Summary:

• Since its launch in 2023, the FTTRP has expanded to over 100 participating hotels, restaurants and caterers, committed to using fresh, locally sourced ingredients.

• Originally focused on vegetables, fish, hen eggs, and beansprouts, the FTTRP now includes mushrooms and quail eggs, reflecting the increasing diversity and capabilities of Singapore’s local farms.

• The FTTRP benefits businesses and consumers with access to fresher, more sustainable and often pesticide-free produce, while farms are more resilient with more consistent demand for their produce.

Chef Alvin Leong on why PARKROYAL COLLECTION Pickering joined FTTRP

For Alvin Leong, executive chef at PARKROYAL COLLECTION Pickering, joining the FTTRP was a natural step towards serving fresher, higher-quality dishes while supporting Singapore’s local farms.

“You can really differentiate the flavour. They are just harvested fresh, daily (and) sent to your doorstep,” he says. Besides being fresher and more flavourful, sourcing from local farms also “helps us to reduce carbon footprint (and) it helps us to be more sustainable,” he adds.

Chef Alvin recalls how a visit from a local mushroom farm changed his perspective. “The flavour of the mushroom is really intense,” he explained.  “That’s why I chose (to include) this into our menu.”

Watch this to find out how Chef Alvin uses local produce at PARKROYAL COLLECTION Pickering!

Original video by Mothership.sg

SFA’s Cindy Chang on the value attributes of the FTTRP 

Ms Cindy Chang, SFA’s Assistant Director for Industry Development and Community Partnerships, acknowledges that cost is often the first concern raised by businesses.

“Local produce may sometimes be priced higher because of the higher production costs in Singapore,” she explains. “But when you look at the bigger picture — fresher ingredients that last longer, a smaller carbon footprint, and the assurance of supporting Singapore’s food resilience — it’s a worthwhile investment.”

Ms Chang points out that FTTRP was designed with flexibility in mind. “We understand that businesses can’t overhaul their procurement strategies overnight,” she says. “That’s why FTTRP allows them to start small. As long as they source a minimum of 15 per cent of their ingredients locally in one of the six food categories, they can qualify for the programme.”

For businesses wondering how to balance costs, Ms Chang offers several practical approaches. “One effective strategy is menu engineering,” she says. “Restaurants can feature local produce in signature dishes, where freshness and quality are most noticeable.”

Ms Chang also emphasises the marketing value of local sourcing. “Customers increasingly want to know where their food comes from. Being transparent about sourcing, highlighting the freshness and sustainability of local produce, and sharing the stories of the farmers behind the food — that creates a connection,” she says. “It helps justify the value of what’s on the plate.”

For Ms Chang, it’s not just about supporting local farmers today, but about strengthening Singapore’s food security for the future. “Every business that comes on board FTTRP makes a difference,” she adds. “Together, we’re building a more resilient and sustainable food system.”