Turning bread into beer.
The foundation of CRUST is built on its belief in sustainability. It takes fresh, surplus bread from elite bakeries and leading hotels, before reincarnating it into CRUST beers. It gives the bread an entirely new lease of life and prevents it from becoming food waste.
CRUST entered the market in September 2019 and has subsequently rescued over 105kg of bread. It aims to eventually open its brewery, lower its cost price, continue to save thousands of kgs of bread, and spread the word across the rest of SEA.
CRUST’s vision is to put the environment at the forefront of every decision it makes.
Its mission is to educate everyone about environmentally friendly alternatives and changes we can all make to everyday life. And that starts with minimising food wastage by producing one of the most consumed beverages in the world – beer.
Food wastage is a huge issue; CRUST aims to alleviate this by turning a waste product (unused and unsold bread) into something completely new (beer). CRUST’s driving force is sustainability, and it places the environment at the core of its business decision-making process.
PROTECT THE PLANET: CRUST helps reduce food wastage, starting off by using unused and unsold bread in its brews; it does this by replacing 30% of its grains with surplus bread. Its packaging is recycled, biodegradable, and reusable.
PRO ANIMAL LIFE: All CRUST beer is vegetarian.
CRUST’s founder is Travin Singh. A Republic of Singapore Navy Regular for six years, he left in 2017 and became a Financial Advisor, before starting CRUST in mid-2019. He is an avid homebrewer and wholeheartedly believes in the ideology of using our resources wisely, hence the birth of CRUST.