Mill teams up with NYC's celebrated chefs to tackle food waste in the first-ever Make Food, Not Waste Restaurant Week. Post thisThe Make Food, Not Waste Restaurant Week debuts as part of Mill's Make Food, Not Waste campaign, which spotlights the problem of food waste and introduces Mill's food recycler as the essential tool for the busy New Yorker's kitchen. Celebrating the joy of connecting with friends and family over an unforgettable meal – whether at a favorite restaurant or a dinner party – Mill lets you cook messy, live clean, and forget what garbage smells like.NYC's Celebrated Chefs Tackle Food Waste with Mill (September 30th - October 6th)The best chefs in the world understand food waste as a challenge and have long spearheaded sustainable practices in their kitchens. Mill is proud to partner with the leading culinary voices in New York to highlight the importance of preparing food with care, using everything we can, and making sure no food ends up in a landfill.From Monday, September 30th through Sunday, October 6th, Mill is hosting the city's first-ever Make Food, Not Waste Restaurant Week, where restaurants will set the standard for no-waste cooking. Each participating restaurant is committed to producing zero food waste throughout the week, while offering a special dish on their menus that showcases their perspective on no-waste cooking – highlights include a Fried Plantain Panna Cotta with curry ice cream, plantain peel caramel, peanut praline snow and a rye peanut crunch, made by Chef Camari Mick of The Musket Room as well as a Kampachi Crudo, with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake from Chef Fidel Caballero of Corima.To support its commitment, participating restaurants are utilizing Mill food recyclers in their kitchens, which dry and grind food scraps to be used in a composting process or turned into chicken feed.Participating restaurants include:Bar Blondeau, the bar and restaurant at The Wythe Hotel in Williamsburg with sweeping views of the Manhattan skylineskyline Bar Contra, the newly reopened cocktail bar from Jeremiah Stone , Dave Arnold , and Fabian von Hauske, , and Corima, the new modern Northern Mexican restaurant in Chinatown that was just named one of Bon Appetit's Best New Restaurant 2024Best New Restaurant 2024 Greywind, the newest restaurant from James Beard Award-winning Chef Dan Kluger offering a seasonally-driven, vegetable-forward menuAward-winning Chef offering a seasonally-driven, vegetable-forward menu June, the natural wine bar and restaurant in Cobble Hill, named one of the Best Bars in New York City by Conde Nast Travelerby Le Crocodile, the French brasserie named one of "The 100 Best Restaurants in New York City in 2024" by The New York Timesin 2024" by Loring Place, the seasonal and local American restaurant from Chef Dan KlugerThe Musket Room, the Michelin-starred downtown NYC restaurant from Mary Attea and Camari Mick , who were just named Food & Wine 's Best New Chefs 2024and , who were just named 's Best New Chefs 2024 Nami Nori , the Japanese restaurant specializing in open temaki with locations in West Village and Williamsburg, the Japanese restaurant specializing in open temaki with locations in West Village and Williamsburg Rezdora, a New York Times three-star restaurant and a 2021 and 2022 Michelin Star recipient from Chef Stefano Secchi that celebrates the cuisine of Emilia Romagnathree-star restaurant and a 2021 and 2022 Michelin Star recipient from Chef that celebrates the cuisine of Emilia Romagna Rhodora, the wine bar that strives to be the first zero waste wine bar of its kind in the countryWin Son, a Taiwanese-American restaurant from award-winning chef Trigg Brown in WilliamsburgMake Food, Not Waste comes to life across New York CityThe Mill food recycler is the perfect at-home companion to make the city's curbside composting program – rolling out this fall – easier to manage. Mill takes weeks to fill up and offers an effortless, odorless, and clean way to keep food out of landfills

Consumer technology is hard, but few people have mastered it as well as Matt Rogers, co-founder of Nest and now Mill, his new startup that promises to turn your table scraps into planet-saving treasure.Mill burst out of the gate last year after spending some time in stealth refining its waste bin, an easy to use kitchen accessory that belies the complexity of its hardware and software. Matt Roger’s newest product takes food waste and turns it into compost by breakfast. The resulting grounds can be spread on gardens or sent back to Mill to be used as chicken feed, closing the loop.Matt Rogers will bring his trademark energy and incites to TechCrunch Disrupt 2024 on October 28-30 in San Francisco.Who Is Matt Rogers?His resume speaks for itself. After working on iPod and early iPhone software at Apple, he co-founded Nest, the home automation startup that soon sold to Google for $3.2 billion, in the process reinventing household staples like the thermostat and smoke detector.Now, with Mill, he’s continuing his mission to bring delight to forgotten parts of our homes. During our fireside interview with Matt Rogers, we’ll dive into the secrets behind making great consumer products, unpack Mill’s plans to slash household carbon footprints, and hear why he thinks climate tech is one of the most consequential sectors of this century.About TechCrunch Disrupt 2024TechCrunch Disrupt is where you’ll find innovation for every stage of your startup journey. Whether you’re a budding founder with a revolutionary idea, a seasoned startup looking to scale or an investor seeking the next big thing, TechCrunch Disrupt offers unparalleled resources, connections and expert insights to propel your venture forward