Masazake chai cocktail clarification in progress at the Baldega in Mexico City, Mexico on February 12, 2025. The cocktail has masazake (a variation from amazake – a traditional Japanese drink made with rice koji and water but here was made with corn masa koji and water), marigold flowers and spices from Arca Tierra’s chinampa (floating farm) in Xochimilco. 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