We are so happy to have completed a long sizing, testing and installation process of our Tankless water heaters. Back in January our 100 Gal AO Smith Tank water heater broke, no guarantee, and it was installed 3 1/2 years ago. The cost of replacing a similar tank was way over 10K. We then started research on what can we install that is Energy Efficient and Environmentally friendly. We found TAKAGI, a Japanese company, with commercial applications of the product. Takagi USA did a sizing based on our hot water demand and concluded that we needed 2 TM199, self combustion to supply enough hot water. We contacted a plumber certified by Takagi and he insisted that we only needed 1 TM-1 unit, and that was going to be sufficient, as Takagi also undersized the unit it was installed and we did not get enough flow, plumber was negligent and I fired him. Then we got Takagi involved and a different plumber and they recommended 3 TK-3, we just installed them and we have plenty of hot water. During the time the TM1 was in place we saved about $150 monthly comparing to last year’s gas bill. We are also receiving a $300 rebate per unit from Keyspan. The cost of installing the equipment was less than replacing the AO Smith, and we will be saving at least 40% more gas than running a tank.  For more information visit www.takagi.com

Amount of glass, metal and plastic recycled from Sept 07 to March 21 08= 22,300 lbs.

Amount of Cardboard recycled from Sept 07 to March 08= 3,710 lbs

Amount of Food Waste (Compost) from Nov 2007 to March 21 08= 12,400 lbs

Amount of Non Recyclable, non compost material “Garbage” from Sep 07 to March 21 08= 390 lbs

Before implementing our composting and recycling all was going to a landfill, now we have reduced our garbage production to 1.01% and we are hoping to continue reduction by using biodegradable PLA cling wrap as soon as it comes to the market, right now we are using normal plastic wrap and it is what is filling most of our garbage as it is very difficult to recycle. We will make an entry at the end of the year to make an accurate yearly calculation on all the results. If you have any questions on how this was figured out, let me know. We use the EPA calculator, in addition to those numbers we also calculated and determined the following per year savings;

Volume composted = 127,400 lbs per year

Total Annual Energy Savings from Composting 10.19

Metric tons of CO2 equivalent saved = 44.1o

Gallons of Gasoline saved = 3,847

Number of trips from Boston to NYC in a Prius = 422.28

Recycling – Cardboard

Volume recycled per year = 3.12 Tons

Total Annual Energy Savings – Cardboard = 14,629.68 KWh

Metric tons of CO2 Equivalent saved = 11.40

Gallons of Gasoline saved = 1,291

Number of trips from Boston to NYC in a Prius = 141.71

Co-Mingled (Mainly Glass) Recycling

Volume recycled per year = 34,320 lbs per year

Total Annual Energy Savings – Glass = 13,573.56 KWh

Metric Tons CO2 Equivalent Saved = 10.60

Gallons of Gasoline saved = 1,198

Number of trips from Boston to NYC in a Prius = 131.50

The result of Composting and Recycling per year at Taranta has help the reduction of Carbon emissions. The total amount of Metric Tons CO2 Equivalent Saved is 66.10 only by composting and recycling. Amount of gasoline saved 6,336 gal, and 695 trips from Boston to NYC in a Prius.

Taranta will join Earth Hour 2008, we will turn essential lighting in our restaurant from 8 pm to 9 pm on Saturday March 29th. Many cities and businesses worldwide will be participating in an effort to curve global warming. www.earthhour.org

We are featuring 100% Arabica “Guglielmo” brand “Caffe da agricoltura biologica” certified by Bioagricert, we are happy to find an Italian Espresso coffee that is organic. We are looking for some whole roasted grains to continuing grinding or espresso bean, in the meantime will use Guglielmo. www.caffeguglielmo.it

Article in The New York Times about green restaurants quoting Taranta and our green efforts. February 13th 2008 Written by Florence Fabricant.

Received our Kill A Watt from the Alternative Energy Store www.altenergystore.com to figure out electrical consumption  of our rechargeable votive candles to determine solar panel size. We want to re-charge our table votive candles with solar renewable energy. To use the device you just have to plug an appliance and it will assess how efficient they really are. You can figure out your electrical expense by appliance by the day, week or month. Also you can evaluate the  quality of the electrical power provided from your utility company. We will do a chart with all our electric appliances and consumption to determine energy usage. Some refrigerators are 16 years old, it might be better to dispose and lease a new energy efficient one.

Local TV News, saturday Dec 22, Jose and Yadires Nova Salcedo, showing traditional latin dishes and 100% biodegradable disposable forks, knifes, straws and bamboo plates.

We received our “Are you going green” green long sleeve t-shirts to give to our employees and VIP friends as a Holiday gift. Initially I was looking for an Organic Fair Trade Cotton Shirt or Bamboo, I was running out of time and the printer I had worked in the past did not carry the model I needed, so for this time I went and order conventional cotton, as I did before. The front of the shirt reads Are you going Green? and the back reads the following. WE ARE !!! TARANTA RESTAURANT a green certified restaurant We recycle, compost, and produce almost no garbage, use renewable power,use “low carbon foodprint” products,use post consumer recycled paper, use PLA biodegradable products, use energy efficient lighting, use a car that runs on recycled cooking oil, feature a biodynamic, organic and sustainable farming wine list, buy local and save water, and many other things.  All thanks to the effort of our staff. Anna, Jose, Laura, Nad, Tono, Maria, Marina, Kimberly, Sarah, Melquis, Roberto, Marin, Juan, Ayala, Alaa, Max, Wookie, Eli, Nicole, Ventha, David, Edi, Adriano.

Greased Lightning Boston Phoenix article November 7, 2007 3:36pm by Mike Miliard

Article written by Elena Barbera for ON TRAY Magazine.NORTH END EATERY SERVES UP A GREENER PLANET
By Elena Barbera

Jose Duarte has no time to hug a tree. When he’s not taking his daughter to school or pursuing the freshest ingredients in town for his menu, the chef/owner of Taranta Ristorante in the North End is busy figuring out how to improve his bottom line. Earlier this year, Duarte and his wife Anna committed to turning their business into an example of what’s possible for the future of ‘green’ business in Boston. When he began researching ways to turn his Hanover Street enclave into an earth-friendly, Certified Green Restaurant, what Duarte found was not just fewer carbon emissions in the atmosphere, but more greenbacks right in his own pocket.

“I am no tree hugger. This just makes good business sense.” But Duarte’s not fooling anyone. His knowledge and passion for combating global warming shine through his talk of bigger profits. Since joining the Green Restaurant Association (GRA), which works with restaurants around the country to implement environmentally friendly business practices, Duarte outlines the changes he’s made on Taranta’s website. From a simple change like bathroom lights that turn off automatically to converting a diesel engine pickup to run on used vegetable oil, the restaurant is saving money at every turn. Simply by replacing paper towels with an energy-efficient hand dryer in the restroom, Duarte is keeping an extra $1,300 bucks a year in his pocket. His light bulbs may cost $19 a piece, but they each save him over $25 a year in energy costs. Stop by the place and do the math.

Much to Duarte’s surprise, when he talks environmental awareness to fellow restaurateurs in the North End, he is greeted with blank stares or skepticism. Eager to get other eateries onto the green brick road, the owners of Taranta are happy to spread the wealth by talking up their new approach – so why isn’t anyone biting? Perhaps it is lack of education. Perhaps it is lack of caring, or because old habits die hard. Whatever the case, changes are coming. With only thirteen restaurants in Massachusetts being Certified Green Restaurants™, some have been calling for governmental intervention. On October 23 Jose Duarte attended a hearing at City Hall to discuss an ordinance regarding recycling programs for food and beverage service establishments.

Overseen by City Counselors Michael Ross and Rob Consalvo, the hearing was attended by active participants in the effort to make Boston a greener city, including representatives from the GRA, earth friendly trash hauler Save That Stuff, and restaurant owners from around the city. Peter Christie, CEO of the Massachusetts Restaurant Association was also present and expressed concerns about the implementation of a forced recycling program, such as limited space for bins and sanitation problems caused by longer storage of trash. Duarte responded to those concerns by speaking candidly about the challenges of going green – he believes that if he can make it work in his very limited back-of-house space, then anyone can.

According to Jose Duarte, growing pains are tiny in comparison to the positive financial and environmental impacts of making the shift to green business. Josh Childs of Silvertone Bar & Grill on Bromfield Street in Boston has at least one good reason for recycling: his small establishment produces over 50,000 bottles per year – all which used to go directly to landfills. In the end, the numbers tell the story. The City of Boston determined that the cost to remove trash is $80 per ton, while recyclable material removal costs only a fraction of that – $21 per ton.

Owners like Duarte and Childs, along with the GRA and Save That Stuff, are paving the way for any restaurant that wants to get on board with the green movement. Their tested plans may become a roadmap for businesses who don’t know where to get started. Around the country changes have already been in place for years: San Francisco’s restaurants are Styrofoam free. New York City’s restaurants have been recycling since the nineties. With one step taken in the right direction, perhaps Boston will look outside of itself to find further inspiration and direction.

In the meantime, the staff at Taranta Ristorante will quietly continue their mission. Diners at the Peruvian-inspired Italian eatery will hardly know that there’s anything special happening behind the scenes. But for those who are in the know, serving the environment while eating a scrumptious dinner is icing on the cake.

Taranta Ristorante, 210 Hanover Street, Boston 617.720.0052 www.tarantarist.com