A vegan food establishment joins the list of La Plata gastronomic businesses reported for exercising workplace violence against workers
According to complaints from former employees, the vegan food establishment without TACC Green Tara – whose name paradoxically refers to a figure that evokes compassion within Buddhism1 – presents severe irregularities regarding the labor rights of its employees, such as the arrears of unpaid salaries, contributions and social charges and mistreatment within the workplace.2.
The statements made by one of the former workers – who preferred to keep her name confidential – indicate that during the job interview they promised her that they would put her “blank”, but with the passage of time that situation never materialized. He also stated that, after submitting his resignation, he ended up earning less than half of what he was entitled to for his work.
The woman also reported episodes of workplace violence and mistreatment within the workspace. According to her testimony, there were comments about the employees’ bodies by the owner and a climate of constant pressure during the work day. «In the pastry sector, he didn’t let us talk or laugh among ourselves because he said we were delaying production.«he recalled. And he added: «He blames us for all his bad decisions and does not pay on time«.
In his story, he also mentioned situations linked to the conditions of the place. According to him, on one occasion a well was uncovered under the floor of the establishment and cockroaches and a strong smell began to emerge, while there were customers in the place, which also functions as a production center. In that sense, they targeted the owner for the lack of pest controls.
The former worker also questioned some of the products used to prepare the food and stated that in some cases it was not guaranteed that they were vegan or that they had certification suitable for people with celiac disease. «When sales dropped, he decided to make everything vegetarian and some things vegan. The customers got very angry.«He noted and indicated that even when customers asked about the puff pastry on the invoices, they were asked not to mention that margarine was used.
Finally, he pointed out that the manufactured products were transported between the different premises in conditions that, according to his version, were not appropriate. He explained that the cakes and puddings were stacked on trays without protection and then loaded into a common van, without refrigeration or special care for their transport.
The response of the owner of Tara Verde
Consulted by the media mentioned above, Agustín Dapotoowner of the chain of stores, rejected the accusations made by the former workers and gave his version of the situation. The businessman, who is 34 years old and has been running the gastronomic venture for 5 years, assured that the staff is registered. In that sense, he maintained that «all staff are blank» and who completes an 8-hour work day. However, he acknowledged that during the last few months there was a delay in the payment of salaries due to financial problems that the business was going through.
As he explained, for a good part of 2025 he resorted to loans to be able to make payments. «I had been taking out credits in Mercado Pago to pay salaries since May, more or less. And what happened in January was that I took out the loan and couldn’t pay it. So, in February I couldn’t get credit again because Mercado Pago wouldn’t let me.«he stated.
Debate about the role of the employer
Once again, a dilemma arises regarding the risks that anyone who decides to form a company must face. In a country with so much economic instability, when starting a business with hired employees, the multiple variables that can affect the commercial project must be taken into account – such as the volatility in the prices of inputs, rents, transportation, the cost of living and, therefore, the update of salaries -.
For some people, the desire to be an entrepreneur and have employees in charge is greater than the real possibilities of this happening in a concrete way, which affects the projections and quality of life of the workers, not to mention the stress that not receiving their salary for the work done may imply for them.
Tara Verde is not the only business with complaints of mistreatment, non-compliance and poor hygiene conditions. 3 years ago employees and former employees of the restaurant Tray They made complaints on social networks (https://www.instagram.com/fukcharola/) where they pointed out workplace violence, psychological violence, the presence of rats in the kitchen and poor general hygiene.
According to a report published by the media Pulse Newsgastronomy in the city of La Plata is one of the jobs that pays the worst, but there are many people who dedicate a third of their day to working in places where food is produced and sold. (…) It is one of the most conducive environments for informal and precarious work.
Given all these complaints, we should ask ourselves: Who is failing to do their job of inspecting, fining and reporting all these businesses that have so many similarities to each other? What is happening with the gastronomic union? How long will the authorities continue to allow these situations?
