Vanessa García, coordinator of culinary processes and standards at Baldío prepares Glazed trout, in its own caramel with a native tomato agrodolce at Baldío in Mexico City, Mexico on February 08, 2025. Baldío is Mexico’s first zero-waste restaurant. It opened its door in August 2024. It is a collaborative effort between Arca Tierra, a network of agro-ecological farmers in central Mexico, and Silo London, the world’s first zero-waste restaurant. Baldío embraces agro-ecological farming practices, zero-waste and circular principles. This innovative project aims to revolutionise food and sustainability, making a bold statement about nurturing the planet. Photograph by Bénédicte Desrus