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.
No-Waste Meals
Mill's Make Food, Not Waste Restaurant Week Challenges Top NYC Restaurants
Trend Themes
1. No-waste Cooking Innovations - Creative culinary approaches are turning what was once considered waste into gourmet ingredients, elevating sustainability in the food industry.
2. Sustainable Restaurant Campaigns - Collaborative events like 'Make Food, Not Waste Restaurant Week' are pushing restaurants to rethink waste management and demonstrate their commitment to green practices.
3. Food Recycling Systems - Advanced food recycling technologies such as Mill's system are facilitating closed-loop systems by turning food scraps into compost or animal feed.
Industry Implications
1. Restaurant Industry - The integration of no-waste practices encourages high-end dining establishments to adopt sustainable methods and reduce their ecological footprint.
2. Food Technology - Innovations in food recycling systems are transforming waste reduction in commercial kitchens and creating new by-products for various uses.
3. Waste Management - The shift towards zero-waste initiatives in restaurants is redefining traditional waste management approaches and promoting circular economies.