Singaporean start-up CRUST has saved 2,500kg of unsold bread from being thrown away by turning it into beer.
The company extracts sugar from bread to replace grains while brewing beer.
CRUST has brewed nearly a hundred variations of beer from different types of bread, including rye and sourdough.
- The start-up also makes sparkling sodas from excess fruits and vegetables.
- CRUST reduces carbon emissions by using locally sourced produce, maximizing underused production facilities, and making new products from spent grain.
CRUST's CEO, Travin Singh, believes that more corporations should reevaluate their business models and work together to tackle the global food waste problem collaboratively.
