"Behind Baldío lies 25 years of history, the sum of the combined experience of Arca Tierra and Silo London, each from their own communities and latitudes," co-founder Pablo Usobiaga told Fine Dining Lovers.
"Baldío revolutionizes the restaurant model in Mexico by plugging Silo's expertise into the supply chain expertise of Arca Tierra, a Mexican leader in sustainable agriculture."
"Baldío's philosophy is that waste is not a certainty but rather a failure of imagination, and by methodically working to eliminate food waste through techniques like composting and fermentation, the restaurant eliminates waste, reduce costs, and adds more deliciousness to its food offering."
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