Laying the groundwork (1959–1999)

Farming was a way of life in Singapore. Most people grew vegetables and reared livestock for personal consumption and employment. The Primary Production Department (PPD) was set up in 1959 to improve food production and safety. The department introduced new farming methods to boost output and initiated research and development in disease control. Farmland eventually gave way to housing and industrial expansion as Singapore urbanised in the 1970s. The PPD shifted its focus to helping farmers adopt intensive and productive farming methods, and also improve food safety in Singapore.

Bolstering our food system (2000–2018)

To address the increasingly challenging task of maintaining Singapore’s standards of food safety, animal, plant and public health, PPD was restructured into a statutory board and became the Agri-Food & Veterinary Authority of Singapore (AVA) on 1 April 2000. With greater autonomy and flexibility, the AVA built networks with international counterparts to diversify import sources and ensure a resilient food supply for Singapore. It also collaborated with various public agencies to better integrate Singapore’s food safety system.

Tackling new and upcoming challenges collectively (2019–Present)

As a globally connected economy that imports most of its food, Singapore’s food security continues to face challenges such as geopolitical shifts, disease outbreaks as well as climate change. The Singapore Food Agency (SFA) was formed in April 2019 to consolidate food-related functions previously managed by the AVA, the National Environment Agency and the Health Sciences Authority. In addition to diversifying import sources, there is increased emphasis on local production and stockpiling. SFA also continues to build food safety capabilities to stay ahead of new risks, new food and production system. 

Enabling all stakeholders to play their part for the future

Our food journey has undergone a remarkable evolution, from focusing on local production to bolstering with other food resilience strategies over time. We have also built a robust food safety framework that protects public health whilst fostering innovation. This was all made possible through the collective efforts of the various government agencies, industry stakeholders and consumers who have embraced their shared responsibility in maintaining food safety and security. 

Let us continue to combine our efforts to ensure that Singapore continues to have a resilient supply of safe food for generations to come!