home gardening serve as a style for achieving collective self-sufficiency in food production.
On a macro level, Tasty Greens only contributes to local agriculture, but it also proves that innovation and a commitment to sustainability can thrive even in the center of an urban landscape.
They don’t just farm; They are sowing the seeds of a long-term sustainable food supply in Singapore.
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venkat. gunasellan@asiaone. com
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