If you’ve ever wished your favorite New York chefs would just show up in L.A. for dinner, April might be your month.

A new three-night pop-up series is bringing a roster of NYC heavy-hitters to Los Angeles kitchens, matching them with some of the city’s most interesting local chefs for one-off collaboration dinners built around the idea of wasting less to cook better. The “Make Food Not Waste” dinner series, organized by Mill, the food-recycling brand, will take over Little City Farm, a tucked-away organic farm and event space in the middle of the city, over three weeknights in April.

The series is designed to coincide with Earth Month, with a focus on low-waste cooking and creative reuse of ingredients that might otherwise get tossed. Each night pairs a New York chef with an L.A. counterpart for a one-off collaboration: on April 14, Telly Justice of HAGS teams up with Heather Sperling of Botanica for a vegetable-forward menu rooted in both chefs’ produce-driven cooking styles; on April 22 (Earth Day), Mike Fadem of Ops joins forces with Aaron Lindell of Quarter Sheets for a no-waste pizza night (arguably the most delicious way to rethink scraps); and on April 23, Jeremiah Stone and Fabián von Hauske Valtierra of Wildair will collaborate with Fátima Juárez of Komal on a menu shaped by shared Mexican heritage.

Dinners will be served family-style at communal tables under the trees at Little City Farm, a 7,500-square-foot urban homestead with orchards, row crops and an idyllic, almost secret-garden feel. Don’t think this is a formal tasting menu, though—diners can expect chefs mingling, while courses roll out in waves. There’s also a bigger-picture angle: 100% of proceeds will go to LA Compost, which supports community composting efforts across the region.

If the concept sounds familiar, it’s because Mill has already tested it in New York with its Make Food Not Waste Restaurant Week last fall, which turned scraps into the star ingredient across dozens of restaurants. This L.A. edition will be smaller, more intimate—and arguably harder to get into.

Reservations are live today.