New York City’s "Make Food, Not Waste" Restaurant Week
The Event
As New York City prepares to instate mandatory curbside composting, some of the city’s celebrated restaurants are launching the first-ever "Make Food, Not Waste" Restaurant Week. Beginning October 6th, residents in Manhattan, the Bronx, Brooklyn, Queens, and Staten Island will be required by law to compost, separating all food scraps and soiled-paper from other trash. Compost will be picked up curbside by the Department of Sanitation on the same day as recycling.
Innovative Dishes
The inaugural "Make Food, Not Waste" event is centered around chefs’ commitment to composting and cooking waste-free for one week. The 12 participating restaurants, many of which have earned impressive accolades, were challenged to create an innovative new dish that encapsulates the zero-waste principle of this restaurant week.
Chefs’ Tips and Strategies
Several chefs shared their tips and strategies for reducing waste in the kitchen and at home. Chef Jihan Lee of Nami Nori advises home cooks to meal plan as a basic way to reduce over-purchasing and make the most of each ingredient. Jeremiah Stone of Bar Contra recommends saving cheese rinds, which can be steeped into a soup with vegetables for more umami and flavor. James Beard Award-winning chef Dan Kluger advises one-pot meals as an easy way to control how many ingredients are used and to have a plan for leftovers. Fidel Caballero of Corima saves vegetable trimmings and meat bones to make broths and stocks, and also loves pickling vegetables that are beginning to turn, rather than chucking them.
The Benefits of Composting
Composting will help keep organic waste out of the garbage and landfills. Instead, it gets turned into compost that improves soil health and supports local gardens. It’s a practical step towards keeping rats out of the trash, and towards a cleaner city and a more sustainable environment.
The "Make Food, Not Waste" Restaurants
The weeklong celebration of reduced carbon footprints is presented by Mill, a food recycling system that breaks down food waste overnight into dry, clean grounds that can be used as part of a composting process. Each participating restaurant has received a Mill food recycler to further their waste-free commitment. The brand will also donate $10,000 to the Lower East Side Ecology Center, which organizes community-based sustainability initiatives and helps New Yorkers with electronic waste and composting.
Participating Restaurants and Bars
For all the New Yorkers looking to reduce food waste by dining out, here is the full list of restaurants and bars participating in "Make Food, Not Waste" Restaurant Week and the exciting zero-waste dishes they’ll debut in honor of the event:
Conclusion
The "Make Food, Not Waste" Restaurant Week is a celebration of chefs’ commitment to reducing waste and promoting sustainability. By participating in this initiative, New Yorkers can enjoy delicious and innovative dishes while supporting a cleaner and more sustainable environment.
Frequently Asked Questions
Q: What is curbside composting?
A: Curbside composting is a new requirement in New York City where residents must separate all food scraps and soiled-paper from other trash. Compost will be picked up curbside by the Department of Sanitation on the same day as recycling.
Q: How can I reduce waste in my own kitchen?
A: There are many ways to reduce waste in your own kitchen. Try meal planning, saving vegetable trimmings and meat bones, and using leftover ingredients in new and creative ways.
Q: What is the Mill food recycler?
A: The Mill food recycler is a food recycling system that breaks down food waste overnight into dry, clean grounds that can be used as part of a composting process.
Q: How can I get involved in local sustainability initiatives?
A: You can get involved in local sustainability initiatives by volunteering with organizations like the Lower East Side Ecology Center, which organizes community-based sustainability initiatives and helps New Yorkers with electronic waste and composting.
