Photo: Bénédicte Desrus
Baldio, the Mexico City restaurant co-founded by brothers Lucio and Pablo Usobiaga and chef Doug McMaster, aims to show how “it’s possible to be both zero waste and to rely on farmers rather than supermarkets.” The three are also behind Arca Tierra, a regenerative agriculture project that includes a network of 50 farmers in central Mexico and its own farm in the pre-Aztec canal system at Xochimilco, south of Mexico City. The crop, irrigated with bio-filtered canal water and harvested 365 days a year without depleting the soil’s nutrients, supplies 50% of Baldío’s needs. For Lucio Usobiaga, closing the loop between the chinampas and Balío could be a blueprint for the future. “Ultimately, I hope the project shows people that a more just and better food system is possible.”
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