The Singapore government, in partnership with the Healthy Promotion Board, has rolled out a number of initiatives over the past 20 years or so to improve the life and the health of Singapore citizens.

Today, Singapore enjoys some of the highest rankings as far as quality of living is concerned. A lot of that has to do with these kinds of programs. And while Singapore is certainly proud of the progress that they have been able to enjoy over the last decade or so, they continue to look for new ways to combat growing health issues in Singapore and globally that threaten the lives and success of their people.

Two major new initiatives have been designed and expanded in 2017 to help combat serious and significant health issues that are reaching an almost epidemic level worldwide. The Health Promotion Board has improved upon the Healthier Dining Program and the Healthier Ingredient Development Scheme in an effort to fight back against obesity and diabetes.

Both of these programs already enjoy a tremendous amount of success and buy-in from the people and businesses in Singapore, which is why they are receiving such a significant amount of expanded funding so that their programs can reach even more people in Singapore and (hopefully) globally.

The Healthier Dining Program helps individuals and organizations to make better choices when it comes to the meals that they prepare and share with their family, friends, and loved ones. A number of food outlets are encouraged to offer healthier options for the people of Singapore, with low calorie meals and food prepared with higher and ingredients and lower levels of sugar, salt, and fat.

Initially, 7.5 million people in 2014 were taking advantage of the Healthier Dining Program but that number has skyrocketed to 26 million as of March 2017. More than 1600 food and beverage outlets throughout Singapore (including restaurants, cafeterias, kiosks, caterers, and more) have bought into the program, and it’s leading to much healthier food options for the people of Singapore across the board.

On the Healthier Ingredient Development Scheme side of things, food manufacturers, restaurants, and caterers are encouraged to take advantage of higher quality and healthier ingredients in all of the foods that they prepare for public consumption.

The program encourages organizations to move towards brown rice or whole grains, take advantage of healthier sugars and cooking oils, and improve innovation when it comes to finding new ways to prepare favorite dishes of the people of Singapore that may not be helping them out in the health department without compromising cultural integrity or the overall flavor of these dishes.

This program is also being rapidly expanded, and already more than 30 ingredient suppliers are a big part of the Healthy Ingredient Development Scheme with twice as many expected to become part of this program by the end of 2025.

The health of Singapore has never been in a better place than it is right now, and thanks to the expansion of these two programs things are only going to get better!