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 Mill , 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 Corima , cuttlefish livers get the star treatment in a pipián sauce. At HAGS , mushroom stems and squas

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