Surplus food, as a form of food waste, is one of the pressing issues in Sham Shui Po. This project studies how food can be reused and redistributed for several purposes, with the aim of improving the quality of life for the underprivileged.

Existing food kitchens in the district can be relocated to the side facing the Pei Ho Street wet market, where boxes of fresh surplus food and the daily tracks of scavengers are most commonly found. Scavengers often collect this food from the street or refuse collection points, reselling it informally on the street in order to make a living. Meanwhile, passersby shopping near the stalls sometimes pick up edible surplus food from the waste for their own consumption.

On the side facing the main road, restaurants and culinary centres can operate using leftover stock provided by wet market vendors. In light of the hawker activities surrounding surplus food, the project includes a central void and back alley spaces that not only enhance ventilation, but also function as an open market—an accessible platform for hawkers and pedestrians to exchange surplus food.