No-Waste Cooking Events

For its second-annual Make Food Not Waste Restaurant Week, award-winning food recycling company Mill is teaming up with New York City chefs who are committing to zero food waste for the week. This initiative includes favorite hotspots, Michelin-starred restaurants, James Beard Award winners, and a helping hand from Mill in the kitchen. During Make Food Not Waste Restaurant Week 2025, participating chefs will offer a special dish or cocktail that expresses their perspective on no-waste cooking. At the West Village's Bangkok Supper Club, Prawn Satay will be on the menu, and the A Jard Martini is made with the dish's repurposed pickle juice.

Mill is partnering with Reclaimed Organics to offer food scraps collection to participating restaurants, so that food scraps and grounds can be processed by Mill food recyclers, then transported to a local community garden in downtown Manhattan.