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

An article featuring Chef Jose Duarte and the green effect of having an eco-friendly restaurant. Click here to read the article on CNBC

>коли под наемave ordered the Lamp Tracker VaporLok Compact Recycling Container from Waste Management specially designed to recycle our CFL nad flourescent lamps, as you probably know those convenient little energy savers contain mercury and need to be properly disposed. Not many people are aware of the need of proper recycling of the Compact Flourescent Lights, instead of going in the regular garbage they must be taken to a recycling facility. We have a large box just for non working CFL’s. We have offered all our employees free CFL disposal, they can bring it to us and we will fill the container and ship it to Waste Management.

A couple of weeks ago I was a guest speaker at Williams College in Williamstown MA, I was invited to present my experiences “going green” as well as demonstrate some culinary techniques. Williams college Dinning services is committed to a sustainable future, they buy most of the products locally, have set in place a composting system and recycle most of their waste. They use PLA cups and many other eco friendly disposable materials. I visited a dairy farm that makes a really good cheese called TOBASI, Cricket Creek Farm, then met with one of the most passionated farmers I have ever met, Bill Stinson, he grows incredible cherry tomatoes, haricot verts, heirlum, etc etc. Williams college sorts most of the produce from Bill. I did a two hour cooking demonstration the next day with Bill’s products, a 4 course menu!. In the afternoon I presented all the “Eco Friendly” practiques we adopted at Taranta and how they could be implemented at a large scale (College – University). The experience was fascinating as I was a motivational agent for others to change their minds towards benefiting the environment.

Featured on VOA (Voice of America) News agency, an article on how more restaurants are becoming Eco-friendly. Taranta is featured as well as other local restaurants.

We have been featured in the Executive Dining Section of the Wall Street Journal today. To read the complete note click here

Taranta was featured on FOX 25 News today, a special report on basics of energy conservation, and some of the practices we have implemented. It was a great report that will help us to spread the word about Recycling, Composting, and Going Green. Sure, you try to recycle and be good to the environment. But did you know where you choose to eat dinner can have a big impact? Restaurants use five times more resources than other retail businesses, which is why, as FOX25′s Frank Mallicoat shows you, the move is on in Boston to make your favorite dining spots more eco-friendly. To watch the video Click here http://media.myfoxboston.com/news/specials.html

I am happy to receive the Chefs of Chefs Award last saturday at the Food and Wine Rendezvous Grand Tasting & South American Chef Showcase where 50 restaurants and 30 visiting chefs from around the world most featuring organic, sustainable & local foods competed for the Waterford Crystal Chef of Chefs award! The night closed with a live auction benefiting the Green Building Council of Houston. I presented our Yucca Gnocchi paired with a Haras El Pirque Caracter, Cabernet Sauvignon. http://www.wineandfoodweek.com/

???????? ????? ??????????????We have finalized, after a long selection process, our Organic, Sustainable farming and Biodynamic wine list. The selection process was not easy at all, very confusing as many producers claim that their product is organic and when we asked for some sort of certification they claimed that it was too expensive to get and was not worth it. In the meantime more interest on Biodynamic and Sustainable farming was shown by wine importers and distributors and wines are available with certificates from the country of origin. We also found an “Carbon Neutral” wine from Cono Sur, Chile, made with organic grapes and carbon neutral, Cono Sur buys wind energy credits in Turkey to offset the carbon emission. We are please to announce our new wine list, to be in effect next week. The wines we selected are from Italy, Argentina and Chile.