Chef Partners

A piece of seafood on top of a crispy toast with cream, placed on a ceramic dish, with another dish of seasoned food in the background.

A piece of seafood on a toasted bread slice with creamy topping, served on a small white plate. A bowl with additional food is in the background.

The best chefs
waste nothing

Michelin recognition, James Beard awards, neighborhood favorites. What these kitchens have in common is a simple belief: good food doesn’t belong in the trash.

The key ingredient for a no-waste kitchen

A person wearing a striped shirt disposes of a banana peel into a modern compost bin filled with various food scraps.

A smarter way to handle scraps

Chefs know better than anyone how much goes into great food — and how much can get left behind. From prep scraps to the end of service, food waste is a constant part of running a kitchen. Mill gives chefs a smarter, more sustainable way to handle it.

A person discards egg shells into a stainless steel trash can from a wooden board.

Less mess. Less volume.

Mill takes food scraps of all kinds — fruit and vegetable peels, meat, dairy, bones — and automatically dries and grinds them into dry, odorless grounds, dramatically reducing their volume. Less mess, fewer trips to the trash, and an easier way to keep food out of landfill.

A person wearing a white shirt is pouring decomposed material from a bucket into a green compost bin.

Give food scraps a second life

Mill’s nutrient-rich grounds can go into curbside organics bins, composting programs, or head back to the farm to become chicken feed. Food that didn’t get eaten helps grow food that will.

Telly Justice

Chef + Owner, HAGS

“Being part of the process, watching the machine turn our scraps into dirt, helps us feel connected to all stages of the product’s life cycle. Mentally, it closes that loop.”

Heather Sperling

Chef + Owner, Botanica

“I am a superfan of my Mill food recycler. It has seriously changed my composting game at home. My house is set far back from the street, and bringing the compost down to the green bin was always such a schlep. Having a Mill in my kitchen transforms food scraps so quickly, then I just pop them out the back door into our composter, and in no time have incredible compost for my vegetable beds.”

Heather Sperling, the chef and owner of Botanica making a charcuterie board

Nik Sharma

Two-time James Beard Award finalist, host of Flavor Forward, author of Veg-Table

“I’ve been using The Mill at home for a while now and I’m genuinely obsessed. It’s one of those rare products that actually changed the way I think about my kitchen and its impact. It feels like such a natural, authentic fit, especially as someone who is constantly developing recipes and teaching people the science of flavor and how to cook better in the kitchen.”

Nik Sharma, smiling in a kitchen leans on a wooden table with roasted squash and fresh sage, with a modern oven in the background.

Daniel Gronert

Executive Sous Chef, Somssi

“We try to be as sustainable as possible, not only with our Mill bin, but also by repurposing scraps through new dishes, sauces, oils, or using trims and odd ends for family meal. I was surprised by seeing exactly how Mill dries and grinds — it’s neat to see something like whole corn cobs turn into dry grounds with a machine that pretty much self-regulates.”