Chingwei is a Singapore-born Australia-based permaculturist and a soil and compost nerd with 10 years of experience in various ways of making compost and regenerating soil.
Chingwei is a firm believer in the importance of compost as a “tool” to nourish the soil for food-growing, and as a vital (albeit underrated) climate action that enables the soil to sequester carbon more efficiently. In early 2020, she returned to Singapore to co-lead Project Black Gold, a community food scrap composting project to create awareness and encourage more people to become compost makers.
Chingwei is also passionate about growing food and creating habitats for humans and wildlife alike. She has lived in cities where she grew edibles in backyards, and in the countryside on acreage where she created an off-grid permaculture property. On the acreage, she grew close to 40 kinds of fruit and vegetables that supplied up to 70% of her personal weekly consumption, as well as trees and plants for wildlife. It was while living in the country that she realised the importance of creating a sense of climate- and ecological-connection for city dwellers.
An avid home cook and foodie who has researched extensively over the years about food matters (such as farm animal welfare, food origins, farming practices), Chingwei joined Food Citizen to explore ways of bringing a more holistic and regenerative approach to the food journey in Singapore.
Chingwei is an ambivert who enjoys being out and about with people doing stuff, as well as being holed up alone with books, the internet, her notebook, and her thoughts.
She’s keen to try two new things in Singapore - explain compost and soil to a Mandarin-speaking audience, and grow a tiny urban forest (or two) using the Miyawaki method.
With Food Citizen, Chingwei is a Creator and Guide for: