We have installed a waterless urinal in the mens bathroom, the Urinal reduce water and sewer costs, maintenance and repair bills, and create more hygienic, odor-free restrooms. A Sealed Cartridge eliminates the need for water, typically conserving 40,000 gallons per unit per year. Installing Waterfree Urinals ensures meaningful water savings. In addition, Waterfree Urinals do not  require costly supply piping to fixture. The cartridge acts as a funnel directing flow through the liquid sealant, preventing any odors from escaping.  Next, the cartridge collects sediment, allowing the remaining waste to pass freely down the drain. The heavy-duty cartridge is the main component and is installed at the base of the urinal. A biodegradable sealant liquid is contained within the cartridge. A barrier is formed between the drain and the open air by the liquid sealant, eliminating odors. The cartridge is designed to collect uric sediment. The remaining liquid, which is non-corrosive and free of hard water, is allowed to flow into the drainage pipe.  The result: no wasted water and an odor-free environment.  Maintenance is performed by replacing the cartridge after 7000 uses with a provided key. One more step to our water conservation commitment.

Kraft Foodservice, Business Soultions features Taranta and some of the EcoFriendly changes.  Click here to view the page

We have just installed 2  water conserving fixtures in the ladies restroom to help save water. By installing these new water saving devices we are continuing our Eco Friendly efforts.
The new valves have a Dual-Flush feature which can save up to a 1/2 a gallon of water per flush. Depending on the need, you can either tilt the handle UP for  a reduced flush – this is for  times when you are only flushing liquid and light paper waste. Or, you can tilt the handle Down for a full flush – this is for solid waste. These new Dual-Flush valves can save a tremendous amount of water, but only if  they are used properly. Also the new handles on the valves are Green; the handles are coated with specially formulated antimicrobial coating to protect against germs.

As technology advances we see the need of continuing our efforts to conserve water. We have recently changed our pre rinse valves from a 2.65 gpm, to a T & S Brass of 1.24 gpm, we made an entry in our blog about the potential savings with that valve. Two weeks ago we were given by National Grid, 3 Bricor BO64 PRV that restricts the flow of water to 0.64 gallons per minute, there is more pressure on the rinse and we are expecting to cut in a half our average pre rinse hot water consumption now, so we are going from 1.24 gpm to 0.64 gpm, we expect additional savings in water, sewer and gas.

An article featuring Taranta and how in this economy, restaurant owners who are considering ways to make their establishments more eco-friendly may have apprehensions about the cost of such changes. Fortunately, a few restaurants around the country are proving that going green doesn’t necessarily mean less green in the pocket. Eco-friendly building materials can actually help improve the bottom line. Click here for the article

Taranta was invited to attend the Green Careers Forum at Brandeis University.  Christopher Titus, Taranta’s manager was part of the forum that consisted of four expert panel speakers who all are involved in sustainability or green energy initiatives.  The panel included a scientist working with the EPA, a former student working on federal programs to promote sustainability, a director of a non-profit and a CEO of a Green Energy development firm.  Students listened to brief talks about the current path of Sustainability and green careers.  After the panel presenters finished students were invited to sit down with representatives from Green Industry for a question and answer session.  Taranta was the only restaurant that was represented.  Students were especially interested how in how a small business like Taranta could go Green on their own and how we fit in with the myriad of other industries represented.

March 21 to March 28, Chef Jose Duarte will be joining a group of travelers heading to Peru. The trip is organized by Gourmet Consulting Group and it will be the first exclusive high end Gourmet Adventure with an Eco-Friendly set. The group will be visiting Cusco and Machu Picchu, as a part of the Carbon Offsetting program that the company has established a fund will be created to support a renewable energy project in the Andean Region, a Carbon offset of $6 per passenger  for the air portion used from Lima to Cusco will fund the project led by Casa Ecologica del Cusco, our tour operator in Cusco and Lima. Most of the ingredients used by locals chefs in the Cusco area will be organic and sustainable, produced by cooperatives led by Casa Ecologica. We intend not to purchase any small bottled water as we discover that only 20% of plastic bottles are recycled in Peru and they end land filled. We are providing aluminum refillable bottles and will fill from a large purified water container. All the disposable products used will be PLA and compostable, all biodegradable material will be turn into compost. Casa Andina, our selected hotel and the Private Collection brand has agreed not to place plastic bottles of water in the rooms. Hopefully we will quantify the effect of not buying plastic bottles and minimize waste and greatly contribute to the environment. All printed material made of 100% recycled paper and natural inks. The trip will repeat every year, and it has a limited space of 12 participants.

Article featuring the use of our cooking oil to power our cars. Featured in Gas 2.0 Click here to read the article

Just installed our own bottling and carbonation system for water, a very eco friendly alternative to bottled water with a carbon footprint. We will be filling and reusing our own bottles, this will reduce our storage space, less boxes being driven and less bottles to recycle. The flavor is excellent and we are continuing our funding program by donating $1 for each bottle sold to the City of Boston Green Energy Fund. We will also feature an aluminum portable bottle in our Peruvian Culinary Adventure to in March 2009 courtesy of Natura Water.

An article written by Devra First, food Editor from the Boston Globe that talks about how Boston restaurants think locally and act innovatively to reduce their environmental impact. Click here to link to the article