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New Hampshire Sustainable Lodging & Restaurant Program |
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Caring for our guests ... naturally |


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With support from ... |
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With grant support from... |
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In partnership with ... |

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Find Sustainable Dining |
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Seacoast Region |

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The Portsmouth Gaslight Restaurant is the inaugural member in the addition of restaurants to the program. The restaurant reduces its waste by recycling, controls hazardous waste by properly disposing of fluorescent lighting, conserves water with water saving pre-rinse devices and offering water upon request. The restaurant also plans to investigate additional energy efficiency initiatives suggested in energy audits. |
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White Mountain Region |





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The Amherst Country Club is the midst of an energy audit and will implement energy efficient lighting proposals within the next year. They are also beginning to heat their maintenance building with their used motor oil. They conserve water through early morning landscape watering when necessary and landscaping with native plants. They reduce waste via recycling, using biodegradable single use containers that they compost, including local product in their menus and purchasing products with post-consumer content. They have eliminated the use of hazardous outdoors and are a Certified Audubon Sanctuary. |
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Southern New Hampshire |

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traditional production. Both the ownership and staff are enthusiastic about incorporating more initiatives and are planning on participating in the NH Carbon Challenge’s Employee Challenge! |

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Me & Ollies, Portsmouth |
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Me & Ollies in Portsmouth demonstrates it commitment to the environment in a number of ways. Their store is lit with energy efficient lighting throughout. Water is served only when requested to reduce waste. They recycle plastic, glass and aluminum and compost food waste, paper and their compostable corn cups. They also serve as much local produce, as possible. Reusable mugs and silverware are used in the restaurant. They have reduced the use of chlorine and other chemicals inside and use safer cleaning products. The restaurant works hard to educate customers on reducing waste and composting. |
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Environmental Champions |




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The Red Blazer, Concord |
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The Red Blazer is truly committed to minimizing their environmental footprint. The restaurant hopes to be generating all the power they need through a generator run off their and other restaurant’s waste grease from cooking operations by Spring 2009. In order to do that, they have implemented many energy saving initiatives including energy efficient lighting, LED lit exit signs, Energy Star rated appliances and equipment, employing insulated coffee pots, moving equipment to appropriate climate for optimum performance and a developing a stringent energy management team. Water is conserved through low-flow toilets, automated shut-offs on restroom faucets, rain collection for landscaping, a water conserving dishwasher and a water upon request only policy for diners. The restaurant reduces their waste through an extensive |
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recycling program, reusable dinnerware and cloth napkins, increasing their draft beer lines to 35 to reduce bottle waste, recycled paper products and new program to donate used furnishings to charity. Hazardous chemical use has been reduced by employing Green Seal certified cleaning products and minimizing chlorine use. Their latest effort will be the introduction of a “Sustainable Breakfast”. |

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recycling program, reusable dinnerware and cloth napkins, increasing their draft beer lines to 35 to reduce bottle waste, recycled paper products and new program to donate used furnishings to charity. Hazardous chemical use has been reduced by employing Green Seal certified cleaning products and minimizing chlorine use. Their latest effort will be the introduction of a “Sustainable Breakfast”. |
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The Portsmouth Brewery conserves energy through the use of energy efficient lighting, energy conservation procedures and ventilation. Water conservation is also addressed with low-flow pre-rinse devices, sensored faucets, waterless urinals and water provided to guests on request. The restaurant reduces waste through composting, recycling of paper, plastics, glass, aluminum and tin, while reducing waste by using cloth napkins and washable dinnerware. Hazardous waste is reduced through the use of Green Seal certified cleaning products. Local produce is included and highlighted on the menu whenever available. The restaurant employs a green team approach to come up with new ideas for sustainability, including feedback from guests and employees. |
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The Portsmouth Brewery is committed to sustainability. They conserve energy through the use of energy efficient lighting, energy conservation procedures and ventilation. Water conservation is also addressed with low-flow pre-rinse devices, sensored faucets, waterless urinals and water provided to guests on request. The restaurant reduces waste through composting, recycling of paper, plastics, glass, aluminum and tin, while reducing waste by using cloth napkins and washable dinnerware. Hazardous waste is reduced through the use of Green Seal certified cleaning products. Local produce is included and highlighted on the menu whenever available. The restaurant employs a green team approach to come up with new ideas for sustainability, including feedback from guests and employees. |
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The Blue Mermaid is focused on lessening their environmental footprint. The restaurant conserves energy through energy efficient lighting, exterior lighting timers, LED Exit signs and energy conserving storm windows, Water is conserved through faucet aerators, serving water only when requested and limited landscape watering. The restaurant takes extensive measure to reduce waste, recycling, composting, recycling used cooking oil for fuel and/or soap, purchasing supplies in bulk, minimizing the use of plastic take-out containers, eliminating strofoam containers, serving on reusable dinnerware with cloth napkins, post consumer recycled content paper and reuse of office paper. Hazardous waste is reduced through low VOC paints, switching to non-white linens and using brown paper towels. The restaurant also uses local produce, seafood and meats. |
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Monadnock Region |

