Mexico City Restaurant Blends Zero Waste and Ancient Agriculture
Nestled in a quiet corner in Mexico City’s trendy Condesa neighborhood sits the vine-strewn restaurant Baldio, or barren in English. It has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.
The restaurant, which opened in 2024 and seats 52 people, is routinely packed since it was honored in June with a Michelin Green Star for its innovative sustainability model. Baldio’s owners say it is the first zero-waste restaurant in Mexico City...
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