Posts Tagged ‘environment’
Reacting to “green” specialists stating little could be done to avoid average global climate to raise by 2 degrees Celsius, the Peruvian Ministry of Agriculture is aiming to plant 40 million trees nationwide in a project that has been planned for months, as El Comercio newspaper reports.
The areas targeted for plantation were carefully selected according to the quality of the soil and water. The government expects capturing around 573,000 metric tons of carbon dioxide per year from this project.
What is relevant about this project, in addition to its “green” benefits, is that it will generate about 128,000 temporary jobs in the first quarter, and even business behind the fact that the cost per ton to develop “clean” mechanisms or carbon bonds around the world is 12 Euros and considering you can capture more than 25 tons of carbon dioxide from 1,000 trees.
The Peruvian Ministry of Environment announced the creation of its new organization “Organismo de Evaluación y Fiscalización Ambiental” (OEFA) which will be responsible for overseeing and sanctioning mining and energy businesses that don’t comply with environmental standards, as Andina via RPP reports.
Starting tomorrow Thursday, January 8, OEFA will be recruiting and hiring in the next three months, and will be ready to open in March 2009.
This new entity is another way in which the Peruvian govenrment continues promoting its commitment in making Peru a “greener” country, including its investments in the next years to protect its tropical rainforests as I mentioned on my earlier post.
While in Boston, I am getting to know great sites and restaurants, but I didn’t expect to learn about Peruvian-related green cuisine! Ladies and gentlemen…let me introduce you to Jose Duarte, a Peruvian successful chef and restaurant owner of Taranta. Jose’s gastronomic style brings the wonders of two of the best cuisines in the world: Italian and Peruvian. I tried a gnocchi made with a culantro-based sauce that clearly reminded me of the Peruvian “seco de cordero”. It was a taste that brought me back home.
Located at the North End in Boston, the entrance door welcomed me with a pair of opening curtains perhaps as a sign I was entering into something new…and it was. I was greeted by Jose who since the beginning was really nice and patient to walk me through his business, his background, and of course his culinary expertise which was very exciting.
According to the Green Restaurant Association, Boston is the second largest green city (after New York) and it was great to know one of its leaders is actually Jose. According to a recent Boston Globe article, here are some of his green achievements:
- The wine list is biodynamic, sustainable, and organic
- The restaurant is eliminating bottled water, putting in its own carbonation and bottling system
- The straws are green – they’re made from a corn-based polymer
- The business cards are made from 100 percent post-consumer recycled paper and printed with soy ink
- He wears an organic chef’s coat
- Uses LED candles instead of wax
And particularly about bottled water, his Taranta “Going Green” blog on a December 4, 2008 post says:
“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 $1 for each bottle sold to the City of Boston Green Energy Fund. We will also feature an aluminum portable bottle in our Peruvian Culinary Adventure to in March 2009 courtesy of Natura Water.”
Great, huh? But here’s what was also pretty interesting to me: I tried the Peruvian flagship drink Pisco Sour and Jose made me notice something peculiar about it: the foam. His pisco sours are made from powdered egg whites, which ensures health standards are met and avoid viruses such as the salmonella that most other restaurants don’t keep in mind. The taste and body of the pisco sour is great made out of a great quality pisco from Peru. With that excuse, I made sure I had one for dinner after my chat with Jose.
As a Peruvian, it is great to see how he is leading the way on green restaurants. And even more so if you can enjoy a great Italian delicatessen with a Peruvian kick (yum) and support environmental sustainability! Go Jose!
Taranta is located at 210 Hanover Street, Boston, MA.
In the search for global environmental sustainability, Peru is a key player in protection of tropical forests. In fact, Peru has the fourth largest area of tropical forest in the world after Brazil, Democratic Republic of Congo and Indonesia.
As a BBC Latin America news article states, the Peruvian government has committed to US$ 5 million a year in its fight to preserve climate change via the presevation of its tropical forests. The government has calculated that Peru needs about US$ 25 million a year for the next 10 years to be able to save or conserve initially at least 54 million hectares of forest, which could rise to 60 million.
So on your next trip to Peru, a wonderful diversity of tropical forests awaits you. But please be mindful of the need to preserve them in a clean and safe way to ensure we provide the best this world can offer to our future generations.