From left to right: Lucio Usobiaga, co-founder of Baldío and CEO of Arca Tierra, Daniel Vidal, leader of menu development and Laura Cabrera Hernández, chef at Baldío try the new tamarind mole pork tacos at the Baldega in Mexico City, Mexico on February 12, 2025. 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