Farm to Fork

November 11, 2020

Just filmed another episode with the Ministry of Sustainability and Environment on a documentary about food security and supporting local produce.

It blows my mind to know that Singapore has 220 farms, yet we know so little of it. 220 sounds like a lot, but the produce from that barely meets 10% of our local nutritional needs – hence the #30by30 goal.

It’s a bit of a catch 22, because in order to supply more (and at a friendly rate), we need the demand for it…and that’s where we consumers come in. Hopefully more people will be aware of this, and we can start to see more people supporting local produce.

I had so much fun at Kuhlbarra today learning more about their barramundi and the processes in place to make sure they get into our homes as fresh as possible (ie within the day). I’ve been a fan of their fish for a while now and it makes me appreciate and respect it even more now that I know all the work that goes behind it.

Here’s the first episode of the series!

Farm to Fork: Local Eggs with Chef Devagi and Charlotte Mei


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You can find the other episodes here:

Farm to Fork: Local Fish with Chef Bob and Charlotte Mei

Farm to Fork: Vegan Gyozas and Local Veggies by Bella Koh and Charlotte Mei