Celebrated chefs from top New York City restaurants — including Bar Blondeau, Bar Contra, Corima, Greywind, June Wine Bar, Le Crocodile, Loring Place, The Musket Room, Nami Nori, Rezdora, Rhodora, and Win Son — 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 Monday, September 30 - Sunday, October 6. These restaurants will set the standard for no-waste cooking by making an unprecedented commitment to produce zero food waste during the week, and create a special dish on their menus that embodies 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.

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.