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Reuters

From worms to scraps, nothing wasted in this Mexico restaurant

Reuters · Just In
Reuters
Reuters
Just In

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
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