In Singapore, the food of the future is being cooked up in a lab
Eggs without chickens, milk without cows, and meat without slaughter: Singapore has emerged as Asia's hub for food innovation. The city-state of six million people imports 90 percent of its food and has less than 1 percent of arable land. Now, with an ambitious goal to produce 30 percent of its food domestically by 2030, Singapore has reinvented itself as a true laboratory for global food. In 2020, it became the first country to approve the sale of lab-grown meat. Massive government investments, a surge in startups and the arrival of lab-grown products on dinner tables are reshaping its food landscape.
Eggs without chickens, milk without cows, and meat without slaughter: Singapore has emerged as Asia's hub for food innovation. The city-state of six million people imports 90 percent of its food and has less than 1 percent of arable land. Now, with an ambitious goal to produce 30 percent of its food domestically by 2030, Singapore has reinvented itself as a true laboratory for global food. In 2020, it became the first country to approve the sale of lab-grown meat. Massive government investments, a surge in startups and the arrival of lab-grown products on dinner tables are reshaping its food landscape.
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