Ariadna Patlán (L), head of bar production at Baldío, is doing a maceration of tangerine and celery with pulque, in order to give natural pulque a second life at the Baldega in Mexico City, Mexico on February 12, 2025. Once the pulque is over-fermented it tastes acidic but mixing it with fruits or other ingredients helps bring a second life to this traditional Mexican ferment that comes from a special agave. 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