'Not as sexy as what people think': Tasty Greens farmer on working on a farm in Singapore, share how they are building a sustainable food supply chain

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Food plays an important part in Singapore’s culture, but have you wondered where the ingredients come from? 

According to a report by Singapore Food Agency in 2021, more than 90 per cent of Singapore's food is imported from countries like Malaysia, China, Brazil and Poland.  

As a result, Singapore has committed to the 30-by-30 goal; in hope of producing 30 per cent of our produce needs locally by 2030 and reducing our dependency on foreign imports.  

That begs the question - does land-scarce Singapore have enough farms to grow its own produce?  

Curious to know about the farm scene in Singapore, AsiaOne reached out to Tasty Greens.  

After a few back-and-forths, AsiaOne ventured to Tasty Greens' farm on a sunny afternoon, anticipating to be wowed by the typical agricultural setting of sprawling landscapes and lush crops.  

However, reality proved different as we found ourselves in a nondescript industrial building located in Loyang.  

Tasty Greens 

As it turns out Tasty Greens is actually an indoor hydroponic farm, operating out of an industrial office space. 

We spoke to general manager Nicholas Wee, 41,  to learn more about the farm.  

Previously, Nicholas, who has a background in landscaping, worked with the Singapore Land Authority where he would visit traditional farms to see how things can be improved. However, during the Covid-19 period, he found himself drawn to the world of farming.  

A behind-the-scenes look 

Nicholas is the driving force behind the day-to-day operations. He comes to the office-slash-farm by 9am, to ensure everything is in order, from clearing daily tasks to fulfilling orders for delivery. 

Nicholas also revealed how he went door to door in the Loyang neighbourhood, personally providing samples of the produce to residents.  

He even went the extra mile by sharing gardening tips with them.  

Through this hands-on engagement, he has not only introduced their produce but has also cultivated lasting friendships, transforming many into loyal, regular customers over the years. 

Despite his personal touch when it comes to customer interactions, the farm is fully automated, requiring manpower only for seeding and harvesting, as Nicholas mentioned. 

The crops are grown in a climate-controlled room, akin to a lab, with everything automated for efficiency—from heating, air conditioning, and irrigation to fertigation. 

Furthermore, the farm is 100 per cent pesticide-free, a point Nicholas proudly emphasised. 

"What we are able to give the general public is a safe product that can be eaten; they know they are getting quality as well." 

They grow lettuce, kale, and red-veined spinach, alongside herbs like rosemary, basil, and dill.  

At maximum capacity, their crop production is estimated at around 226kg a month. 

Moreover, the automated system ensures minimal wastage of resources, a stark contrast to traditional farming practices. 

Streamlining the process contributes to sustainability. "We don't use as much water," added Nicholas.  

Additionally, Nicholas mentioned that "delivery-wise, [they] are not burning much fuel, reducing [their] carbon footprint" with the farm situated near residential areas. 

And compared to imported vegetables, buying from your local farmer also significantly lowers the consumer's carbon footprint. 

When asked about the challenges faced, Nicholas mentioned that being a farmer requires a lot of commitment and passion. 

"It's not as sexy as everyone thinks. If you want to be a millionaire, I wouldn't suggest you enter the indoor farming [business]," Nicholas quipped. 

With that said, the rewarding aspect of this farm venture has to be the customers, Nicholas stated, noting that patrons find the vegetables fresh and tend to have a longer shelf life. 

The future of farming in Singapore  

The farming scene is growing here, according to Nicholas. 

"We do see a lot of the younger ones embracing technology in farming," he added, highlighting that traditional farms are gradually closing. 

"The younger generation does not want to take over the traditional farms. On the opposite side of the spectrum, you see people like [me] entering high-tech farming." 

This sentiment resonates locally, as Singapore experiences continuous growth when it comes to local farms, increasing from 221 in 2019 to 260 in 2021. 

The farm is in the process of expanding, and hopes to contribute to the local food supply chain. 

While Tasty Greens takes centre stage in Singapore's urban farming narrative, it's part of a broader movement towards local sustainability.  

Even the government has stepped in to encourage residents to grow their own produce through initiatives like Gardening with Edibles where seeds were distributed to homes for cultivation. 

The government's push for home gardening serves as a beacon for achieving collective self-sufficiency in food production.  

On a macro level, Tasty Greens not only contributes to local agriculture but also demonstrates that innovation and dedication to sustainability can thrive even in the heart of an urban landscape.  

They are not just cultivating crops; they are sowing the seeds of a sustainable future for Singapore's food supply. 

Correction: A previous version of this article featured a Kevin Chng and identified him as a founder. Tasty Greens has clarified that he is not affiliated with the farm currently.

ALSO READ: First HDB container fish farm, size of bedroom in HDB flat, launched in Tampines

venkat.gunasellan@asiaone.com

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