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NYC Celebrated Chefs Aim for Zero Waste
September 27, 2024, 6:34.56 pm ET

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Photo: Nami Nori

In a groundbreaking culinary initiative, some of New York City's celebrated chefs are joining forces for the first-ever Make Food, Not Waste Restaurant Week, from September 30 to October 6. This event aims to raise awareness about the growing issue of food waste, spearheaded by Mill, an award-winning food recycling system.


Photo: Corima

Participating restaurants include:

• Corima: Kampachi Crudo with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake quelites, served over pickled ramps

• Greywind: Caramelized Bread Pudding French Toast with Stone Fruit Sherbet - made with leftover milk bread, and a sherbet made with stone fruit “seconds” that Chef has been collecting and saving in the freezer.


Photo: Musket Room

• The Musket Room: Fried Plantain Panna Cotta - served with curry ice cream, a plantain peel caramel, peanut praline “snow” and a rye peanut crunch

• Nami Nori: Lobster Dip with yuzu gelee, celery and crispy rice chips

Other participating restaurants include Bar Contra, Bar Blondeau, June, Le Crocodile, Rhodora, and Win Son. The restaurants will also be utilizing Mill food recyclers, which dry and grind food scraps to be used in a composting process or turned into chicken feed.



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