Portrait of Karla Jaen, kitchen production leader at the Baldega, portrayed with onion skins, black garlic, cuts from vegetables that were not used in Baldío in order to let them ferment at room temperature for 3 days with the purpose of getting a powder and a liquid that will be used as dressings for many Baldío’ dishes at the Baldega in Mexico City, Mexico on December 13, 2024. The Baldega (Baldio’s workshop) is where the team prepares the ferments that are crucial to achieving zero-waste at Baldío. 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