From Brooklyn Roots to Global Pursuits: The Shared Vision of Sustainable Dining

Image of indoor garden. From Brooklyn Roots to Global Pursuits: The Shared Vision of Sustainable Dining. Bushwick Bites: Brooklyn’s fastest-growing food publication.

As winter approaches and seasonal produce finds its way onto our tables, it’s essential to reflect on where our food comes from and the practices behind its production. Today’s consumer is more informed than ever, eager to understand the journey from farm to plate. And while the local food movements in places like Brooklyn gain traction, on the other side of the world, global sustainability efforts are accelerating.

Singapore, often hailed as a city of the future, recently hosted the third edition of the Singapore International Agri-Food Week (SIAW) from 30 October to 2 November. The event spotlighted innovations in sustainable food production and the broader goal of decarbonization, echoing the global call for a transition to net-zero emissions.

Held at the prestigious Sands Expo & Convention Centre and expecting an estimated 15,000 attendees, SIAW served as a platform for knowledge exchange. The lineup included representatives from leading companies and organizations, such as OLAM, KELLOGG, GROW ASIA, and many others, all coming together with a shared mission to bolster food security and strengthen supply chains across the Asia-Pacific region.

Yet, what makes events like SIAW truly notable is their emphasis on global collaboration. Innovators from various countries, including China, France, Israel, and the UK, gathered to showcase developments in agri-tech. This fusion of international perspectives is a testament to the understanding that sustainability is a global effort, requiring cooperation that transcends borders.

One of the highlights was the Cultivated Meat Pavilion, featuring meat grown from cells rather than sourced from animals. This initiative, hosted by the APAC Society for Cellular Agriculture, showcased the potential future of meat consumption, marrying science and sustainability.

Back in Brooklyn, the parallels are evident. Local farmers and producers, while operating on a different scale, share a similar vision of sustainable and innovative food production. The ethos that drives a Bushwick urban farmer to practice vertical farming or hydroponics is in line with the grander global visions discussed at SIAW.

The Deputy Prime Minister of Singapore, Heng Swee Keat, emphasized the importance of these efforts in his opening address, pointing to the 2023 Asia Food Challenge Report. This comprehensive study underscores the urgent need to address carbon emissions in the agri-food industry and work toward practices that prevent further harm to our planet.

So, as we in Brooklyn savor the flavors of winter’s bounty, let’s also take a moment to appreciate the bigger picture. From the hyper-local efforts of Bushwick farmers to global gatherings in Singapore, a sustainable food future is a collective goal, one where every bite counts, and every innovation paves the way for a healthier planet.

Author: Olivia Wong