Mill, the award-winning food recycling system, is officially set to celebrate the first-ever Make Food, Not Waste Restaurant Week from September 30 – October 6. According to certain reports, the stated effort will recruit different restaurants as participants, participants who will commit to producing no food waste during the week, and creating a special dish on their menus that embodies their perspective on no-waste cooking.
Talk about the restaurants which are set to be a part of this campaign, they include Bar Blondeau, a bar plus restaurant located at The Wythe Hotel in Williamsburg. Next up, there is Bar Contra, the newly reopened cocktail bar from Jeremiah Stone, Dave Arnold, and Fabian von Hauske.
Then, we have Corima, the new modern Northern Mexican restaurant in Chinatown that was also recently named one of Bon Appetit’s Best New Restaurants for the year 2024. Greywind, the newest restaurant from James Beard Award-winning Chef Dan Kluger offering a seasonally-driven, vegetable-forward menu, is also said to be in the mix.
The same can be said about June, a natural wine bar and restaurant in Cobble Hill which has been named one of the Best Bars in New York City by Conde Nast Traveler. Another one joining Mill in its waste mitigation drive is Le Crocodile, which happens to be a French brasserie recognized as a part of “The 100 Best Restaurants in New York City in 2024” by The New York Times.
Moving on, the stated waste management effort will further see participation from The Musket Room, the Michelin-starred downtown NYC restaurant from Mary Attea and Camari Mick, who were just named Food & Wine’s Best New Chefs 2024. Nami Nori, the Japanese restaurant specializing in open temaki with locations in West Village and Williamsburg, will also chip in during Mill’s campaign.
Among other participants, there would be Rezdora, a New York Times three-star restaurant and a 2021 and 2022 Michelin Star recipient from Chef Stefano Secchi. Alongside that, the drive will rope in Rhodora, a wine bar that strives to be the first zero waste wine bar of its kind in the country. Lastly, the participants list is going to include Win Son, a Taiwanese-American restaurant from award-winning Chef Trigg Brown in Williamsburg.
Having said so, Mill’s Make Food, Not Waste Restaurant Week also extends across a range of experiential moments and touchpoints. This includes Mill’s first-ever retail pop-up at Big Night, a six-week residency inside NYC’s one-stop shop for all your hosting needs in its West Village and Greenpoint locations, including an exclusive dinner party gift set including Big Night pantry essentials and more, valued at over $100. There will also be a series of in-store events.
Next up, the campaign will feature limited-edition merch. Here, the expectation is of free giveaways for New Yorkers at community events, including exclusive tote bags, designed in partnership with Anastasia Inciardi, featuring her unique food prints. There will also be free white-glove delivery and setup in NYC. You see, for a limited time, customers who purchase a Mill can get their food recycler delivered, unboxed, and set up in their kitchen.
Complimenting that is the brand’s first-ever out-of-home advertising campaign including billboards and wild postings located around key gathering places in New York City. Finally, our last piece of highlight comes from Mill’s bid to support NYC community composting. To realize that, the company is donating $10,000 to Lower East Side Ecology Center as a part of its continued support for these organizations that are working to increase public awareness and education around wasted food, composting, keeping streets clean, as well as providing essential soil amendments for the city’s parks and gardens.
