Stories of Good
Total 34 result(s) found.
Inside smol café & salad bar: How a food business turns every sale into social impact
For Yap Wei Wen, purpose isn’t a tagline for a pitch deck—it is a lived reality where every order supports a team built on genuine inclusion, conscious choices, and shared growth.
Serving more than food: How Springleaf Prata Place creates impact from the kitchen
Guided by the belief that everyone deserves a chance, Operations Manager Abinesh Rajendran translates everyday food service into fulfilling employment and vital community support.
For Mr. Bucket Chocolaterie, Chocolate Is About More Than the Bean
For Ashwathy Sanil Kumar and Tan Si Quan Maureen, every bean tells a human story—transforming a simple hospitality experience into lasting empowerment for growers, staff, and the wider community.
Not Your Average Fast Food Story: Why Guzman y Gomez Chooses the Harder Path
As Managing Director of Guzman y Gomez Singapore, Lim Kok Hong is redefining the fast-food landscape by choosing the harder path of operational integrity. His leadership focuses on embedding long-term sustainability, clean ingredients, and progressive second-chance hiring practices into the core business strategy.
From one bar of soap to a business of doing good
After stepping away from the corporate world to redefine what meaningful work looks like, Li Ting founded My Naked Bar—a Singapore indie soap brand built on conscious crafting and circular packaging. As founder and soap crafter, she translates everyday business decisions into tangible environmental and community impact.
How an employee saw purpose come to life at UOB
After a successful 30-year career in consumer marketing and communications, including a prior stint at UOB—Leonard Tan returned to the Bank as Senior Vice President and Head of Group Corporate Social Responsibility (CSR). His role focuses on translating business expertise into meaningful community and social impact.
