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Celebrating Culinary Creativity: Make Food Not Waste Restaurant Week in NYC

This fall, an exciting culinary initiative will take center stage in New York City as renowned chefs from over 20 top-notch establishments join forces with Mill for the second annual Make Food Not Waste Restaurant Week. From September 29 to October 5, acclaimed chefs, including names like Mary Attea, Fidel Caballero, and Max Wittawat, will demonstrate their commitment to sustainability by crafting unique dishes that minimize food waste.

A Week of Sustainable Dining

The Make Food Not Waste Restaurant Week is a remarkable collaboration aimed at reducing food waste in one of the world's busiest culinary hubs. Each participating restaurant, spanning Michelin-starred establishments and beloved local gems, will showcase innovative dishes and cocktails that reflect their individual styles while adhering to no-waste principles. The initiative has nearly doubled its restaurant partners compared to last year, emphasizing the growing movement among chefs to embrace sustainability at every level.

Restaurants joining this initiative include:

• - Bangkok Supper Club: Known for its vibrant atmosphere and authentic Thai flavors, the restaurant will feature a Prawn Satay dish accompanied by a cocktail crafted from leftover pickle juice.
• - Cafe Mado: A neighborhood favorite, offers a Blackened Skate dish that creatively uses juiced tomatoes and peppers, aimed to enhance the depth of flavor while minimizing waste.
• - Corima: A Michelin-starred restaurant presents a Grilled Cuttlefish Sope, a zero-waste dish highlighting every part of the ingredient, showcasing true culinary mastery.

How It Works

The week-long event is not just about delicious food; it’s about changing how we perceive and utilize our culinary environment. Mill's innovative food recycling technology transforms kitchen scraps into nutrient-rich grounds, ensuring nothing goes to waste. During the event, participating restaurants will utilize Mill's recycling system to turn food scraps into quality compost that nourishes local community gardens.

As Harry Tannenbaum, co-founder of Mill, states, “Restaurants are the soul of a city, and chefs inspire how we all think about food.” His sentiment encapsulates the essence of the event, which aims to sway dining culture towards a more sustainable future.

Some Notable Dishes

During this exciting week, diners can enjoy exclusive no-waste creations. Here are just a few highlights:

• - Mushroom Grits and Squash Carpaccio from HAGS showcases local corn grits blended with squash seeds and accompanied by a unique mousse made from mushroom scraps.
• - At Family Meal at Blue Hill, you can indulge in a Fish and Chicken Meatball presented on skewers, combining flavors crafted from kitchen trimmings.
• - Smithereens, a seafood restaurant, serves a Fish Head Terrine that utilizes every part of the fish, creating a delicate dish filled with rich flavors.

How to Participate

Diners eager to take part in the Make Food Not Waste Restaurant Week can make reservations at participating restaurants and enjoy specially crafted no-waste dishes designed to minimize food waste while maximizing flavor. Sharing the experience on Instagram using the hashtag #MakeFoodNotWasteNYC will also enter diners into a chance to win a Mill food recycler.

As this movement gains momentum, it expands the dialogue around sustainability and responsible dining. Events like the Make Food Not Waste Restaurant Week empower chefs and diners alike to rethink how they approach food in their daily lives. Together, they aim to transform the dining experience into a more sustainable practice, encouraging everyone to appreciate food as a valuable resource.

Conclusion

The second annual Make Food Not Waste Restaurant Week in NYC stands as a beacon of creativity and commitment within the culinary world. Guided by passionate chefs and innovative technology, this event is set to inspire change and cultivate a culture that respects and values food, demonstrating that sustainability can indeed be delicious. Dining out can be an act of advocacy, and through these efforts, NYC aims to pave the way toward a more sustainable future.