Adriana Contreras (L), sous chef at Baldío, is making ganache de chocolate that will be used for the chocolate and chipotle jam sandwich and Ana Padilla (R), production chef at the Baldega, is cutting al the offal from the pork for the nose-to-tail cooking that will be used for the pork dolma 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