Local produce from farm-to-restaurant-table
With the Farm-to-Table (FTT) Recognition Programme, enjoying local produce while dining out is easy.
Simply look out for the FTT Recognition Programme logo, which represents Singapore’s first-ever programme that recognises Hotel, Restaurant and Catering (HoReCa) businesses for using local farm produce. For HoReCa businesses to qualify for the FTT Recognition Programme logo, local produce must make up at least 15% in one or more of these food categories:
- Hen Shell Eggs
- Leafy Vegetables
- Beansprouts
- Fish
- Mushrooms
- Quail Eggs
These 4 food categories are chosen for a few reasons. They are commonly used in various delectable cuisines, and a substantial amount is produced locally.
Interested HoReCa businesses may submit your application for the FTT Recognition Programme:
- Fill out the application form and provide all necessary information,
- Submit a summary of procurement (excel sheet), and
- Submit the above documents via this online application form.
Base Tier
HoReCa businesses that procure at least 15% local produce in one food category
Mid Tier
HoReCa businesses that procure at least 15% local produce in two food categories
Highest Tier
HoReCa businesses that procure at least 15% local produce in three or more food categories
Here’s a list of HoReCa businesses under the Farm-to-Table Recognition Programme!
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Base tier (1 leaf): Uses at least 15% local produce in one food category |
 | Mid tier (2 leaves): Uses at least 15% local produce in two food categories |
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Highest tier (3 leaves): Uses at least 15% local produce in three or more food categories |
