This fall, a collective of renowned chefs from some of New York City’s most celebrated restaurants are joining forces with Mill, the award-winning food recycling system, to shed light on the critical issue of food waste. From September 30th to October 6th, these culinary stars will participate in the inaugural Make Food, Not Waste Restaurant Week, a groundbreaking initiative aiming to raise awareness and inspire action against food waste.
During this week-long event, participating establishments, including Bar Contra, Corima, Le Crocodile, The Musket Room, Rezdora, and many more, will make a bold commitment to generating zero food waste. Each restaurant will showcase its culinary prowess by crafting a unique, specially designed dish that reflects their individual approach to no-waste cooking. This creative endeavor will demonstrate the potential for chefs to create delicious and innovative dishes while minimizing waste in the kitchen.
One of the highlights of the campaign is a pop-up event at Big Night, a popular New York City dinner party shop. This exciting collaboration will further amplify the message of reducing food waste while showcasing the culinary talent of the participating chefs.
By partnering with Mill, these restaurants are taking a proactive stance against food waste, demonstrating that sustainability can be seamlessly integrated into the culinary world. This initiative not only highlights the power of individual chefs to make a difference but also inspires consumers to embrace a more mindful approach to food consumption.
