New York’s most acclaimed restaurants are committing to zero food waste for the week, with Mill in the kitchen and no-waste cooking on the menu.

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SEPTEMBER 28 – OCTOBER 4

Celebrated Chefs Tackle Food Waste with Mill

SEPTEMBER 28 – OCTOBER 4

Celebrated Chefs Tackle Food Waste with Mill

The week brings together some of the city’s most inventive chefs around one shared belief: food isn’t waste.

Every participating restaurant is creating a special menu offering — each one its own take on no-waste cooking. You’ll leave with new ways to think about food waste in your own kitchen.

Meet the chefs

The story behind each no-waste dish, and the chefs who share Mill’s mission to keep food out of landfills.

Fidel Caballero

Corima

“We make use of the whole fish by grilling the often-overlooked collar directly over the fire, inspired by Japanese zarandeado-style preparation.”

Mary Attea

Raf's

Jon Karis

Chambers

Fidel Caballero

Corima

Mary Attea

Raf's

Jon Karis

Chambers

NYC’s Boldest Kitchens, Powered by Mill

Michelin-recognized icons, neighborhood favorites, and everything in between. Every restaurant on this list is running Mill in the kitchen and serving a no-waste dish for the week.

Reserve directly with any participating restaurant, September 28 to October 4.

Enriching local soil with Reclaimed Organics

A group of people gathered outdoors, listening to a person speaking. They are surrounded by greenery next to garden tools and a building in the background. A group of people gathered outdoors, listening to a person speaking. They are surrounded by greenery next to garden tools and a building in the background.
Meet Reclaimed Organics

Mill proudly partners with Reclaimed Organics to offer food scraps collection to participating restaurants. Food scraps and grounds processed by Mill food recyclers will be transported to a local community garden in downtown Manhattan to be processed into compost that is used at the garden and on street trees throughout the city.

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