No-Waste Meals

Innovation is bringing us new hope

Mill, the award-winning food recycling system, introduced the first-ever Make Food, Not Waste Restaurant Week as part of its fall campaign, challenging top restaurants in New York City to produce no food waste from September 30th to October 6th.

Bar Contra, Corima, Le Crocodile, The Musket Room and Rezdora have accepted the challenge and are teaming up with Mill to create a special dish that celebrates the beauty of no-waste cooking. While The Musket Room's Chef Camari Mick concocted Fried Plantain Panna Cotta with curry ice cream, plantain peel caramel, peanut praline snow and a rye peanut crunch, Corima will be serving Chef Fidel Caballero's Kampachi Crudo with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake.

This awareness-raising campaign helps to prevent food from going to landfill, and Mill food recyclers will dry and grind food scraps in participating kitchens so that they can be used for composting or turned into chicken feed.