Ariadna Patlán, head of bar production at Baldío is filtering tamarind tepache at the Baldega in Mexico City, Mexico on December 13, 2024. The liquid features in cocktails and non-alcoholic drinks while the solid part will be dehydrated for garnish. 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