Why are vegetables grown in Singapore pricier than imported greens?

By 2030, Singapore aims to produce 30% of its own nutritional needs, including leafy green vegetables. But local produce are often priced at a premium even though they take a shorter journey to supermarkets compared to imported leafy greens.

Talking puts our local veggies to the ultimate test in terms of freshness and nutrition. How do they stack up against their imported counterparts? 


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