Freshly Scaled: From Kelong to Restaurant

Locavorism may have been embraced by the crème de la crème of the gourmet world as proof of diligent sourcing of sustainable ingredients, but going farm to table in Singapore is tough. Home-based farmers and producers now meet less than 10% of Singapore’s appetite. While the government has plans to bring it up to 30% by 2030, massive challenges still exist.   Read the article at