Open Farm is guided by a set of principles from Day 1 that reflect an engagement with and duty to both the environment around us and the community that lives in it. We want Singaporeans and visitors to have the option to eat tasty, healthy, and responsibly sourced food. In that vein, we focus on organic vegetables, carbon neutral meats, and locally supplied fish and eggs. Our food mileage is among the lowest in the city, our purchasing power goes to many local sources to keep money inside the local economy, and our overall impact is much less than any standard operation in any other brand we know of in Singapore. We also maintain a large garden for growing our own goods, and are in the process of building out a full scale in-soil farm in Dempsey.
We are constant advocates for local farms and markets, and continue to support them even through hard times during circuit breaker and beyond. The challenges we’ve faced to date are many, but in sustainability terms I think we are less able than many who approach the issue to make huge investments, our backing is not like that of a hotel, where they consider the media angle substantive enough to make large scale invests into green initiatives. We are still a (relatively) small operation and need to incrementally improve ourselves, which requires much more diligence and dedication over the long run than what some larger places are able to do, which is start with all the bells and whistles and never think about it again. We are constantly trying to improve, get over setbacks, adjust, reconsider and move forward in a positive direction. Consistently sourcing from new farms and projects in Singapore, always getting involved with other brands focused around positivity and progress. It’s a pleasure, but it is not without its share of difficulty, challenges and frustration.