Baldío, a restaurant in Mexico City, exemplifies a radical approach to zero-waste dining. Co-founded by Lucio and Pablo Usobiaga and Doug McMaster, it operates without a bin, reusing or transforming every byproduct of its kitchen processes.

Inspired by McMaster’s earlier venture, Silo in London, Baldío applies rigorous sustainability methods, including fermentation, upcycling food scraps, and sourcing exclusively from regenerative local farms. Half of the restaurant’s ingredients come from Arca Tierra, an agricultural project in the historic Xochimilco canal zone, where traditional chinampa farming is used to produce crops with minimal environmental impact. The farm uses compost from the restaurant and other ecological techniques, creating a closed-loop system that benefits both the land and community.

The culinary offering blends Mexican tradition with innovation, using native ingredients in creative ways while supporting Indigenous farming practices. By integrating sourcing, preparation, and environmental consciousness, Baldío presents a compelling model for sustainable gastronomy. Beyond reducing food waste, the restaurant serves as a blueprint for ecological resilience and social justice in food systems.