Restaurant ‘Baldío’ in Mexico City: Zero-Waste Practices in Food Service
Baldío is a restaurant located in Mexico City that applies a zero-waste approach to its operations.
Diana Butrón
The restaurant opened in 2024, has approximately 52 seats, and has been described as the first zero-waste restaurant in the city. [1]
The project was co-founded by Lucio and Pablo Usobiaga, in collaboration with chef Douglas McMaster, and is linked to the regenerative agriculture initiative Arca Tierra, which supplies many of its ingredients. [2]
In the kitchen, organic materials are processed and reused rather than discarded. Food by-products such as vegetable peels, stems, bones, and fruit skins are incorporated into other preparations. For example, fish remains are processed into fermented sauces, fruit peels are used to produce fermented beverages, and onion scraps are transformed into powdered seasonings. [3] Additional practices include the use of fermentation techniques (e.g., koji) to convert by-products such as fish offcuts into sauces and condiments. [4]
According to reported descriptions, the kitchen operates without a conventional garbage bin, and all food scraps are reused through internal processes. [4]
The restaurant sources ingredients locally, generally within a radius of approximately 125–200 miles (200 km), including from producers associated with the Xochimilco chinampas system. [3] These agricultural systems, developed historically in the region, enable year-round cultivation and are used by local farmers supplying the restaurant. [5]
Chefs regularly visit these agricultural sites to select available produce, and the restaurant’s menu changes on a weekly basis according to seasonal availability and harvest conditions. Flowers and other seasonal products are also incorporated into beverages and infusions. [6]
In addition to kitchen operations, preparation activities are supported by an external production and fermentation space, where preservation techniques are applied to extend the usability of ingredients and process by-products. [7]
The sourcing model reduces the need for long-distance transportation and limits the use of packaging materials. Available descriptions indicate that single-use plastics are not used within the restaurant’s operations. [4]
Statements from the founders describe the project as a response to conventional restaurant models. Co-founder Pablo Usobiaga stated that the name "Baldío” reflects a rejection of the idea that "control, efficiency, and profitability” should be the primary priorities.[1] Lucio Usobiaga has stated that the restaurant aims to demonstrate that it is possible to operate without waste while relying on local farmers rather than conventional supply chains. [8]
The restaurant received a Green Star from the Michelin Guide in 2025, recognizing its sustainability-related practices. [4]
Sources
[1] "Mexico City restaurant blends zero waste and ancient agriculture - BusinessWorld Online" https://www.bworldonline.com/arts-and-leisure/2025/08/14/691359/mexico-city-restaurant-blends-zero-waste-and-ancient-agriculture
[2] "Baldío – Restaurant Review | Condé Nast Traveler" https://www.cntraveler.com/restaurants/mexico-city/baldio?utm_source=chatgpt.com
[3] "Baldio restaurant in Mexico City champions zero waste and ancient agriculture | The Star" https://www.thestar.com.my/lifestyle/living/2025/08/16/baldio-restaurant-in-mexico-city-champions-zero-waste-and-ancient-agriculture
[4] "Mexico City’s first MICHELIN Green Star turns food scraps into their special sauce" https://guide.michelin.com/en/article/dining-out/baldio-mexico-city-michelin-guide-zero-waste
[5] "Mexico City restaurant blends zero waste and ancient agriculture" https://www.reuters.com/lifestyle/mexico-city-restaurant-blends-zero-waste-ancient-agriculture-2025-08-07
[6]: "Restaurant blends zero waste, ancient farming | The Western Producer" https://www.producer.com/farmliving/restaurant-blends-zero-waste-ancient-farming
[7]: https://www.theguardian.com/environment/2025/jun/13/zero-waste-restaurant-with-no-bin-baldio-mexico-city?utm_source=chatgpt.com "'It really is possible to be zero waste': the restaurant with no bin"
[8]: https://www.thecooldown.com/sustainable-food/baldio-zero-waste-restaurant-mexico-city/?utm_source=chatgpt.com "Acclaimed restaurant somehow operates without a trash can in sight: 'A model that shows it's possible'"
This article was prepared with the assistance of AI-based language tools for drafting and editing support. All factual content and references were verified by the author and approved by Baldío.
Contact
Baldío
Antonio Solá 26, Condesa
MEX - 06140 Mexico City, Mexico
phone:+55 4364 9852
Antonio Solá 26, Condesa
MEX - 06140 Mexico City, Mexico
phone:+55 4364 9852
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