Our Singapore Food Story

Supporting Local Produce

Why Support Local Produce

The Singapore Food Story encompasses our food security strategies to ensure and secure a supply of safe food for the nation. A key component of this story involves SFA’s aims to raise awareness on food security issues and rally support for local produce.

While SFA works with the industry to ramp up local production, demand from consumers is equally important to sustain a healthy and vibrant agri-food ecosystem.

By supporting local produce, we boost Singapore’s food security and economy. Consumers can also make environmentally sustainable food choices and learn more about local produce. Local produce is safe, fresher, and lasts longer. Local produce contributes to reduced spoilage, food waste, and carbon footprint, as the produce does not need to travel long distances or for long periods of time before reaching the consumer.

The SG Fresh Produce Logo

Consumers can easily identify local produce by spotting the SG Fresh Produce (SGFP) logo on packaging and selected marketing collaterals.

SG Fresh Produce Logo (Revised 2021) RGB 

Choose local by looking out for this logo
the next time you shop for fresh produce!

 

The SGFP logo incorporates the key attributes of freshness, supporting local and the SG Brand mark which also showcases our locally farmed produce as a product of “Passion Made Possible”.

Logo Usage Eligibility

The industry may apply to use the SGFP logo on packaging and marketing materials promoting local produce.

If you are a farmer  If you are a Distributor/Supermarket Retailer
 Eligibility

Must be SFA-Licensed Farm

  1. Local produce distributed must be from SFA-Licensed farm(s) in Singapore
  2. Logo usage is renewable every 2 years
 Logo can be used on
 
  1. Packaging of primary produce, i.e. fresh produce grown/cultivated in Singapore
  2. Marketing collaterals* promoting local produce
  1.  Packaging of primary produce, i.e. fresh produce grown/cultivated in Singapore
  2. Point-of-sale and any relevant marketing materials* promoting local produce

 *If the SFA-Licensed Farm carries both local and imported produce, the SGFP logo can only be used in association with the former i.e. local produce item(s) e.g. on farm’s retail website, the SGFP logo should only be featured next to the local produce item and not imported produce.

IMPORTANT NOTE:

  1. Applicants to use the SGFP logo must send in ALL artwork where the SGFP logo will be featured for SFA’s clearance BEFORE actual use. 
  2. For usage areas not specified above, applicants must seek SFA’s consideration and approval for use. Approval for usage will be granted on a case-by-case basis.  
  3. SFA reserves the right to impose additional conditions on logo usage, if required.   

 

SGFP Logo Application

Companies who are interested to use the SGFP logo should apply by submitting their application here.

Certification Scheme Logos

Some of our local produce also come from farms that have been additionally certified under the following quality assurance schemes:

Spot these logos when looking out for quality assured local produce:

 

GAP Certified Logo RGB

 Singapore Good Agricultural Practice
(SG GAP) Certified Logo

GAP+Clean and Green Certified Logo RGB

Singapore Clean and Green Urban Farms
(SG C&G) Certified Logo

 

Where to Buy Local Produce

Supermarkets

Consumers can purchase locally farmed eggs, vegetables, and fish at most major supermarkets. Find out these retailers’ links and more at our #fromsgtosg microsite.   

SG Farmers' Market

SFA partners with the Singapore Agro-Food Enterprises Federation Limited (SAFEF) to organise the SG Farmers' Market (SGFM) at various community spaces and online via Lazada Redmart, where consumers can easily find and purchase local produce.
 

2017_myVillage SGFM_IMG_3392

SG Farmers' Market at myVillage,
September 2017

Lazada Redmart eSGFM_updated SGFP
Screenshot of e-SG Farmers’ Market on Redmart 

Farm-to-Table Recognition Programme

The Farm-to-Table (FTT) Recognition Programme is developed to encourage the adoption of sustainable practices which includes the use of locally farmed produce in the menus of HoReCa (Hotels, Restaurants, Caterers) businesses. It is a tiered award system that recognises HoReCa businesses that procure at least 15% of local produce in any of the following food categories:

  • Hen Shell Eggs
  • Leafy Vegetables
  • Beansprouts 
  • Fish

 

HoReCa businesses that are part of the FTT Recognition Programme can gain visibility through the following efforts by SFA and partners from the Association of Catering Professionals Singapore (ACAPS), Restaurant Association of Singapore (RAS) and Singapore Hotel Association (SHA) via:

  • SFA's public registry of recognised HoReCa businesses
  • SFA and  partners’ websites and social media platforms
  • Feature stories 
  • Consumer campaigns 
  • Other advertisements and advertorial platforms

Successful applicants will receive a starter pack with resources to display the FTT Recognition Programme Logo.

 

Tiers Within FTT Recognition Programme

Based on the procurement makeup of the HoReCa business, successful applicants will qualify to use a logo within the relevant tier.

FTT_1 leaf

FTT_2 leaves FTT_3 leaves
 Base Tier
HoReCa businesses that procure at least 15% of local produce in one food category.

 Mid Tier
HoReCa businesses that procure at least 15% of local produce in two food categories.

 Highest Tier 
HoReCa businesses that procure at least 15% of local produce in three or more food categories.

The FTT Recognition Programme logo is a mark of assurance and HoReCa businesses can use it to display their commitment to adopt sustainable practices in using local produce and boosting our nation’s food resilience.

 

Application Criteria and Process

The FTT Recognition Programme Logo will be awarded on an application basis without any fees. Each application is valid for 2 years, with each subsequent renewal requiring a new application.   

 

FTT Formula updated
Formula to calculate % of local produce

 

 Application is open to HoReCa businesses that hold any of the following valid SFA licences:

  • Food Shop Licence
  • Food Stall Licence
  • Food Manufacturing Licence

HoReCa businesses may be subject to random audits by SFA throughout the two-year validity. Each application may take up to 6 weeks for approval. 

 
Application for the FTT Recognition Programme is subject to the following requirements:
  • Application must be applied on a parent company or individual establishment level
  • The local produce must be sourced directly from local farms or through food aggregators
  • Submission of 1 month’s worth of procurement history (invoices accompanied by a summary excel sheet) within the last 6 months at the point of application. Please note the following: 
    • Local produce: Invoice must contain name and location of the local farm
    • Imported produce: Invoice must contain name of importer and country of origin of produce
    • For invoices that list the procurement values in denominations other than SGD dollar, SFA will use the FX rate at time of application to calculate the % criteria
    • Invoice submitted should be consolidated in a zip folder with the following labelling format for the individual invoices: Invoice Number_YYYYMMDD
  • Intended logo usage showing the various print and digital logo applications
  • All draft artwork/materials featuring the FTT Recognition Programme Logos are subject to SFA’s approval prior to actual printing/production/use

 

To submit your application for the FTT Recognition Programme:

  1. Fill out the application form and provide all necessary information,
  2. Submit a summary of procurement (excel sheet), and 
  3. Submit the above documents via this online application form

 

Find out which HoReCa businesses have been awarded under the FTT Recognition Programme.

 

Questions

Check out FAQs on the FTT Recognition Programme. Alternatively, you may also send your queries to us. 

Being Open to Alternatives

Apart from supporting local produce, consumers can play their part by being open to alternatives. For example, consider switching choices within and across food groups as well as different food sources.