10 Taco Places in Toronto

It’s Taco Tuesday!

Here is a list of Green Oil’s favourite taco places in Toronto:

Yonge & Eglinton

North York


Yonge & Lawrence

Kensington Market

High Park


Dundas West

St. Clair West

Although not the most “authentic” type of tacos here but their Crunchwrap Supreme is to die for.

Eco-Friendly Restaurants in Toronto

Downtown / Financial District

AGO Bistro Restaurant, located inside the Frank Gehry-designed Art Gallery of Ontario, offers brunch, lunch, dinner and drinks menus created around locally sourced, seasonal ingredients.

Cafe Belong

Café Belong strives to keep every element of its operations local, sustainable and organic with the goal of encouraging a connection between the people who enjoy their food and those who grow it. Chef-owner Brad Long, one of Canada’s top chefs, is a vocal advocate for sustainable farming. Further, Café Belong is part of the Feast On program promoting locally grown food in Ontario.

Canoe Restaurant and Bar
Downtown / Financial District

Canoe’s critically acclaimed cuisine is a celebration of Canada’s bounty. Chef John Horne creates his dishes around the finest, freshest regional produce, fish and game, working directly with a select network of farmers and purveyors. Canadian wines feature strongly on the wine list as well.

Drake One Fifty
Downtown / Financial District

Drake One Fifty in Toronto’s Financial District serves tavern-inspired food made entirely from scratch with local, seasonal ingredients.

King Street Social Kitchen & Bar - Hyatt Regency Toronto
Downtown / Entertainment District

The globally inspired culinary offerings at King Street Social, inside the Hyatt Regency hotel, are locally sourced, seasonally fresh, farmed through sustainable practices and treated with integrity from preparation to the plate. The Hyatt brand runs a comprehensive environmental initiative that includes significantly reducing food waste and improving energy efficiency at all its hotel restaurants.

Farmhouse Tavern
The Junction

Farmhouse Tavern is the brainchild of Darcy MacDonell, a self-described “farm boy” from rural Ontario who brings the seasonal flavors of the countryside to a hip venue in Toronto. The restaurant serves farm-driven food, Ontario craft beers and ciders and local wines in a space filled with recycled and repurposed farm fixtures.

Woods Restaurant & Bar
Downtown / Financial District

The rustic-chic Woods Restaurant in Toronto strives to bring the bounty of Canada’s natural landscape to the table. This includes a curated selection of Canadian wines along with locally sourced produce and other ingredients.

El Tenedor
Rosedale / Summerhill

El Tenedor, a boutique restaurant and wine bar in Toronto, follows a nose-to-tail, leaf-to-roots philosophy emphasizing sustainability. All the ingredients that go into its French-Spanish cuisine are organic, local and sustainably grown, and the kitchen is run along zero-waste and energy-efficient principles.

Amsterdam Barrel House

As part of its environmentally friendly initiative, Amsterdam Barrel House in Toronto runs a processing system that turns food waste into a dehydrated pulp given to local farmers as pig feed. The restaurant also sources its proteins and produce from local, sustainable sources

Zucca Trattoria

Many of the fresh, seasonal vegetables and herbs used to prepare the contemporary Italian cuisine at Zucca Trattoria in Midtown are grown in the onsite kitchen garden. Other ingredients, including organic meats and poultry, are naturally and sustainably grown and raised by local farmers.

Drake Hotel
Queen West

The Drake Hotel prepares all the dishes on its menu from scratch using locally sourced, seasonal ingredients.

CRU - Toronto
Downtown / Financial District

At CRU Restaurant and Bar, acclaimed chef Jon Williams creates contemporary Canadian cuisine with global influences. He uses seasonal, local ingredients and offers an array of vegan and vegetarian items on CRU’s menus.

Planta Yorkville

Chef David Lee created a 100-percent plant-based menu for Planta, a small chain of Toronto restaurants with a vision to celebrate the beauty of foods created without animal products. Planta also sources its produce from ethical, sustainable producers.

King West

Labora, which presents Spanish cuisine to Toronto diners, features sustainably sourced seafood on its brunch and dinner menus.

Trios Bistro Toronto
Downtown / Financial District 

Toronto’s Trios Bistro focuses on modern Canadian cuisine with an emphasis on fresh seasonal and local produce. The restaurant is proud to be Ocean Wise-certified, offering environmentally-friendly seafood choices. The bar offers a 100-percent Ontario craft beer and wine list.

St. Lawrence Market

Toronto’s HotHouse restaurant has implemented a thorough set of energy-efficiency, waste reduction, recycling, and composting programs. To celebrate this Earth Day, HotHouse is taking part in a special “Lights Off” initiative to help further reduce its energy consumption. Patrons will enjoy a delicious meal by candlelight to help conserve the planet.


Home cooks have plenty of options when it comes to choosing which type of oil to sauté, bake and drizzle with. Some, like olive oil, are well known, and others, like avocado or coconut oil, are less familiar.

Which oil is right for you? That depends largely on the type of cooking you’re doing. An oil’s smoke point, which is the point when oil starts burning and smoking, is one of the most important things to consider. If you heat oil past its smoke point, it not only harms the flavor, but many of the nutrients in the oil degrade—and the oil will release harmful compounds called free radicals.

If you’re wondering which is the best cooking oil for your health—and which oils are not healthy—there’s some disagreement. TIME spoke to two cooking oil experts—Liz Weinandy, a registered dietitian at The Ohio State University Wexner Medical Center, and Lisa Howard, author of The Big Book of Healthy Cooking Oils—about how to choose the best option.

ONE : Olive Oil


Nutrition and cooking experts agree that one of the most versatile and healthy oils to cook with and eat is olive oil, as long as it’s extra virgin. Olive oil has a relatively lower smoke point compared to other oils, so it’s best for low and medium-heat cooking.



Depending on who you ask, coconut oil should either be avoided or embraced in moderation. The main point of conflict is its high saturated fat content; unlike other plant-based oils, coconut oil is primarily a saturated fat.



The term “vegetable oil” is used to refer to any oil that comes from plant sources, and the healthfulness of a vegetable oil depends on its source and what it’s used for. Most vegetable oils on the market are a blend of canola, corn, soybean, safflower, palm and sunflower oils.



Of all vegetable oils, canola oil tends to have the least amount of saturated fats. It has a high smoke point, which means it can be helpful for high-heat cooking.



Avocado oil is a great choice. It’s unrefined like extra virgin olive oil, but it has a higher smoking point, which means it can be used to cook at higher heat and is great for stir-frys. One downside is that it tends to be more expensive.



This oil is high in vitamin E; one tablespoon contains 28% of a person’s daily recommended intake of the nutrient. It has a high smoke point and doesn’t have a strong flavor, which means it won’t overwhelm a dish. Consuming too many omega-6s without balancing with omega 3s, could lead to an excess inflammation in the body, so moderation is key.



Nut oils, like peanut, can be fun to experiment with in the kitchen, especially since there are so many different types. Peanut oil has one of the highest monounsaturated fat contents among cooking oils. It’s usually flavorful with a nutty taste and smell, and cooks well at high heat.



This oil has a low smoke point, so it’s not good for cooking, but it can be used in plenty of other ways. Walnut oil has a good ratio of omega-6 to omega-3 fatty acids, which helps keep inflammation in check.



Flaxseed oil is high in omega 3s and has a very low smoke point, which means it also shouldn’t be used for cooking. Make sure it’s stored at a low-temperature location, like in the refrigerator.



This oil is often used for its potent flavor; a little goes a long way. It contains both monounsaturated and polyunsaturated fatty acids, though it’s not especially high in other nutrients. It has a higher smoke point and can be used for high-heat recipes.

Understanding Biodiesel

Green Oil collects used vegetable cooking oil from restaurants and other oil producing organizations to recycle, filter and later offers the recycled oil to secondary recyclers that process it into biodiesel and biodiesel products.



According to National Resources Canada, biodiesel is a diesel fuel substitute used in diesel engines made from renewable materials such as plant oils, waste cooking oil, and animal fat. Our company however only collects vegetable and plant based oils.

Biodiesel is made through a process called transesterification wherein which the oil or animal fat is separated with an alcohol and a catalyst. This process in turn creates two products, glycerol and an ester called biodiesel.

The biodiesel is then mixed with diesel at different concentrations (Bn) to create a blend. The n is correspondent to the percentage of biodiesel in the blend. Any diesel engine is able to use a biodiesel blend level of B5 or lower. Lower level biodiesel blends such as B2 or B5 are common in the trucking industry as biodiesel contains excellent lubricating properties leading to improved engine performance.


Biodiesel has several benefits that outweigh regular fossil fuels. For one, it is renewable. It is also biodegradable, degrading faster than petroleum diesel. It reduces greenhouse gas emissions and also reduces several tailpipe emissions. Another recognized environmental benefit is that the more plants are grown and planted for biofuels, the more carbon dioxide is absorbed.


For more information visit National Resources Canada.

Why You Should Recycle Your Used Cooking Oil

Every year there is roughly 4 billion gallons of used cooking produced within the US and Canada. This surplus of oil poses a threat as most are usually disposed of in the drain which often leads to plumbing problems and ultimately affecting the larger sewage system.

However used cooking oil is now being recycled and then converted into biodiesel and fuel. This not only minimizes pollution but it becomes a clean source for diesel engines.


Disposing of your used cooking oil down the drain not only hurts the environment and causes unwanted blockage, it will also hurt your wallet. Expensive repair costs and hiring plumbers to reverse those effects are counterintuitive.


Recycled used cooking oil can be converted into a clean source of energy called Biodiesel. With global warming and its effects on the rise, this new source of fuel is less harmful to the environment as opposed to our familiar source of fossil fuel. By switching to biodiesel, this will help reduce the amounts of greenhouse gas emissions into our atmosphere drastically.

At Green Oil, we assist restaurants, cafeterias and other organizations that use cooking oil by recycling the oil for them.


If you would like to be a part of this eco-friendly initiative to save money and the environment, get in touch with one of our staff today and we would love to help you.

DFI Event : Haiti Missions Fundraiser

Here at Green Oil, we support and partner with Development for Freedom International (DFI). DFI is a non-profit organization dedicated to restoring fragmented and dysfunctional families while serving underprivileged women and children of all religions and ethnicities. This organization is based within the United States, Canada and South Korea and currently operates in Haiti.

On Saturday October 26th, the organization held a fundraiser event at Milal Church (405 Gordon Baker Rd, North York) and Green Oil was proud to attend and support alongside 250 other attendees.


Behind the Scenes: Oil Collection Process

On Friday October 25th, Green Oil’s marketing team had the privilege of accompanying one of GOI’s truck drivers, Mr. Taegeun Kim, to observe the off-site field work our drivers perform on a daily basis.

We kicked off the day with an early start at 6:30am.

Pictured: GOI Truck Driver, Mr. Taegeun Kim

Pictured: GOI Truck Driver, Mr. Taegeun Kim

Kim explained how he, on average, gets assigned 12-15 pickup spots every day. And when it’s a busier season, 20-22 spots are the norm. As per his routine, once he is assigned the locations, he inputs each address into Google Maps and the app does its job in providing the optimal and best course of direction. Once the route is set, he’s ready to go.

Depending on the bin the restaurant or business has installed, the collection process is slightly different. Our 200L bins are usually easier to open, as only the lid needs to be removed and afterwards the suction process is carried out.

200L storage bins

200L storage bins

Our larger bins however are secured with a lock that only our truck drivers have access to. And there is a separate opening where our partners are able to pour the used cooking oil into. Before the suction process with the larger bins, our drivers clean the smaller opening as sometimes the oil gets hardened and clumps form. This ensures that our partners have an easier time pouring the oil into the opening, and to prevent the oil from spitting out.


Once unwanted oil residue is scraped off, we remove the lock on the larger opening to begin the oil suction process. With our larger bins, our drivers use a metal bar to prop it open and to secure it during the suction process. After the oil has been collected, we close the bins and our drivers make a record of the amount of oil collected and proceed with the payout for the oil.

Oil suction in progress.

Oil suction in progress.

Sometimes our drivers will use a shovel to speed up the oil suction process and to clear the hardened oil clumps that usually sink to the bottom of the bins.

Sometimes our drivers will use a shovel to speed up the oil suction process and to clear the hardened oil clumps that usually sink to the bottom of the bins.

Every driver has their own recording process and method after each pickup.

Every driver has their own recording process and method after each pickup.

Depending on the organization’s infrastructure, our bins are either located outside or inside. Bins that are stored inside are usually our smallest storage bins (200L). When installed inside, the longevity of our bins are prolonged and is naturally cleaner.


Outer installation also differs between the type of exposure the bins get. Some locations install their bins in a shack, which allows more protection for the bin exterior. For the storage bins that are installed outside, we cover the area and the bins with oil absorbent to prevent greasy and sticky bins and to minimize mess.

Bin installed in a shack.

Bin installed in a shack.

The white grains around the bin are the absorbents. This helps prevent our drivers and restaurant owners from having grease and oil stains on their shoes.

The white grains around the bin are the absorbents. This helps prevent our drivers and restaurant owners from having grease and oil stains on their shoes.

Once the route is complete, our drivers return to our base in North York and transfer the collected oil into our larger storage tanks for filtration and recycling.