Baldio, co-founded by Lucio and Pablo Usobiaga along with chef Doug McMaster, stands out for its zero-waste philosophy by not using bins in its kitchen. Instead, chefs creatively utilize otherwise discarded ingredients, such as lime skins, in dishes that reflect traditional Mexican flavors. The restaurant also supports regenerative agriculture through a network of local farmers. They employ sustainable cooking techniques, including fermentation, to transform byproducts into valuable ingredients. Baldio aims to be a model for environmentally responsible dining while showcasing the richness of Mexican cuisine.
In my eyes, bins are coffins for things that have been badly designed, says McMaster. If there was a trophy for negligence, it would be bin-shaped.
We want Baldio to be a model that shows it's possible to be both zero waste and to rely on farmers rather than supermarkets.
This includes pre-Hispanic Mexican drinks such as tepache and pulque, as well as koji fermentation popular in Japan and China for thousands of years.
Restaurants can have a big environmental impact but they also have a big reach, says Lucio Usobiaga.
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