Cheongs and garums at the Baldega in Mexico City, Mexico on February 12, 2025. Cheongs, a kind of syrup or jam made by combining fruits with honey and then letting the mixture ferment, are used in several of Baldío’ desserts and margaritas. The solids from chapulín garum are used as a sauce for several dishes at Baldío. 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