In Mexico City’s trendy Condesa neighborhood sits the vine-strewn restaurant Baldio. It has become a draw for its zero-waste kitchen, which means that every scrap of food and leftovers is reused for other purposes.
Breakdown
- Baldio implements a zero-waste approach, using every food scrap and leftover. 11s
- The menu features innovative dishes like tamales with fermented salsa and grasshoppers. 21s
- Fish remains and fruit peels are repurposed into sauces and beverages. 25s
- All ingredients are sourced locally, mainly from chinampa floating farms. 1m 5s
- Baldio received a Michelin Green Star for its sustainability model. 1m 1s