Taranta Blog

Our very own Santa Cruz Lodge in Huaripampa, Peru

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Taranta’s Composting Efforts

For over 10 years, Taranta has been a sustainable restaurant. Our efforts span across standard recycling to reduced water usage, energy conservation, and energy-efficient appliances.…

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Chef Jose Duarte featured as a case study for Kraft Foodservice Business Solutions

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

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ZAGATBUZZ, Best of The Buzz Edition, Going Green While Staying in the Black

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.…

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More Businesses turning to waste vegetable oil for vehicles and more

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

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The Greenest of them all, Boston Globe

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.…

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How to put some green into your Business CNBC.com

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

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Increasing Number of US Restaurant “Goes” Green

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.…

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Boston’s “Green” Dining Scene, Wall Street Journal

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

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Restaurants Going Green, Special Report FOX 25 News

Taranta was featured on FOX 25 News today, a special report on basics of energy conservation, and some of the practices we have implemented.…

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