We're starting off the New Year dropping by the kitchens of some of our nearest and dearest friends of Mill. We’re talking food waste-reducing tips, kitchen wisdom, and New Year resolutions worth keeping.

Alexis deBoschnek

Cookbook author and @uplandsnewyork owner Alexis deBoschnek knows a thing or two about making the most of every scrap in the kitchen. Read on to hear what she's learned from life with Mill.

What is one piece of advice for anyone trying to reduce waste at home?

“Before you step into the grocery store or farmers market, have an honest conversation about how much you and your family
will actually consume. This simple question can make a huge difference in your shopping, spending, and cooking habits.”

What is one way Mill has changed how you
think about food waste at home?

“It’s been staggering to see
how much food (and waste) we actually process. In two months we’ve recycled 100 pounds of food scraps! Having the numbers is definitely making me more conscious of trying to use
up what we have before buying more.”

Lukas Volger

Next up is Brooklyn-based cookbook writer @lukasvolger. Through his newsletter, Family Friend, Lukas shares nourishing weeknight-friendly recipes made from whole foods. Here he shares one way Mill has changed how he thinks about food waste and why he’s making 2026 his sauerkraut year.

What is one way Mill has changed how you
think about food waste at home?

“After years of hauling
heavy bags of food scraps
to compost drop-offs and down four flights of stairs
in NYC, I’ve been shocked by how much Mill dramatically reduces their volume and weight — 
and what the impact would be citywide if everyone had a Mill.”

What is one ingredient, scrap or pantry item that you want to find new ways to repurpose this year?

“I want to make 2026 my sauerkraut year. I love cabbage so much, and vegetable ferments are such a fun way to dynamically transform a perishable fresh vegetable into something that will keep for months.”

Isabelle Jordin

Next we swung by @foodbaby.bklyn’s kitchen to see what Isabelle Jardin has cooking in the New Year. In addition to testing recipes, she’s also looking for new ways to optimize her city kitchen — and keep it clean as she cooks her way through the season.

What is one piece of advice for anyone trying to reduce waste at home?

“I look at my leftovers as building blocks. Instead of looking at my leftovers as a reheated meal, I want to try to use them as ingredients for other dishes. Leftover grilled chicken & rice can become a stir fry, or mashed potatoes become gnocchi!”

What is one go-to “low-waste” meal or snack you make when you’re trying to be more intentional at home?

“I will always always make a stock or bone broth! It’s such an easy way for me to use any/all veggie scraps, bones, spices, etc! I use bone broth & stock for soups, sauces, or just in my morning mug!”

Remy Morimoto Park

It’s no surprise that vegan recipe developer Remy Park (@veggiekins) goes through tons of produce in her kitchen each day. We chatted with Remy about her goal to get more creative with food scraps in the New Year, how Mill has made her life soooo much easier, and what she’s learned about her habits from having one in her kitchen.

What is one thing you love most about your Mill?

“It has eliminated kitchen odors from food scraps.
The end result after a cycle smells like a delicious vegetable bouillon to me, and I never have to worry about a smelly compost bin like I used to.”

What is one way Mill has changed how you 
think about food waste at home?

“Being able to visually see how much food waste goes into my Mill each day always reminds me to try and waste less. I’ve been inspired to repurpose parts of plants
I’d typically toss out.”