The Singapore Food Agency (SFA) has published the Singapore Food Statistics 2025, an annual publication that provides an overview of Singapore’s food supply and food safety data over the past three years.
Key Highlights from 2023 to 2025
2 In November 2025, SFA announced the Singapore Food Story 2, which is our refreshed food resilience strategy to ensure that Singapore can continue to meet its essential food needs during periods of disruption. This strategy is underpinned by four pillars: Diversify Imports, Global Partnerships, Stockpile and Grow Local. Together, these pillars provide Singapore with options and flexibility to respond to different disruptions.
Diversify Imports
3 As Singapore imports more than 90 per cent of its food, diversifying import sources continues to be a key pillar of Singapore’s food resilience strategy. This reduces source concentration risks and enables the industry to switch to other options during supply disruptions. In 2025, Singapore sourced its food supply from over 180 countries and regions, up from about 140 around two decades back, reflecting sustained efforts to expand and strengthen supply networks.
4 As we diversify our food sources, food safety remains key. For food items with higher food safety risk (e.g., livestock, meat, eggs), accreditation at source is required to ensure imports meet Singapore’s food safety standards and regulatory requirements. In 2025, SFA approved new sources of shell eggs (Lithuania), processed eggs (Brazil, Lithuania and Paraguay), poultry (Greece, Lithuania and Paraguay), pork (Greece and Paraguay), and beef (Greece, Paraguay and Republic of Korea). SFA will continue to facilitate industry connections with commercial food suppliers through sourcing trips and work with the industry to strengthen their supply networks with new sources.
Grow Local
5 Local production complements the other pillars of the refreshed Singapore Food Story 2. By 2035, Singapore aims to have our local farms build the capability and capacity to supply 20 per cent of fibre and 30 per cent of protein consumed locally. As of 2025, the local agri-food sector has achieved the following:
- From 2024 to 2025, production of vegetables and seafood increased slightly, with productivity showing stronger gains. The productivity of vegetable farms increased by about 10 per cent, from 231.4 to 253.3 tonnes per hectare per year, while the productivity of seafood farms increased by about 27 per cent, from 40.7 to 51.5 tonnes per hectare per year. Egg production and productivity saw a slight decline, primarily attributed to temporary short-term operational challenges faced by some egg farms, which were localised and does not pose broader systemic concerns across the sector.
- Contributed about eight per cent of local fibre (fresh leafy and fruited vegetables, beansprouts, and mushrooms) consumption and 25 per cent of local protein (eggs and seafood) consumption.
6 To accelerate the growth of the agri-food sector, SFA has been supporting farms through initiatives such as the Agri-food Cluster Transformation Fund 2, National Broodstock Centre and Hatchery Development and Recognition Programme, and supply-demand aggregation efforts through the Singapore Agro-Food Enterprises Federation. Collectively, these initiatives aim to help farms scale sustainably, adopt innovation, and remain competitive in the long term.
Food Safety
7 Food safety remains a cornerstone of Singapore’s food system. SFA maintains a comprehensive farm-to-fork food safety system, using a science-based risk management approach consistent with international standards. This framework includes data-driven inspections, extensive testing, proactive surveillance and horizon scanning for emerging risks, enabling timely and targeted interventions to ensure safe food for all.
8 From 2024 to 2025, the number of major foodborne illness cases related to outbreaks affecting 15 or more persons dropped from 22.8 to 16.8 per 100,000 population. There was fewer confirmed foodborne illness cases reported in incidents associated with food catering establishments, as compared with 2024.
9 As most of the foodborne illness cases involved catered food, SFA stepped up efforts to carry out further targeted checks on food establishments supplying catered food. In addition, SFA engaged food industry associations to share key insights from these foodborne outbreaks and reminded food establishment operators on good food safety practices.
10 Building a resilient supply of safe food is a joint responsibility. The Government will continue to strengthen policies, systems, and capabilities to safeguard food resilience and safety. Industry plays a key role by diversifying supply sources, supporting local produce, and maintaining robust food safety practices. Consumers can also contribute through exercising flexibility in food choices and support for local produce. These collective efforts help ensure a resilient and safe food supply for Singapore, today and into the future.
11 The Singapore Food Statistics 2025 publication is available for download from SFA’s website at www.sfa.gov.sg/publications/sgfs.
