Bringing local produce to the table

2026

In 2025, SICC achieved the Base Tier (1 Leaf) of the Singapore Food Agency’s Farm-to-Table Recognition Programme (FTTRP), recognising the club’s commitment to supporting local food production and more sustainable dining practices.

The recognition reflects SICC’s sourcing of at least 15% of produce within the Hen Shell Eggs category from local farms. Working closely with trusted local suppliers, the club incorporates farm-fresh ingredients, including locally produced eggs delivered daily, into its food and beverage offering.

By prioritising locally sourced produce, SICC is supporting Singapore’s agri-food ecosystem and contributing to the country’s wider efforts to strengthen food resilience through responsible sourcing. The initiative also helps build stronger connections between local producers, chefs, and diners while demonstrating how procurement decisions can contribute to more sustainable food systems.

Through its farm-to-table approach, SICC continues to celebrate the connection between land, farmer, chef, and diner, one ingredient at a time.