New Hampshire Sustainable Lodging & Restaurant Program

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NHLRANew Hampshire Sustainable Lodging Program

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Seacoast Region
Text Box: Portsmouth Gaslight Restaurant, Portsmouth

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.

Portsmouth Brewery, Portsmouth

White Mountain Region
Text Box: Restaurant at Sunset Hill, Sugar Hill Text Box: The Restaurant at Sunset Hill plans to retrofit lighting with energy efficient bulbs, and has installed LED exit signs and Energy Star appliances as needed. Landscaping with natives conserves water at the property. Waste is reduced with use of cloth napkins, washable dinnerware, purchasing condiments, etc. in bulk. Local produce is featured at farmers dinners. Text Box: Amherst Country Club, Amherst

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.

Southern New Hampshire
Text Box: 900 Degrees, Manchester Text Box: 900 Degrees’ owners are very active in their commitment to make their restaurant as environmentally sustainable as they can. Waste was minimized in the rehab of the building by incorporating existing building elements into the restaurant’s natural ambience - walls feature granite boulders and original brick and dining booths were refurbished. Energy is conserved through occupancy sensors, LED Exit signs and a policy to replace equipment with Energy Star rated versions as needed. Waste is further reduced by recycling paper and cardboard, serving on reusable dinnerware, recycled paper take-out boxes, bathroom paper products are also environmentally sensitive . Hazardous waste is reduced through Green Seal certified cleaning products and by serving organic greens, eliminating the pesticides involved in

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!

Me & Ollies, Portsmouth

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. 

Environmental Champions
Text Box: 900 Degrees, Manchester Text Box: 900 Degrees’ owners are very active in their commitment to make their restaurant as environmentally sustainable as they can. Waste was minimized in the rehab of the building by incorporating existing building elements into the restaurant’s natural ambience - walls feature granite boulders and original brick and dining booths were refurbished. Energy is conserved through energy efficient lighting, occupancy sensors, LED Exit signs and Energy Star rated equipment and their wood-fired oven, of course. Waste is further reduced by recycling paper and cardboard, serving on reusable dinnerware, recycled paper take-out boxes, bathroom paper products are also environmentally Text Box: sensitive . Hazardous waste is reduced through Green Seal certified cleaning products and by serving organic greens, eliminating the pesticides involved in traditional production. Both the ownership and staff are enthusiastic about incorporating more initiatives and are participating in the NH Carbon Challenge’s Employee Challenge! The next step is getting their customers involved too!

The Red Blazer, Concord

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

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”.
Text Box: The Red Blazer, Concord Text Box: 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

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”.

Portsmouth Brewery, Portsmouth

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.

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.

Blue Mermaid Island Grill, Portsmouth

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.

Monadnock Region
Text Box: The Rustic Leaf Bistro, Milford Text Box: The Rustic Leaf Bistro focuses on local farmers, organic produce and fresh ingredients. Their sustainable efforts extend to energy efficient lighting, LED Exit signs and timers on outside lighting. Water is conserved by offering it only when requested, eliminating landscape watering through landscaping with native and perennial plants. Waste is reduced through composting, recycling, reusable glasses, mugs, dinnerware and cloth napkins. Greenware biodegradable take-out containers and post-consumer recycled paper products are also used at the restaurant. Hazardous waste is dramatically reduced with the elimination of pesticides, use of no VOC paints and organic cleaning products, when possible. The restaurant is a member of the Farm to Restaurant program and hosts a growers’ dinner with local, organic farmers.