425 Daniel Vidal - How to build a zero-waste restaurant with deep ancestral Mexican roots episode artwork

EPISODE · May 26, 2026 · 29 MIN

425 Daniel Vidal - How to build a zero-waste restaurant with deep ancestral Mexican roots

from Investing in Regenerative Agriculture and Food · host Koen van Seijen

Daniel Vidal, head chef of Baldío, LATAM's first zero-waste restaurant, joined Koen in the kitchen in Mexico City to talk about what it actually takes to make radical food accessible to the people it was always meant for. When Baldío won a Green Michelin Star, Daniel didn't think to take his mother there for her birthday as the restaurant back then could win over critics but not his own community.Daniel walks through how Baldío rebuilt its menu from the ground up shifting from a Nordic-inflected à la carte that impressed visiting chefs to a tasting menu grounded in tamales, tacos, and corn in every single dish. He explains why familiarity is the gateway drug for getting locals to try ant eggs, grasshoppers, and beef treated with koji to mimic the texture Mexicans already know from corn-fed imports. Daniel unpacks the 60-ingredient mole built almost entirely from kitchen waste — banana peel tart trimmings, English sauce offcuts, insect protein — as both a culinary feat and a zero-waste accounting exercise.This is the third episode of a three conversations series recorded on location at Baldío, in Mexico City: farm, fermentation lab, kitchen. More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/Support the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.👩🏻‍💻 VISIT OUR WEBSITE 📚 JOIN OUR VIDEO COURSE 💪🏻 SUPPORT OUR WORKJoin GumroadShare itGive a 5-star ratingBuy us a coffee… or a meal! =======🎙 YouTube channel🔗 Linkedin📸 InstagramJoin our newsletter!=======The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed financial advisor or investment professional before making any financial decisions.Feedback, ideas, suggestions? Get in touch!

Episode metadata supplied by the publisher feed · Published May 26, 2026

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Daniel Vidal, head chef of Baldío, LATAM's first zero-waste restaurant, joined Koen in the kitchen in Mexico City to talk about what it actually takes to make radical food accessible to the people it was always meant for. When Baldío won a Green Michelin Star, Daniel didn't think to take his mother there for her birthday as the restaurant back then could win over critics but not his own community. Daniel walks through how Baldío rebuilt its menu from the ground up shifting from a Nordic-infl...

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425 Daniel Vidal - How to build a zero-waste restaurant with deep ancestral Mexican roots

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