Stay in the Know - Subscribe to Our Newsletters
Join a network of more than 90,000 waste and recycling industry professionals. Get the latest news and insights straight to your inbox. Free.
Mill Presents First-Ever Make Food, Not Waste Restaurant Week in New York City
September 26, 2024
4 Min Read
Jeremiah Stone, Chef & Owner of Bar Contra, with a Mill food recycler in the Bar Contra kitchen for Mill's Make Food, Not Waste Restaurant Week.Mill
NEW YORK -- This fall, celebrated chefs from top New York City restaurants — including Bar Contra, Corima, Le Crocodile, The Musket Room, Rezdora, and more — are teaming up with Mill, the award-winning food recycling system, to raise awareness around food waste in the first-ever Make Food, Not Waste Restaurant Week from September 30 - October 6. As part of the series, each participating restaurant will make an unprecedented commitment to produce no food waste during the week, and create a special dish on their menus that embodies their perspective on no-waste cooking.
The Make Food, Not Waste Restaurant Week debuts as part of Mill's Make Food, Not Waste campaign, which spotlights the problem of food waste and introduces Mill's food recycler as the essential tool for the busy New Yorker's kitchen. Celebrating the joy of connecting with friends and family over an unforgettable meal – whether at a favorite restaurant or a dinner party – Mill lets you cook messy, live clean, and forget what garbage smells like.
NYC's Celebrated Chefs Tackle Food Waste with Mill (September 30th - October 6th)
The best chefs in the world understand food waste as a challenge and have long spearheaded sustainable practices in their kitchens. Mill is proud to partner with the leading culinary voices in New York to highlight the importance of preparing food with care, using everything we can, and making sure no food ends up in a landfill.
From Monday, September 30th through Sunday, October 6th, Mill is hosting the city's first-ever Make Food, Not Waste Restaurant Week, where restaurants will set the standard for no-waste cooking. Each participating restaurant is committed to producing zero food waste throughout the week, while offering a special dish on their menus that showcases their perspective on no-waste cooking – highlights include a Fried Plantain Panna Cotta with curry ice cream, plantain peel caramel, peanut praline snow and a rye peanut crunch, made by Chef Camari Mick of The Musket Room as well as a Kampachi Crudo, with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake from Chef Fidel Caballero of Corima.
To support its commitment, participating restaurants are utilizing Mill food recyclers in their kitchens, which dry and grind food scraps to be used in a composting process or turned into chicken feed.
Participating restaurants include:
Bar Blondeau, the bar and restaurant at The Wythe Hotel in Williamsburg with sweeping views of the Manhattan skyline
Bar Contra, the newly reopened cocktail bar from Jeremiah Stone, Dave Arnold, and Fabian von Hauske
Corima, the new modern Northern Mexican restaurant in Chinatown that was just named one of Bon Appetit's Best New Restaurant 2024
Greywind, the newest restaurant from James Beard Award-winning Chef Dan Kluger offering a seasonally-driven, vegetable-forward menu
June, the natural wine bar and restaurant in Cobble Hill, named one of the Best Bars in New York City by Conde Nast Traveler
Le Crocodile, the French brasserie named one of "The 100 Best Restaurants in New York City in 2024" by The New York Times
Loring Place, the seasonal and local American restaurant from Chef Dan Kluger
The Musket Room, the Michelin-starred downtown NYC restaurant from Mary Attea and Camari Mick, who were just named Food & Wine's Best New Chefs 2024
Nami Nori, the Japanese restaurant specializing in open temaki with locations in West Village and Williamsburg
Rezdora, a New York Times three-star restaurant and a 2021 and 2022 Michelin Star recipient from Chef Stefano Secchi that celebrates the cuisine of Emilia Romagna
Rhodora, the wine bar that strives to be the first zero waste wine bar of its kind in the country
Win Son, a Taiwanese-American restaurant from award-winning chef Trigg Brown in Williamsburg
Make Food, Not Waste comes to life across New York City
The Mill food recycler is the perfect at-home companion to make the city's curbside composting program – rolling out this fall – easier to manage. Mill takes weeks to fill up and offers an effortless, odorless, and clean way to keep food out of landfills. In addition to Make Food, Not Waste Restaurant Week, the campaign extends across a range of experiential moments and touchpoints across the city, including:
Mill's first-ever retail pop-up at Big Night: A six-week residency inside NYC's quintessential one-stop shop for all your hosting needs in its West Village and Greenpoint locations, including an exclusive dinner party gift set including Big Night pantry essentials and more, valued at over $100, and a series of in-store events.
Limited-edition merch: Free giveaways for New Yorkers at community events, including exclusive tote bags, designed in partnership with Anastasia Inciardi, featuring her unique food prints. Follow @Mill on Instagram to find out where they will be popping up.
Free white-glove delivery and setup in NYC: For a limited time, customers who purchase a Mill can get their food recycler delivered, unboxed, and set up in their kitchen — anywhere in the Five Boroughs. Learn more at mill.com/nyc.
On the streets: The brand's first-ever out-of-home advertising campaign including billboards and wild postings around key gathering places in New York City, shot by Noah Fecks.
Supporting NYC community composting: Mill is donating $10,000 to Lower East Side Ecology Center in a show of continued support for these organizations doing critical work to increase public awareness and education around wasted food, composting, keeping streets clean and providing essential soil amendments for the city's parks and gardens.
You May Also Like
.png?width=300&auto=webp&quality=80&disable=upscale)