The acclaimed zero-waste restaurant Silo has expanded its vision by launching Baldío, its first international location in Mexico City, in partnership with Arca Tierra, a leader in regenerative agriculture. Founded by Chef Douglas McMaster, Silo was the pioneer of the zero-waste dining concept, focusing on transforming all food waste into ingredients and eliminating chemical cleaners in favor of natural byproducts. This innovative approach not only minimizes waste but also enhances the quality and taste of the food served. Baldío integrates Silo's expertise into Mexico's supply chain, promoting a philosophy that views waste as a failure of imagination rather than an inevitability.
Baldío aims to revolutionize the restaurant industry in Mexico by employing sustainable practices such as composting and fermentation, significantly reducing food waste while improving culinary offerings. The collaboration with Arca Tierra is crucial, as the organization connects Baldío to a network of locally sourced ingredients cultivated sustainably. Notably, Baldío benefits from the chinampas of Xochimilco, a UNESCO World Heritage site, which provides fresh produce while honoring traditional Mesoamerican agricultural techniques. This union of modern culinary innovation and historical agricultural practices sets Baldío apart as a beacon for sustainability in the dining industry.
