The Straits Times-Mar 21, 2023

Few would disagree with the need for home-grown vegetables in Singapore. Although Singapore has long left behind its agricultural past on the highway to development, there are more than 110 vegetable farms here, which contributed to 4.3 per cent of vegetables consumed in Singapore in 2021. Indeed, urban farmers say that they can push this figure higher if there is more consistent demand. Vegetables produced here are leafy greens such as bok choy, choy sum, lettuce, kale and bayam (spinach). Some farms produce mushrooms, including premium varieties such as pink oyster and black fungus. There are consumers who look out for locally produced kale, herbs and Swiss chard because these are fresher compared with imported vegetables. Produce grown in depleted or less fertile soil may also be less nutritious, which is one reason to turn to Singapore’s hydroponic farms, where nutrients are added to the water. It is heartening there is growing awareness that locally produced greens are nutritious, pesticide-free and eco-friendly. Read more at: https://www.straitstimes.com/opinion/st-editorial/think-globally-but-eat-locally First published in The Straits Times