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Brown Bag 2022 | Sustainable Eating For Future Singapore
Sustainable Eating For Future Singapore

Professor May Tan-Mullins

Dean International
James Cook University

Singapore imports almost 90 percent of our food supplies. With the COVID-19 pandemic wreaking havoc to the global supply chains, the Singapore government has sprung into action and launched the 30 by 30 targets. The aim is to enhance our domestic capacity to produce 30% of our nutritional needs and sustainably by 2030. However, food security is not just about production, but equally important consumption. This brown bag session looks at global food issues that might impact Singapore, and discusses how we as consumers, could eat more sustainability. This session demonstrates the importance of us as consumers, could play a part and contribute to the Sustainable Development Goals (Zero Hunger, Good Health and Well-being, Responsible Consumption and Production, and Sustainable Cities and Communities).

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Apr 19, 2022 12:00 PM in Singapore

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