The rapid pace of climate change has exacerbated Singapore’s ever-present vulnerability to food shortages. While most of Singapore’s current food supply is imported, the country is working towards being self-sufficient in at least 30% of its food demand by 2030. This study investigated the factors influencing the purchasing decisions of local consumers, as well as their willingness to pay a premium for locally produced eggs, vegetables, and seafood in Singapore. The findings of the study sheds light on the demand for local produce in Singapore and inform policymakers and producers in directing efforts at reaching the consumers and expanding the market.