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Meet Mill, a new way to keep food out of landfills, because wasted food is worse than you think Food from homes is 1/2 of the food in landfills (ReFED) where it produces methane, a greenhouse gas 80x more potent than CO2 over 20-yrs (IPCC) Learn more at mill.com

Why food waste is so bad from Harry Tannenbaum and our friends @ReFED: "The U.S. wastes 54 million tons of food per yr. It’s about enough to cover the island of Manhattan twice. Or enough to fill all 30 American football stadiums about a hundred times over." refed.org/articles/guest…

"Food waste is literally cooking our planet. It shouldn’t be this way," writes Mill's Harry Tannenbaum and Matt Rogers. bit.ly/3XDgTBN

Food isn't trash. Good thing @Mill's here to keep it out of landfills where it releases methane that cooks our planet. We're all about the 🥵 --> 😊. Read about the problem (and our solution) from our founders Harry Tannenbaum and Matt Rogers in FORTUNE

I didn't compost until a couple years ago, and now I do consistently and find when I can't compost, I notice how much food we waste. How did I not notice before! Composting is one option for some, & @Mill works with post office so anyone in the U.S. can repurpose food waste.

We're here to help keep food out of landfills. Thanks for sharing, Cipher News

"We have to make it easy for people to do the right thing" - our Co-founder and President Harry Tannenbaum on our theory of change with Next Play Capital

Thanks for sharing about @Mill and our solution for our food waste problem on Good Morning America, Ginger Zee! We're here to help put uneaten food to good use, keeping it out of the landfill and ick out of our kitchens. It's like farm to table, but table to farm, just like you said 😊

Catch our CEO and Co-Founder Matt Rogers talk some trash on @techcrunch's Found 🗑

Feeling hungry for systems change, collective action and sushi listening to our President and CO-Founder, Harry Tannenbaum's, chat with 𝙲𝚘𝚍𝚢 𝚂𝚒𝚖𝚖𝚜 施俊挺 at @mcjpod 🍣

Catch Helen Rosner’ delightful and insightful take on fighting food waste and her experience trying out Mill in the @newyorker newyorker.com/culture/annals…

"Grocery stores and restaurants are in the business of not wasting food...Looking at US data, about half of food waste and loss is from our homes. It's, unfortunately, a consumer problem because today we don't have another option." More from Matt Rogers on Important, Not Important 🌎 ⚡️

Mill customers pay $33 a month to have their pulverized food scraps picked up. Now Mill is closer than ever to selling those scraps as chicken feed trib.al/DfKxAKU