This fall, New York City’s culinary scene is getting a taste of sustainability with the launch of Mill’s ‘Make Food, Not Waste Restaurant Week’. From September 30th to October 6th, acclaimed chefs from top restaurants like Bar Contra, Corima, Le Crocodile, The Musket Room, and Rezdora are joining forces with Mill, the innovative food recycling system, to raise awareness about food waste and celebrate responsible dining practices.
During this week-long event, each participating restaurant will make an unprecedented commitment to producing zero food waste. They’ll also showcase their creativity by crafting special menu items that embody the essence of no-waste cooking. Expect to savor dishes like a Fried Plantain Panna Cotta with curry ice cream and a Kampachi Crudo with fermented husk cherry salsa, all created with meticulous attention to minimizing waste.
The ‘Make Food, Not Waste Restaurant Week’ is part of Mill’s larger ‘Make Food, Not Waste’ campaign, which aims to spotlight the issue of food waste and promote Mill’s food recycler as an essential tool for conscious kitchens. Mill’s mission is to revolutionize how we think about food waste, offering a convenient and odorless solution for busy New Yorkers.
With the rollout of NYC’s curbside composting program this fall, Mill’s food recycler provides a perfect at-home complement. This compact device can hold food scraps for weeks, eliminating the need for smelly garbage bins and minimizing food waste ending up in landfills.
Beyond the restaurant week, Mill’s ‘Make Food, Not Waste’ campaign extends across various platforms and touchpoints throughout the city. This includes a pop-up shop at Big Night, NYC’s beloved dinner party destination, offering exclusive gift sets and events. Mill is also distributing limited-edition merchandise at community events and providing free white-glove delivery and setup of their food recyclers in homes across the five boroughs.
To further support NYC’s composting efforts, Mill is donating $10,000 to the Lower East Side Ecology Center, an organization dedicated to raising public awareness and education about food waste, composting, and environmental sustainability.
Mill, founded by former Nest employees Matt Rogers and Harry Tannenbaum, is committed to changing how we perceive waste, starting in our kitchens. By making food recycling accessible and convenient, Mill empowers individuals to contribute to a more sustainable future.
Join the movement and experience ‘Make Food, Not Waste Restaurant Week’ in New York City. Discover the delicious possibilities of no-waste cooking and embrace a more sustainable approach to dining. Follow @Mill on Instagram to find out where they’ll be popping up next.
