Portraits of Purpose

CRUST CEO Travin Singh says the company's real growth took place during the pandemic. ST FILE PHOTO
CRUST CEO Travin Singh says the company's real growth took place during the pandemic. ST FILE PHOTO
New: Gift this subscriber-only story to your friends and family

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.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

Unlock these benefits

  • All subscriber-only content on ST app and straitstimes.com

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's WhatsApp Channel and get the latest news and must-reads.

A version of this article appeared in the print edition of The Sunday Times on December 27, 2020, with the headline Portraits of Purpose. Subscribe