{"id":90240,"date":"2025-08-28T10:50:13","date_gmt":"2025-08-28T10:50:13","guid":{"rendered":"https:\/\/tv.guardian.ng\/?p=90240"},"modified":"2025-08-28T10:50:13","modified_gmt":"2025-08-28T10:50:13","slug":"in-singapore-the-food-of-the-future-is-being-cooked-up-in-a-lab","status":"publish","type":"post","link":"https:\/\/guardian.ng\/tv\/in-singapore-the-food-of-the-future-is-being-cooked-up-in-a-lab\/","title":{"rendered":"In Singapore, the food of the future is being cooked up in a lab"},"content":{"rendered":"<div class=\"dailymotion-player\"><script src=\"https:\/\/geo.dailymotion.com\/player\/x1ee8e.js\" data-video=\"k62x69xSEwxI04DJmHC\"><\/script><\/div><br><br><p>\nEggs without chickens, milk without cows, and meat without slaughter: Singapore has emerged as Asia&#8217;s hub for food innovation. The city-state of six million people imports 90 percent of its food and has less than 1 percent of arable land. Now, with an ambitious goal to produce 30 percent of its food domestically by 2030, Singapore has reinvented itself as a true laboratory for global food. In 2020, it became the first country to approve the sale of lab-grown meat. Massive government investments, a surge in startups and the arrival of lab-grown products on dinner tables are reshaping its food landscape.<\/p>\n"},"excerpt":{"rendered":"<p>Eggs without chickens, milk without cows, and meat without slaughter: Singapore has emerged as Asia&#8217;s hub for food innovation. The city-state of six million people imports 90 percent of its food and has less than 1 percent of arable land. Now, with an ambitious goal to produce 30 percent of its food domestically by 2030, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":90241,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_gam_disable_ads":false,"footnotes":""},"categories":[1539],"tags":[394,38216,879],"class_list":["post-90240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world","tag-food","tag-lab","tag-singapore"],"_links":{"self":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts\/90240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/comments?post=90240"}],"version-history":[{"count":1,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts\/90240\/revisions"}],"predecessor-version":[{"id":90242,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/posts\/90240\/revisions\/90242"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/media\/90241"}],"wp:attachment":[{"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/media?parent=90240"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/categories?post=90240"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guardian.ng\/tv\/wp-json\/wp\/v2\/tags?post=90240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}