NYC's zero-waste Restaurant Week is back next week with celebrated chefs from Bangkok Supper Club, Corima, HAGS and more

"Break out your compost buckets: Make Food Not Waste Restaurant Week is back in New York, running September 29 through October 5, and this year it's bigger, splashier and even scrappier. More than 20 of the city's most acclaimed restaurants are teaming up with , the food recycling company with a cult following, for a week of menus where nothing goes to waste."

"The lineup reads like a who's who of New York dining: Bangkok Supper Club, Corima, Cafe Mado, Dept of Culture, Family Meal at Blue Hill, HAGS, The Musket Room, Smithereens, NARO and plenty more. Each restaurant is rolling out a special dish or cocktail that proves scraps aren't trash-they're secret weapons. At , cuttlefish livers get the star treatment in a pipián sauce."

"Mill, which launched in 2020, turns kitchen scraps into nutrient-rich grounds that can be composted, used in organics bins or sent back to farms. For the week, the company is partnering with Reclaimed Organics to collect leftovers from participating restaurants and deliver them to a downtown community garden, where they'll be turned into compost for city trees and green spaces."

Make Food Not Waste Restaurant Week runs in New York from September 29 through October 5, featuring more than 20 acclaimed restaurants offering special dishes and cocktails that repurpose kitchen scraps. Participating venues include Bangkok Supper Club, Corima, Cafe Mado, Dept of Culture, Family Meal at Blue Hill, HAGS, The Musket Room, Smithereens and NARO. Chefs transform ingredients like cuttlefish livers, mushroom stems and squash seeds into dishes such as pipián, grits and carpaccio, and an oyster-infused martini appears on cocktail menus. Mill converts kitchen scraps into nutrient-rich grounds and partners with Reclaimed Organics to compost leftovers for city trees and green spaces.

Read at Time Out New York