ABOUT CRUST GROUP

At CRUST Group, we're passionate food waste fighters driving the upcycled food movement. Based on our belief in a more circular economy, we upcycle food waste and loss into beverages and other products for our food service and retail partners. Surplus ingredients like bread and waste like fruit peels are reincarnated into unique products like our CRUST beers and CROP non-alcoholic beverages.

 

We aim to empower businesses in food service and retail to upcycle their food waste and loss into high-value products. We leave no CRUST behind. 

 

Join us on our mission to reduce global food loss by 1% by 2030! #saveacrust

 
OUR BRANDS
 

CRUST is our line of sustainable, artisan beers made from surplus bread and other surplus ingredients from our restaurant and hotel partners. Fun flavours like Kaya Toast Stout and Beerguette are part of our repertoire of collaboration brews with partners like Tiong Bahru Bakery and Edible Garden City. CRUST is beer that makes a difference. No crust left behind.

CROP is our line of non-alcoholic beverages, including our naturally-essenced sparkling fruit water made from fruit waste and loss. Perfect on its own or as a mixer sipped on a hot day! No peel left behind.

 
OUR PARTNERS
 
THE CORE TEAM

JIM HUANG

Commercial Director

HIROKI YOSHIDA

General Manager, Japan

BEN PHUA

Chief Operating Officer

TONY DINH

Food Technologist

TRAVIN SINGH

Chief Executive Officer

TOH YI RONG

Food Technologist

SHEN LEE

Chief Marketing Officer

LOW JIA YU

BD Executive

 
THE GLOBAL FOOD WASTE PROBLEM

We have a massive food waste problem. Every year, 1/3 of the food we produce, or 1.3 billion tonnes, is wasted. According to the UN, all that food amounts to about $750B in economic value. Furthermore, food waste & loss contributes significantly to global warming—8% of greenhouse gas (GHG) emissions. That’s 4 times as much GHG emissions as the entire aviation industry.

5.7 million tonnes of food is wasted on airlines yearly

20-45% of food across food service and retail is wasted yearly

40% of food in hotels goes to waste

Food waste and loss is one of the biggest yet most underrated problems of the 21st century. And the reality is, food waste and loss is really hard to manage. This is where CRUST Group comes in to solve the prevalence of food waste and provide value back to businesses in food service and retail.

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