Ecosystem Composition: Water, Mud And Soil
LOCUS: The chinampas, a pre-Hispanic farming system created by the Mexicas, represent a sustainable agricultural method that takes advantage of the natural fertility of the wetlands in the Valley of Mexico. Inspired by this ancestral technique, the Arca Tierra project seeks to preserve and reactivate the chinampas, promoting agroecological and local production. Its connection with the Baldío restaurant reflects a shared commitment to sustainability and the use of fresh, local ingredients. At Baldío, products grown in chinampas are part of the gastronomic offering, highlighting the value of traditional farming methods that enhance biodiversity and soil health, while strengthening the bond between the countryside and the table in Mexico City.
The First Zero-Waste Restaurant In Mexico City
In Mexico City, Baldío is much more than a restaurant: it is a statement of principles centered around sustainability, where every decision, from its architectural design to its culinary concept, is deeply rooted in respect for both urban and natural environments. Its creators envisioned a space that not only offers an unforgettable dining experience but also inspires reflection on the conscious use of resources and the environmental impact of our everyday choices.
From its inception, Baldío was designed as a meeting point between nature and the city, where materials speak of cycles, transformations, and second chances. Much of the furniture and decorative elements are crafted from recycled wood and repurposed materials, salvaged from previous contexts to give them a new life. These decisions not only minimize the ecological footprint of the space but also weave a narrative that connects visitors to the importance of preserving and reusing existing resources.
At Baldío, aesthetics and functionality converge to create a warm and authentic atmosphere. The restaurant stands as a reminder of the value of long-term resource preservation while inviting guests to enjoy an experience that transcends the culinary, embracing reflection, creativity, and environmental care.
Sustainability was a fundamental pillar in Locus’s intervention at Baldío, evident in every design and material detail. From the creation of furniture to the floors and bar counters, the studio prioritized the use of recycled wood, achieving a balance between functionality, aesthetics, and environmental responsibility. These choices not only give the space a unique and rustic character but also emphasize the value of reusing materials in an urban context, reducing the demand for new resources and minimizing environmental impact.
The collaborative approach between Locus and the restaurant’s creators allowed for a design that breathes sustainability into every corner. Each architectural element was conceived to convey a clear message: design and ecological responsibility can coexist in harmony. This commitment translates into a space that not only captivates with its authenticity but also serves as a tangible example of how architecture and interior design can actively contribute to environmental preservation.
