Written by one of Taranta’s long-time servers; Molly Hubert.
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. All of these things reduce our carbon footprint (for those of you wondering why we’re talking about feet in a restaurant, a carbon footprint is the total amount of greenhouse gases produced to directly and indirectly support human activities, which are harmful to the environment). But perhaps the biggest differentiator in Taranta’s environmental impact is food composting.
Once you leave the table at Taranta, everything on it gets sorted. Wine bottles are recycled, silverware is washed, and food goes into a composting bin. Twice a week, Save That Stuff, a composting business based out of Charlestown, Massachusetts, picks up Taranta’s food waste. In its facility, Save That Stuff can process up to 500 tons of food a day. By diverting organic waste from landfills, they turn it into a valuable energy source; a rich soil amendment that’s used to nourish plants.
Any materials that cannot be composted are recycled, meaning Taranta produces zero waste. And for an industry that produces 11.4 million tons of food waste annually, that’s pretty good. So if you’re ever curious about where that giant pork chop bone or your mussel shells end up, know that they’re helping to grow food for the future!