What the past week has taught us about Food Security ??

The week that ripped up the worldview

'Stark'. That was one word that came to mind how the previous week went - and the circumstances of the 'special operation' by Russian forces into Ukraine that has been laid bare for people to discern.

The longer-term impact on food security

It's apparent this will be a long-drawn war of attrition. The Russia-Ukraine crisis has rapidly replaced Covid-19 as the top risk to global supply chains.

The EU bloc is rallying together more than ever. For smaller nations such as Singapore who have to stay afloat on rocking seas, what are the implications for society in light of this huge geo-political shift? Stability. And behind that, safeguarding the basic physiological needs (i.e. food security) in these uncertain times.

Panic buying

In Singapore, we are acutely aware that we are not a natural producer of food. Singapore imports close to 90% of its food across a network of 170+ countries.

The need to diversify food sources was something that took on greater importance when the pandemic struck. Who can forget the pictures of panic buying and empty shelves of essentials during the height of Covid-19 in 2020?

This was the starkest physical manifestation of a run on the bank in Singapore - replayed over the space of a few weeks.

Fast forward today, Singapore has a goal to meet 30% of its nutritional needs locally by 2030. It is extremely ambitious. The current state of affairs - 1% of our land is use for food production and 10% of food is produced locally.

The goal, '30 by 30' is to build up our agri-food industry’s capability and capacity to produce 30% of our nutritional needs locally and sustainably by 2030.

The Thinking on Food Resilience

Before we go further about safeguarding food security, what do we think of when we consider food resilience? (Some expert thinking, summarised from this link)

Food resilience is essentially a food system’s capacity to still deliver when exposed to stresses and shocks.

There is a Global Food Security Index (GFSI) developed by the Economist Group that considers the issues of food affordability, availability, quality and safety, and natural resources and resilience across a set of 113 countries that's also worth taking a look if you are keen.

1. Robustness ?? The ability of the food system to resist disruptions by preventing shocks and stress impacting food system activities.
2. Recovery ?? The ability of the food system to return to prior outcomes following disruption (bounce back). Examples which Singapore has been taking to improve 'bounce-ability' include using smart technologies and innovations around aquaculture and urban agriculture.
3. Re-orientation ?? The ability of food systems to deliver alternative outcomes. Examples include accepting diets based on a wider range of products (spreading risk), or incentivising food supply chains to transform enterprise outcomes (something Singapore has been doing e.g. by encouraging local food companies to set up overseas operations)

Micro-steps to be Food Resilient

Food is very much an expression of society and culture!

Singaporeans like to consider ourselves foodies. Yet since prehistoric times, man has had to hunt and feed simply to well, stay just alive!

What can we do individually to be more food resilient?

(1) Eat Responsibly

We are hard wired to eat the foods we want, and the foods we desire, particularly when we are stressed or triggered. At a physiological level, 'Hanger' ??, or having to work on an unpleasant task when empty-stomached is a real social phenomenon (it comes down to 'interference with the body’s homeostasis, or the body's sense of equilibrium, that hunger creates and feelings of anger, sadness or fear.)

Consume responsibly. Don't gorge, fuel up in the workday where you know you will need that extra energy, and not leave it late in the game.

(2) Re-orient your Palette

Meat-based diets are highly likely to be imported, not to mention being carbon intensive. Consider alternative diets or food regimes that help not only your personal wellbeing but also improves food resilience.

(3) Consider local

Consider locally produced sources. Apart from being fresher and lasting longer, there is less spoilage and food waste as produce does not need to travel for long periods of time to get to consumers.

(4) Less Haste, Less Waste

This goes hand in hand with (1). By being mindful of what you choose to consume, there is also lesser incidence of excessive food wastage.

Finally, if you're keen to find out more what's been done locally, a Citizens’ Workgroup came together to share views and ideas to raise demand for local produce. 50 participants came up with a Report of six proposals to enhance local food security.

What's one habit we could ditch to improve our food resilience? I'll love to hear your thoughts in the comments below ??

And to everybody reading this, Happy International Women's Day (IWD)!

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