Mill

With World Food Day right around the corner, we are proud to launch the Food Waste Futures Fellowship Program at Arizona State University in partnership with World Wildlife Fund and Incite.org to address food waste at its roots—through education. As part of this yearlong program, an inaugural cohort of 10 K–12 educators across Title I schools in the Phoenix metropolitan area are incorporating food systems sustainability and food waste reduction into their curriculum. They, along with their students, will be creating a Mill Food Recycling Educators Guide (an extension of the WWF Food Waste Warriors educational toolkit) using Mills in their classrooms. We cannot wait to learn from them. https://lnkd.in/gjqYyyWR

The best chefs in the world know that food waste is a challenge—and an opportunity. They inspire us to think creatively about what’s often left on the cutting board, and how it can be reimagined into something unique, delicious and impactful. To highlight the importance of preparing food with care, we are proud to partner with New York’s celebrated chefs from top restaurants across the city – including Bar Contra, Corima, Le Crocodile, The Musket Room, Loring Place and more – for the first-ever Make Food, Not Waste Restaurant Week. From Monday, September 30th through Sunday, October 6th, 12 incredible NYC restaurants –  will set the standard for no-waste cooking—committing to producing zero food waste with Mill’s help in the kitchen and offering a special dish that showcases their perspective on no-waste cooking. Menu highlights include: ✨Fried Plantain Panna Cotta with curry ice cream, caramel made from plantain peel, peanut praline snow and a rye peanut crunch by Chef Camari Mick at The Musket Room ✨ Kampachi Crudo, with mushrooms, fermented husk cherry salsa, celtuce and chicharron furikake by Chef Fidel Caballero of Corima, who saves the bones to create a corn husk dashi and heads and collars to use in their empanadas. ✨ Caramelized Bread Pudding French Toast with Stone Fruit Sherbet Bread pudding made with leftover milk bread that is then sliced and caramelized.  Served with sherbet made with stone fruit “seconds” by Dan Kluger of Greywind. Grab a table. Enjoy the meal. https://lnkd.in/gppk5uBm

Driving awareness of the problem of food waste—and the actions we can all take to combat it—is one of the core ambitions at Mill. That’s why we’re excited to share that Mill and our co-Founder and CEO Matthew Rogers were featured in the new Netflix documentary series, “What’s Next? The Future with Bill Gates,” in the “Can We Stop Global Warming?” episode. We’re proud to share our story alongside other climate pioneers such as Brimstone Concrete and the youth plaintiffs in Held v. Montana, which marked the first time a U.S. court declared a government’s constitutional duty to protect people from climate change. Check out the series streaming now on Netflix Watch it here https://lnkd.in/eVsHGF6E

Driving awareness of the problem of food waste—and the actions we can all take to combat it—is one of the core ambitions at Mill. That’s why we’re excited to share that Mill and our co-Founder and CEO Matthew Rogers were featured in the new Netflix documentary series, “What’s Next? The Future with Bill Gates,” in the “Can We Stop Global Warming?” episode. We’re proud to share our story alongside other climate pioneers such as Brimstone Concrete and the youth plaintiffs in Held v. Montana, which marked the first time a U.S. court declared a government’s constitutional duty to protect people from climate change. Check out the series streaming now on Netflix Watch it here https://lnkd.in/eVsHGF6E

“Surveying all possible lazy man’s options for conscientious food disposal, the Mill looks like the top choice for the moment.” - straight from Wilson Rothman in the The Wall Street Journal Proud of this piece and what we’re building: an easy solution to one of our dumbest climate problems.  Check it out ⬇️ https://lnkd.in/guWddpVj

Following the announcement of the Biden-Harris Administration’s National Strategy to Reduce Food Loss and Waste and Recycle Organics, we’re excited to release Mill’s inaugural data report, which shows a first-of-its-kind look at consumer food waste behavior and represents the largest, most accurate look at food waste behavior in homes ever measured. Our first year of data shows unequivocally that Mill is working, both at driving consumer behavior changes and presenting new opportunities for people and communities to save money and prevent waste.  Here are a few of our findings that tell the story: 📉 The amount households throw out decreases the first few months they have Mill—by over 20% over the first four months—and then stabilizes. 🥕 In a study of our customers, over one in three respondents shared that using Mill decreased the amount of food waste they generated as they cooked and shopped differently. 💫 And now, with Mill, 73% of respondents reported putting *no* food into the trash, compared to 8% before they had Mill. This data has important implications for researchers, food waste advocates, and government leaders seeking precise ways to measure and impact residential food waste behavior and increase organics diversions efforts. We’re excited to help these communities take data-informed action against the urgent priority of tackling food waste. https://lnkd.in/gf9kpNFu

"With Mill, Rogers is aiming for something even bigger: a radical reshaping of the way people think about and dispose of the food they don’t or can’t eat. What we’re doing today isn’t working, says Rogers: ”95% of food waste is still going to landfill. This is solvable. This is a tractable problem. Like, throwing food in the trash, we could just not do that.” As a company, Mill is engaging in a multipronged effort to transform how food waste is discarded, how it’s collected, and how it’s diverted from a heavily polluting destiny in a landfill. Rogers is using the lessons he learned at Apple and from running Nest...to try to shift consumers and governments toward a new model. The slick, food-chomping garbage bin he’s helped create could be the thing that makes such an immense change possible" - the latest on Mill in Fast Company Check it out https://lnkd.in/gCiyhV_w

"The smartest possible solution to the dumbest possible problem." That's what Julia Louis-Dreyfus thinks about Mill. Because she freaking loves it after having lived with it for over a year. Hear more in today's Wiser Than Me episode with the incredible Ina Garten. https://lnkd.in/g-aGzwuv

“A major climate change culprit is hiding in your kitchen: food scraps. Apple cores, carrot tops, and uneaten bits of dinner are a surprisingly potent source of emissions, spewing methane as they decompose in landfills.” We’ve created an easy (and, frankly, delightful) to do something about it. And it’s already helping thousands of people keep over a million pounds of food out of the trash. It’s a systems-changing move. We’re grateful to Fast Company for recognizing Mill as the World’s Most Innovative Consumer Goods Company for this approach. https://lnkd.in/g8W_qatC P.S. WE’RE HIRING! Check out roles at mill.com/careers