It is common for bakeries and restaurants in Singapore to throw out unsold bread at the end of each day. To cut the waste, CRUST co-founder and CEO Travin Singh, 29, turns such unused and unsold bread into beer.
A: Some time back in August 2018, when I was doing research on the origins of beer, I came across quite a number of articles stating that the preservation of bread is one of the oldest forms of making beer. Thereafter, I had the idea of using surplus bread and Googled the amount wasted in Singapore and in the world. I was astonished and I made it my mission to help reduce it significantly.