Treehugger.com, June 30, 2009 - "Vert Catering eliminates waste, delivers by bike" "...Vert Catering, a green Toronto firm, figured it out. They take full producer responsibility and take back their own garbage "...Read more

Toronto Star, April 30, 2009 - "Nutrition on wheels with the Pickle Cycle " "They call it the Pickle Cycle. Toronto's newest bike courier won't be making the rounds with dull paperwork. He'll be delivering nutrition in brown paper bags ."...Read more

Rogers TV, A Greener Toronto , March 5, 2009 - "Vert catering offers tips on greening your party"...Read more

Inside Toronto, February 12, 2009 - "Green eggs and ham? You bet!" "...Vert Catering serves up eco-friendly meals "...Read more

Porter Airlines, May, 2008 - "The Green Cuisine" "It may not be the easiest way to run a company, but the passionately eco-friendly approach of Toronto's Vert Catering is winning clients and admirers in equal measure."...Read more

Bizbash, June 4th, 2008 - Caterers With a Conscience" "From local ingredients to biodegradable flatware, Vert takes an all-encompassing approach to eco-friendly catering." ...Read more

Treehugger.com, June 23, 2006 - "Lunch at Green Enterprise Toronto" "...Catered by Vert, it was a remarkable demonstration that green business can compete and even thrive if they exceed expectations and deliver a value proposition that anyone can grasp and instantly know its worth."...Read more

As Head Chef and Food Consultant for The Healthy Butcher, Pedro Dos Santos received the following reviews:

Dining, National Post, March 26, 2005 - "True organic for carnivores"
"…Pedro Dos Santos, who used to work with J-P Challet at the Fifth and is here turning out excellent prepared foods as well as some intelligently idiot-proof stuff you can take home and cook yourself."


City Bites, April 2005 - "Every Hipster Needs a Good Butcher"
"…We're all about the cutting-edge chefs…He hired a hotshot young chef, Pedro Dos Santos , schooled in the kitchens at Latitude and The Fifth. Dos Santos was let loose with a challenge: create grab-and-go meals of superlative quality and taste, the likes of which have never been seen downtown."