Could turning ugly fruits into gelato be worth quitting university? For Hailey Yong, it was.

At just 20, Hailey, CEO and Founder of The Unusual Greens, left her studies behind to pursue TUG Gelato full-time, an enterprise that transforms imperfect and surplus fruits into delicious gelato. What began as a student competition idea in the HULT Prize has grown from a home kitchen project to a 123 sqft central kitchen, and now to two outlets, including a fully-equipped central kitchen.

Among other things, Hailey discusses the early challenges of convincing others—starting with her own family—of her vision, the R&D process that began in her own kitchen, and how she eventually transitioned her project from a side hustle to a full-time business.

She also delves into the importance of staying true to her mission while continuously innovating to stand out in a crowded market. Finally, Hailey talks about her future plans, including potential expansion and the possibility of external funding, all while staying committed to the cause of food sustainability.

Produced by: Roshan Kanesan, Kishan Sivaswamy

Presented by: Roshan Kanesan

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Categories:  Women in Business,  markets,  managing,  environment,  food,  entrepreneurs

Tags:  TUG gelato,  food waste prevention,  sustainability,