EAST Hong Kong repurposed its leftovers from restaurants as ingedients for crafting its own beer. After collecting surplus bread from EAST Hong Kong's in-house bakery, the team delivered a portion to a local brewery for beer production. The surplus items were meant to be sent to charitable organisations on a daily basis, but because of the pandemic, collection had become hard. As a result, the team came up with an innovative solution that successfully prevented the surplus from going to landfills. The beers crafted were all sold out in just three months from launch.